Sensor Mapping of UHT Milk with Single-Origin Chocolate

What is the focus of this research?

• Describing the sensory attributes of UHT milk with single-origin chocolate

• Analyzing the nutritional content of UHT milk with single-origin chocolate

• Investigating the production process of UHT milk with single-origin chocolate

• Comparing the prices of different brands of UHT milk with single-origin chocolate

How many attributes were obtained from the Focus Group Discussion (FGD)?

• 15

• 11

• 70

• 17

Which method was used for the sensory mapping?

• CATA

• HPLC-QTOF-MS

• LC-MS

• Check-All-That-Apply (CATA)

What is the association between Flores cocoa and texture?

• Smooth and light

• Smooth but slightly hard

• Soft and creamy

• Smooth but dense

Which emotion is associated with Bali cocoa?

• Relaxed and warm

• Happy and joyful

• Energetic and relaxed

• Calm and energized

What is the color associated with Java cocoa?

• Light green, purple, and brown

• Pink-yellow and red

• Blue

• Dark brown

What is the aim of understanding specific sensory characteristics?

• To improve product development and marketing

• To increase cocoa production

• To reduce the cost of UHT milk production

• To study the history of chocolate

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