Sensory description of dark chocolates by consumers.

By Ines Thamke, K. Dürrschmid, H. Rohm. 2009

85 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ad86f9b721a03f0af6e69d220a58dcc6f3caa30b

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. G. Jager
2. C. de Graaf
3. M. Stieger

In Nutrition and Dietetics

1. C. de Graaf
2. M. Stieger

Citations in the corpus

• Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption (2014, methodology): “An initial set of 15 relevant sensory attributes was selected based on sensory characterization of dark chocolates by consumers as reported in literature (Thamke et al., 2009; Thomson et al., 2010) and on a list of attributes regularly used by one of the authors (P.”