Table 4.
Mean values for conscious responses (basic taste intensity, texture, and other self-reported responses) of chocolate samples.
| Sample | Self-Reported Responses | Basic Taste Intensity | Texture | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Liking | Persistence | Bitterness | Saltiness | Sourness | Sweetness | Umami Taste | Hardness | Smoothness | |
| Bitter | 8.7 ± 3.69 a | 11.07 ± 3.97 a | 10.16 ± 3.62 a | 2.25 ± 2.91 c,d | 2.35 ± 3.40 b,c | 4.31 ± 3.34 c | 3.28 ± 4.13 c | 12.87 ± 2.16 a | 4.96 ± 3.86 c |
| Salty | 3.71 ± 4.13 c | 11.51 ± 3.58 a | 3.15 ± 3.90 b | 13.37 ± 2.25 a | 4.17 ± 4.39 b | 5.12 ± 3.69 c | 6.4 ± 4.70 a,b | 6.1 ± 2.95 b | 7.47 ± 3.21 b |
| Sour | 7.11 ± 3.23 a,b | 11.46 ± 3.51 a | 2.17 ± 2.85 b,c | 3.93 ± 3.82 c | 9.54 ± 4.29 a | 9 ± 3.61 b | 4.79 ± 3.77 b,c | 5.6 ± 2.93 b | 9.73 ± 2.71 a |
| Sweet | 8.83 ± 3.40 a | 11.48 ± 2.88 a | 0.99 ± 2.35 c | 1.84 ± 2.48 d | 1.15 ± 2.05 c | 11.95 ± 3.39 a | 2.56 ± 3.22 c | 6.04 ± 3.13 b | 9.09 ± 3.13 a,b |
| Umami | 5.34 ± 3.71 b,c | 11.61 ± 3.54 a | 2.82 ± 4.07 b,c | 7.02 ± 3.17 b | 3.31 ± 3.67 b,c | 7.85 ± 4.45 b | 7.43 ± 5.25 a | 5.71 ± 2.96 b | 7.71 ± 2.93 b |
a–d Means with different letters for each parameter indicate significant differences (P<0.05) from the Tukey’s Studentized Range (HSD) test.