Using sensory analysis the descriptor-profile method to assess creamy candies quality with arctic berries

Chocolate and chocolate products consumption in 2023 was 7.6 kg per person. Despite the poor cocoa bean harvest in 2023–2024, complex logistics and rising prices, the chocolate market is actively growing, which requires the devel opment of new methods for assessing the quality of chocolate products. The descriptor-profile method of tasting analysis has the greatest potential for assessing the quality and identifying chocolate products. It was revealed that there are numerous developments in determining the sensory profile of chocolate, but there are no data on the use of the descriptor-profile analysis method for chocolate products with plant materials. The aim of the study was to develop a panel of descriptors and construct a taste and aroma profile of cream truffle candies with arctic plant materials for their identification and quality assessment. The object of the study was cream truffle candies "North ern Sun" using arctic plant materials. A panel of 18 descriptors has been developed, which are ranked by significance level taking into account the geometric mean and frequency of mention by expert tasters. Using the developed panel of descriptors and the numerical value of their intensity, sensory profiles of Northern Sun chocolate truffles for appearance, consistency and flavor have been compiled, as well as a comprehensive sensory profile that can be used to identify and evaluate the quality of creamy truffles using Arctic plant raw materials.