Kahve ve Çikolata Eşleşmesinde Algılanan Duyusal Değer ve Tüketici Beğenisi Boyutlarının İncelenmesi (Investigation of Perceived Sensory Value and Consumer Liking Dimensions in Coffee and Chocolate Pairing)
DOI:
https://doi.org/10.21325/jotags.2025.1584Keywords:
Coffee, Chocolate, Food pairing, Consumer perceptionAbstract
In today's food and beverage industry, food pairing is considered a very important concept in determining consumer tastes. Determining consumer tastes is important for success in the food and beverage sector. The aim of this study is to determine the taste compatibility of chocolate with three different cocoa ratios and five different espresso-based coffees. For this purpose, a sensory analysis evaluation was used to determine the taste tendencies and preferences of consumers, to compare the products, to determine the differences between the products and to control the quality. In the study, a panel form prepared by the researchers according to the characteristics of the product was used as a data collection tool. The panel form is of the five-point rating type and this form includes questions related to the taste test. The coffees and chocolates were then presented to trained panelists for tasting and evaluation. In line with the results of the study, it was found that the ratio of bitterness in coffees and the ratio of cocoa in chocolates had a significant effect on the degree of liking: as the bitterness of the coffee increased, chocolates with a low cocoa ratio were liked more, and as the bitterness of the coffee decreased, chocolates with a high cocoa ratio were liked more.
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