Introduction to Cocoa Sensory Analysis (A five-day short course)
Pre-requisites: No pre-requisites
Course Description: The course offers a general introduction to the history, concepts, principles, and practices of sensory analysis with a focus on cocoa liquor and chocolate. The protocols for panelist screening, basic facilities and environment for sensory analysis are discussed with practical exercises on basic tastes identification and recognition with intensity scaling of core and ancillary flavours, as well as, the major off flavours in cocoa liquor and chocolate assessments. Sample preparation and basic data handling are discussed with sessions dedicated to distinguishing positive and negative aromas in cocoa liquor and relating them to common defects. At the end of the course the participants will be able to assess cocoa beans and liquors for basic quality.
Resources: Access to training space, chocolate laboratory and chocolate making equipment, Consumables for sensory and aroma analysis, printing services and office support. Provision of lunch and breaks.