Flavour descriptors -
Interpreting the results

One of the most difficult parts of flavour testing of both cocoa mass and chocolates is finding the right words to describe the perceived flavours, especially since this relies heavily on a mental association to the flavour descriptors. Glossaries of flavour descriptors with comments and flavour wheels have been developed to group terms used to describe the flavours and can be used by panellists to ensure they use a common language when describing their perceptions and to aid in the interpretation of results (The Glossary developed by Cacao of Excellence is attached on the next page).

Having a Global Quality indicator in the flavour testing for both cocoa mass and chocolate is very useful as it goes beyond simple attributes of the sample but is intended to reflect an overall attribute standing. It should not be a score derived using a formula or calculation from the attributes but stands on its own for each evaluator to indicate their impression of overall quality.

More details can be found in the Guide for the Assessment of Cacao Quality and Flavour (Cacao of Excellence. 2023). Readers are advised to check the website www.cacaoofexcellence.org for any updates to this guide including the protocols, glossary of terms and flavour wheel.