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 / C.M. Lanza, A. Mazzaglia, E. Pagliarini. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 23:1(2011), pp. 36-44.

Sensory profile of a specialty sicilian chocolate

E. Pagliarini
Ultimo
2011

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.
Chocolate; Instrumental determination; Modica; Sensory profile; Spicy
Settore AGR/15 - Scienze e Tecnologie Alimentari
http://test.chiriotti.it/images/ijfs_pdf/IJFS231.pdf
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/250098
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