Sensory Analysis of Chocolate Liquor

摘要

When taking a step back and looking at the big picture, it is easy to see why sophisticated sciences such as sensory and flavor chemistry are needed to understand more about the flavor development and differences found in Theobroma cacao. One can also further understand why the creation of confections is quite a craft in itself. Thus, the confectionery industry must use sensory analysis on a daily basis to ensure the production of quality products, especially knowing that variation in ingredients and processing can and will occur. The commitment to customers is to make the best products possible, and as manufacturers to stand for nothing less than superior quality.