RESEARCH CONCERNING ESTIMATION OF CHOCOLATE QUALITY WITH METHODS OF SENSORIAL ANALYSES

Luminița Cornelia Pîrvulescu, Claudia Sîrbulescu, Despina Maria Bordean, Tiberiu Iancu, Iuliana Merce, Adrian Cojocariu

Abstract


Foods have specific sensory properties and different in number and intensity, which is for consumers, one of the important criteria in the purchasing decisions.

This work carry out a study on the sensory quality of an assortment of chocolate, using for this purpose the weighted method, method specifies the sensory analysis.

Keywords


quality; sensory analysis; chocolate.

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
FREQUENCY: Annual
PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
Faculty of Management and Rural Tourism
300645, Timisoara, Calea Aradului 119, Romania

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