Search of attributes or terms associated to the sensory quality of the filled chocolates.

Abstract

The aim of the article is to identify attributes associated to the sensory quality of the filled chocolates and 48 university students; habitual consumers of this product participated. The method of focus groups was applied, conformed to four groups, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each a, to achieve a better precision in the remaining interviews. The mentioned attributes grouped for characteristic organoleptic, being determined their frequency and the percentage that these represented according to the total quantity of students. They were identified in total, 83 attributes that use like signs of sensory quality to accept and to prefer this type of chocolates. Of them, 24 were related with their appearance, 17 with their smell, 22 with their flavor, and 20 with their texture. These can be consulted to establish the final attributes to evaluate for the tasters.