Glossary of Terms for Flavour Evaluations

Glossary of terms for flavour evaluations (for both cocoa mass and chocolates) with kind permission from the Guide for the Assessment of Cacao Quality and Flavour (Cacao of Excellence, September 2023). 

These flavour attributes and sub-attributes are grouped into core attributes, complementary attributes and off-flavours. Each of these attributes is assessed using an intensity scale ranging from 0 to 10. 

The glossary also includes examples of intensity scores (references) to assist evaluators in understanding and applying the scale accurately, 

Furthermore a global quality score is defined, providing a comprehensive assessment of the overall quality of the sample.

Readers are advised to check the Guide for the Assessment of Cacao Quality and Flavour for further details and the website www.cacaoofexcellence.org for any updates to this glossary of terms.

Meaning of the global quality scores for the sensory analysis of cacao beans processed into cocoa mass (liquor) and chocolate. 
 

With kind permission from the Guide for the Assessment of Cacao Quality and Flavour (Cacao of Excellence, September 2023).