The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatil...

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Bibliographic Details
Main Authors: Elena Bartkiene, Ernestas Mockus, Ema Mozuriene, Jolita Klementaviciute, Erika Monstaviciute, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Darius Cernauskas, Dovile Klupsaite
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
dark chocolate
emotions
overall acceptability
fatty acid profile
aromatic compounds
Online Access:https://www.mdpi.com/2304-8158/10/3/642

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