Farklı İçerikli Çikolatalarda Bulunan Bileşenlerin Duyusal Olarak Tespit Edilebilirliğinin Araştırılması (Investigation of Sensorial Detectability of Components in Chocolates with Different Contents)

Abstract

Chocolate is a nutritious snack that is consumed in many countries of the world. The main quality elements in chocolates are taste, texture, smell, appearance and general taste, and the production method, raw materials used and storage process affect the quality and degree of appreciation of the chocolate. In this study, it was aimed to predict the sensory perception of chocolate samples with different contents and to measure their sensory liking. For this purpose, multiple-choice tasting technique was used to predict the components in the chocolate samples. In addition, the participants were asked to rate the quality characteristics of the chocolates before participating in the tasting. In the study, it was seen that factors such as the class, gender and frequency of eating chocolate were not statistically effective on the participants' scores for detecting the components in chocolates with different contents. However, it can be said that smokers among the participants were more successful in detecting some components of chocolates.