Open AccessSensory Profile of Dark Chocolate from Shorter Modification Fermentation
Author(s) -
Yogi Purna Rahardjo,
Sapta Raharja,
Samsudin Samsudin,
Khaswar Syamsu
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1024/1/012005
Subject(s) - quantitative descriptive analysis , aroma , food science , dark chocolate , fermentation , aftertaste , flavor , ingredient , sensory analysis , mathematics , taste , principal component analysis , raw material , chemistry , statistics , organic chemistry