Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma a key feature. Chemical by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather panel test assessment. The aim present study was evaluation combined chemical (by means solid-phase microextraction and GC-MS) data sensory operated 6 untrained panelists) obtained 24 dark chocolate bars assess whether these can discriminate between from different brands belonging commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with exception one supermarket bar (in esters exhibited highest relative abundance), pyrazines were detected most abundant class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, followed quantitatively relevant groups compounds. then subjected hierarchical cluster (HCA) principal component (PCA) analysis. statistical distribution samples did not match panelists’ sensorial data. Moreover, although an overall ability grouping same origin evidenced hard discount no sharp possible.