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Brazilian Journal of Food Technology
The Word Association technique was used to analyze the perception of 120 Uruguayan consumers concerning the different types of chocolate. Similarly, it was estimated how healthy consumers perceived dark, white and milk chocolate to be. As a generic product, chocolate was associated with good taste, positive feelings, sweetness, feelings of warmth and calories/energy. White, dark and milk chocolate were significantly associated with other concepts (creaminess, bitterness, intense taste, etc.). A cluster analysis was performed on the scores regarding the perceived healthiness as reported by the consumers. 3 clusters were identified: Cluster 1 did not perceive any of the three types of chocolate to be very healthy, Cluster 2 considered dark chocolate to be very healthy but white chocolate to be less healthy and Cluster 3 perceived the three types of chocolate as very healthy. The Word Association technique enabled us to identify the differences between the associations made by each clu.
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Journal of Business & Economics Research (JBER)
In this paper, we conduct a conjoint analysis to measure the relative importance of attributes of dark chocolate brand, country of origin, certification, cacao content in the formation of consumers preferences. Results show that the cacao content is the most important attribute.
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The Free Choice Profiling technique was applied to examine the analytical abilities of consumers (n ¼ 39) from two different locations (Vienna, Austria, and Dresden, Germany) to characterize plain dark chocolate. The cocoa content of the chocolate samples investigated in the study ranged from 60% to 75%, and General Procrustes Analysis and subsequent Principal Component Analysis were used for data analysis. Despite the different local background, both panels used an identical vocabulary for describing the samples; on average, only five descriptors (range: 3–13) were chosen by each assessor. Twenty nine different descriptors were generated by the Vienna panel, and 41 descriptors by the Dresden panel. Although differently assigned to Principal Components (PC) 1 and 2 which, together with PC3, accounted for approximately 85% of the total variance, the panels distinguished between the samples on a comparable level and used a comparable terminology with respect to type and frequency of the descriptors. A combined data evaluation revealed that the easily perceivable taste descriptors were useful for sample separation, whereas flavor descriptors only supported these data. With respect to mouthfeel, chocolate with a lower cocoa content was characterized as melting and creamy, whereas the product with the highest cocoa content was characterized as dry, mealy and sticky.
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Food Quality and Preference
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Potravinarstvo Slovak Journal of Food Sciences
At food purchase consumer is affected by several factors. In this work analysis of consumer behavior at chocolate purchase was performed involving 277 respondents. Statistical testing of results was performed by Chi - Square statistic, correlations have been tested with use of the Cramer's coefficient. It was found, that 86% of respondents consume chocolate. Factors affecting respondents at purchase were recommendations of friends, acquaintances (32%), brand of chocolate (24%), price (16%), personal experience (12%), health restrictions and allergies (11%). Less important factors when choosing chocolates are flavor (4%), nutritional quality (3%), country of origin (2%) and chocolate packaging (1%). In the consumption of chocolate moderate correlation among various categories of economic activity of respondents was confirmed. Chocolate was consumed mainly by respondents whose monthly income ranges from 801 to 1001 €. We found that consumers prefer milk chocolate followed by dark .
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Chocolate is a unique flavoured food used in our society for more than 2000 years. From the fresh aroma to the brownish colour and the melting sensation that is felt in mouth after consumption makes it most likely food that is passed on, on occasion, loved by kids and making it one of the most major product of food industry. This research tries to put a glimpse on positive impacts as well as toxic impact of chocolate consumption by estimating various parameters about nutrients such as protein, fat, sugar, caffeine and antioxidant contents. Certain other parameters like pH and conductance are also observed. The chocolate samples used in this research are three of types that is dark, milk and white. These are collected from a variety of sources like retail market, home-made brands, cacao chocolate, organic chocolate and lastly pure form of ingredients (cocoa powder, cacao powder and cocoa butter /Theobroma oil). Results are obtained for all 14 samples, individual result of nutrient parameter will help the consumer to understand the parameter better and focus on comparison of one particular parameter in variety of chocolate. This results from the research states that dark chocolate is the most preferable and nutrient rich as compared to other chocolates. Cacao chocolate and organic chocolates can at times be a more preferable due to their nutrient value. Therefore, it is important to choose chocolates wisely as health should not be compromised because of taste.
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Journal of Food Processing and Preservation
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Personality and Individual Differences
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