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

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dc.contributor.authorLopez, A. S.-
dc.contributor.authorMcDonald, C. R.-
dc.date.accessioned2023-08-17T16:59:28Z-
dc.date.available2023-08-17T16:59:28Z-
dc.date.issued1981-
dc.identifier.urihttp://192.168.3.118:8080/handle/1/877-
dc.description.abstractThe 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.pt_BR
dc.language.isoenpt_BR
dc.publisherMinistério da Agricultura, Pecuária e Abastecimento (MAPA)pt_BR
dc.subjectCACAUpt_BR
dc.subjectCHOCOLATEpt_BR
dc.subjectSABORpt_BR
dc.subjectAROMApt_BR
dc.subjectCONTROLE DE QUALIDADEpt_BR
dc.subjectTESTE ORGANOLÉPTICOpt_BR
dc.titleA definition of descriptors to be used for the qualification of chocolate flavours in organoleptic testing. In: Theobroma v. 11 p. 209-217, 1981.pt_BR
dc.typeArtigopt_BR
dc.contributor.copyrightMinistério da Agricultura, Pecuária e Abastecimento (MAPA)-
Aparece nas coleções:Revista Theobroma
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