A definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing. In: Theobroma v. 11 p. 209-217, 1981.

Abstract

The limitations of the cut-test with respect to the prediction of chocolate flavour potential of the bean are noted. The flavour quality of cacao bean can only be truly assessed by the subjective method of organoleptic evaluation, the results of which are usually described in terms of simple, well-known flavours. These are often ambiguous and this note attempts to list some descriptors with a definition of their significance and source as a prelude to establishing a sensorial laboratory.