Application of the fast sensory method 'Rate-All-That-Apply' in chocolate Quality Control compared with DHS-GC-MS

Summary This paper studied the fast sensory Rate‐All‐That‐Apply (RATA) method as a contributor to existing quality control (QC) in chocolate production by comparing it with the outcome of dynamic headspace sampling combined with gas chromatography–mass spectrometry (DHS‐GC‐MS). Seven different choco...

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Bibliographic Details
Published in:International journal of food science & technology 2016-08, Vol.51 (8), p.1877-1887
Main Authors: Waehrens, Sandra S., Zhang, Shujuan, Hedelund, Pia I., Petersen, Mikael A., Byrne, Derek V.
Format: Article
Language:English
Subjects:
Chocolate
Chocolate production
Cocoa industry
conching
consumer satisfaction
Consumption
Deviation
dynamic headspace sampling combined with gas chromatography-mass spectrometry
Dynamic tests
Food processing
Gas chromatography
gas chromatography-mass spectrometry
headspace analysis
humans
Lecithin
Mass spectrometry
QC programmes
Quality control
Rate-All-That-Apply
roasting
Sampling
sensory evaluation
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