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This study compares three rapid sensory profiling methods—Check-All-That-Apply (CATA), Flash Profiling (FP), and Projective Mapping (PM)—for evaluating fine chocolate with unique flavor characteristics. The results indicate that FP and PM are reliable methods for quality control in the fine chocolate industry, showing high RV coefficients and the ability to distinguish samples based on cocoa content and origin. However, all methods struggled to differentiate between cocoa varieties, highlighting the complex

Author

phddesiana

Language

EN