AROMACHOKO: UNRAVELING THE OLFACTORY AND GUSTATORY COMPLEXITIES OF CHOCOLATE FLAVOR PERCEPTION
Keywords:
chocolate flavor, aroma compounds, gustatory perception, GC-MS, HPLC, sensory analysis, consumer preferenceAbstract
Chocolate, a universally cherished confection, owes its appeal to an intricate
interplay of aroma and taste compounds. Despite extensive research into individual
flavor components, the holistic perception and consumer preference driven by the
'AromaChoko' experience remain underexplored. This study aimed to
comprehensively analyze the key volatile and non-volatile compounds contributing to
chocolate's aroma and taste, and to correlate these chemical profiles with sensory
perception and consumer hedonic ratings.
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