The The sensory profile of milk chocolates: Using the rate-all-that-apply (RATA) methodology

I Taljaard, A Mielmann, N le Roux — Mon, 17 Feb 2025 00:00:00 +0000

The current challenging economic environment and move towards healthier choices are causing behavioural changes among consumers as they are shifting towards more economical purchases and perceived healthier chocolate products. To match consumers’ recent expectations and stay competitive in the local confectionary market, the determination of sensory attributes of representative products by a trained panel provides key information for product development and marketing. Therefore, the aim of this paper is to determine the sensory profile of selected milk chocolates applying the RATA (rate-all-that-apply) methodology. A sweet aroma and flavour, cocoa powder and milky flavour as well as a creamy mouthfeel were moderately to very experienced for all the chocolate samples. The extracted factors for the milk chocolates included mouthfeel (texture), bitterness and sweetness. Chocolates 1 (artificially sweetened), 3 (imported indulgence) and 6 (everyday luxury) were identified as representative sensory profiles for milk chocolate as they varied between low, medium and high-intensity ratings for various attributes and could serve as a prototype for future product development. An understanding of the intensity of sensory attributes within this food category could assist the local confectionary market towards extending product offerings by including more economical and healthier products.

Journal of Consumer Sciences

The The sensory profile of milk chocolates: Using the rate-all-that-apply (RATA) methodology