Analysing Chocolate’s Physical and Chemical Interaction in the Mouth

One of the world’s favourite snack foods, chocolate has a specific taste, aroma, and texture that vary according to growing conditions of the product’s natural ingredients.

As with many foods, consumers are intensely loyal to their favourite brands and resist any changes to the flavour they expect. Ensuring the signature flavour is replicated across batches requires correlation of analytical techniques, with expensive sensory testing.

Download this free whitepaper to find out more about the factors considered important for increasing the appeal of chocolate, including melting temperature, shine, smooth texture, and snap.

Analysing Chocolate’s Physical and Chemical Interaction in the Mouth

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