Chocolate

The Alpha MOS analytical instruments for sensory analysis of odor and taste are very useful tools to rapidly assess the quality of raw materials and help maintaining high quality and consistent production of chocolate products.

Cocoa beans are very complex raw ingredients used to make the chocolate liquor used in chocolate and for cocoa powder manufacturing. More than 500 flavor compounds have been identified from cocoa beans! Origin, farming practices, harvest conditions, shipping and storage environment, and processing conditions can all affect the quality of raw materials. Therefore, in order to ensure consistency in the aroma and flavor profile of their finished products, manufacturers must evaluate the sensory qualities of each lot of cocoa beans prior to processing, and adjust formulations to avoid undesirable changes.

Alpha MOS FOX Electronic Nose

The results obtained with Alpha MOS electronic noses (FOX and HERACLES) are highly consistent with the results of sensory evaluation.