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Cocoa is one of the most important cultivated crops worldwide both in production and processing. But due to the change in weather conditions, pest and diseases, producers are looking into new bean varieties and alternatives (e.g. carob) which can influence the sensory properties of chocolate. But also the other ingredients, the production process and storage conditions play a role in the sensory properties of chocolate products. Although chocolate has been widely used as a product for scientific research, especially given its association with the arousal of pleasure by consumers, there is a lack of a sensory lexicon of chocolate products generated by consumers.

This study aims to identify sensory characteristics with respect to the four sensory modalities (appearance, aroma, texture and flavour), which are important for chocolate consumption and visualize them in a chocolate sensory wheel. Five focus groups with …