Set up of a tasting group for descriptive assessment of table chocolate

Abstract

The aim of this paper is to explain the methodology used to set up a tasting group trained in quantitative descriptive analysis of table chocolate drinks with sugar. The recruitment and selection of assessors were carried out under controlled conditions. The experiment consisted in the assembling of the descriptive terms of quality of the drink, the development of a profile sheet and the selection of assessors by estimating the correlation coefficient intraclass using ANOVA. The descriptive terms considered important by the panel, in determining the quality of the drink were; brown chocolate color, chocolate aroma, chocolate taste, sweetness and sedimentation. It was found that the reproducibility of measurements of the tasters for color, aroma, chocolate taste and sedimentation was adequate, and inadequate for sweet taste, which required retraining the group in this attribute.