Averaged sensory attribute intensity of the categories of hot chocolate drinks. Points on the axes within different circles differ significantly (P < 0.05). Solid grey line: block chocolate dispersed in milk; solid black line: cocoa powder dispersed in milk; and dotted line: cocoa powder with powdered milk dispersed in water. O odour, F flavour

Averaged sensory attribute intensity of the categories of hot chocolate drinks. Points on the axes within different circles differ significantly (P < 0.05). Solid grey line: block chocolate dispersed in milk; solid black line: cocoa powder dispersed in milk; and dotted line: cocoa powder with powdered milk dispersed in water. O odour, F flavour

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The aim of this study was to determine the sensory profiles and related physicochemical properties of commercial hot chocolate drink preparations. Nine samples of hot chocolate drinks including instant cocoa powder with (CPM) or without powdered milk (CP) and block chocolate (BC), available in Germany, were evaluated by a sensory panel using quanti...

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... Cocoa was chosen because dark chocolate possesses a cocoa-like aroma [14]. Some chocolate drinks were reported to exhibit a milky character [15]. Caramel is a major characteristic of caramel malt, and malty and nutty are often associated with color malts [16]. ...
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... It is indigenous to Central America and was used by the Aztecs and Mayas as the main ingredient in a spiced beverage. Hot chocolate drinks have traditionally been consumed by people of all ages in Southeast Asia, Central America, and Europe, with no set time of consumption [2]. Chocolate beverages are still prevalent to this day. ...
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... The principle of QDA is based on the ability to train panellists to measure specific attributes of a product and to obtain a comprehensive product description [12]. This method has been widely carried out for the terminology development and quantitative assessment of a food product [13][14][15]. In the assessment of sensory attributes of a food product, the QDA method is used to assess the attributes of aroma, texture, flavour, taste, and aftertaste of a product [16]. ...
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... 2 allowed us to observe the contrast between the sweet flavor and bitter flavor. The result is similar to that reported by Mazo Rivas et al. (2018). This behavior is common in chocolate products; Folkenberg et al. (1999) reported a negative correlation between sensorial attributes, such as milky, caramel, and sweet, and some of the characteristics most present in the cocoa bean, i.e., astringency, bitterness, and acidity. ...
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... Until to date, chocolate beverages are still very popular. They have even been developed and marketed as easy-to-consume products, such as Binstant hot chocolate^and Bready-to-drink chocolate^, and have been a subject in many advanced studies (Peters et al. 2011;Dogan et al. 2011;Rivas et al. 2018;Benković et al. 2013). In the development of chocolate beverage products, sedimentation of cocoa particles is a technological challenge to resolve. ...
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