Senzorična analiza čokolade s panelom potrošnikov

diplomsko delo

Simon Lozar (Author), Petra Terpinc (Reviewer), Jasna Bertoncelj (Mentor)

Abstract

Senzorična analiza čokolade je pogosto predmet raziskav, vendar večinoma s panelom šolanih preskuševalcev. Raziskav senzorične analize čokolade s potrošniki pa je relativno malo, nekatere predstavljamo v diplomskem delu. Uporablja se lahko najrazličnejše metode in tehnike: označi vse kar ustreza, hedonske lestvice, profiliranje po lastni presoji, EsSense Profile®, in druge, pogosto so vključeni tudi vprašalniki o pogostosti uživanja čokolade. Podatke, ki jih dobimo s strani potrošnikov, lahko uporabimo za analizo sprejemljivosti čokolade, občutkov ob uživanju in kako bo sprejeta določena vrsta čokolade na trgu. S panelom potrošnikov, ki so podali opisnike za čokolado, so izdelali senzorični leksikon in ga vizualno upodobili s senzoričnim kolesom. Kolo je sestavljeno iz štirih glavnih kategorij, razdeljenih na 21 podkategorij, ki vsebujejo 61 opisnikov za belo, mlečno in temno čokolado. Kolo je uporabno v industriji čokolade za razvoj novih živil, spremljanje kakovosti in zagotavljanje kakovosti. Z merjenjem čustvenega odziva ugotovimo kako čokolada vpliva na potrošnike, ali so ob uživanju srečni, zadovoljni, nostalgični in ali zaznajo druga pozitivna čustva in občutke. Čustva imajo močan pomen pri nakupu čokolade in rezultate teh raziskav lahko proizvajalci čokolade uporabijo za razvoj različnih vrst čokolad, ki bodo čim bolj sprejemljive za potrošnike.

Keywords

čokolada;senzorična analiza;senzorične lastnosti;senzorični leksikon;senzorično kolo;senzorično ocenjevanje;strokovni panel;potrošniki;senzorična sprejemljivost;

Data

Language:	Slovenian
Year of publishing:	2020
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[S. Lozar]
UDC:	543.92:663.91
COBISS:	32201731
Views:	769
Downloads:	279
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Sensory analysis of chocolate with consumer panel
Secondary abstract:	Sensory analysis of chocolate is often the topic of research, usually performed with a panel of trained sensory assessors. There is relatively little research available on sensory analyses of chocolate with consumers and some will be presented in bachelor`s thesis. There are various methods in use: check all that apply, hedonic scales, free choice profilling, EsSense Profile® and others, often also questionnaires concerning the frequency of chocolate consumption. The results obtained from the consumers can be used to analyse the acceptability of chocolate, the sensations during consumption of chocolate and how a particular type of chocolate will be accepted on the market. Through the use of consumer panel that provided descriptors for chocolate, a sensory lexicon for chocolate was created and visualized with a sensory wheel. The chocolate sensory wheel consists of four main categories, divided into 21 subcategories which contain 61 descriptors for white, milk and dark chocolate. Sensory wheel is applicable in the chocolate industry for development of new products, quality control and quality assurance. By measuring emotional responses, we learn how chocolate can affect the consumers and their feelings during consumption. Emotions play important role in buying chocolate and the results of their research can be used in chocolate industry to create a chocolate that will be most acceptable for consumers.
Secondary keywords:	chocolate;sensory analysis;sensory properties;sensory lexicon;sensory wheel;sensory evaluation;expert panel;consumers;sensory acceptability;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VII, 23 f., [3] str. pril.
ID:	12035084