Hidden Persuaders in Cocoa and Chocolate

A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Hidden Persuaders in Cocoa and Chocolate by Renata Januszewska, Elsevier Science
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Author: Renata Januszewska ISBN: 9780128154489
Publisher: Elsevier Science Publication: February 3, 2018
Imprint: Woodhead Publishing Language: English
Author: Renata Januszewska
ISBN: 9780128154489
Publisher: Elsevier Science
Publication: February 3, 2018
Imprint: Woodhead Publishing
Language: English
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

  • Provides an overview of the tastes, aromas and notes describing cocoa and chocolate
  • Features scientific explanations of the volatile and non-volatile aspects of each flavor
  • Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors
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Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement.

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