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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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Mockus, Ernestas, Monstaviciute, Ema, Klementaviciute, Jolita, Mozuriene, Erika, Starkute, Vytaute, Zavistanaviciute, Paulina, Zokaityte, Egle, Cernauskas, Darius, Klupsaite, Dovile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002928/
https://www.ncbi.nlm.nih.gov/pubmed/33803676
http://dx.doi.org/10.3390/foods10030642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002928/
https://www.ncbi.nlm.nih.gov/pubmed/33803676
http://dx.doi.org/10.3390/foods10030642

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