In this study a sensory profile definition by a trained panel and instrumental measures determination (pH, acidity, reducing sugar content) were carried out on the Sicilian chocolate known as "Modica" that is a niche cacao product spiced (cinnamon, vanilla) so as to obtain the Protected Geographical Indication (PGI) branding for such a product. Sensory and instrumental data were also submitted to statistical analysis. The chocolate of Modica has shown a sensory profile different from other industrial products; in fact it is unique for the presence of sugar crystals and its gritty texture resulting from the manner of its production.
Sensory profile of a specialty sicilian chocolate
LANZA C;MAZZAGLIA A;
2011-01-01
Abstract
In this study a sensory profile definition by a trained panel and instrumental measures determination (pH, acidity, reducing sugar content) were carried out on the Sicilian chocolate known as "Modica" that is a niche cacao product spiced (cinnamon, vanilla) so as to obtain the Protected Geographical Indication (PGI) branding for such a product. Sensory and instrumental data were also submitted to statistical analysis. The chocolate of Modica has shown a sensory profile different from other industrial products; in fact it is unique for the presence of sugar crystals and its gritty texture resulting from the manner of its production.| File | Dimensione | Formato | |
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