Sensory Mapping of UHT Milk with Single-Origin Chocolate

Like coffee, the popularity of speciality chocolate flavour or single-origin is growing in Indonesian market. At same time, sensory characteristic flavors becoming more important, affecting both taste and marketing food product with flavor. As such, this study aims to describe UHT milk through a complete attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state music 17 emotion flavor additional 70 color attributes. The mapping test was performed using CATA method based on attributes obtained from FGD analyzed XLSTAT. resulting descriptions are as follows: cocoa Flores products were associated soft light textures, need provide energy, pleasant classical pop music, relaxed warm emotions, ice cream, green, purple brown colors. Cocoa Bali linked smooth but rather hard texture, for rest exercise, cheerful musical style, happy biscuit flavor, pink-yellow color. Aceh correlated state-of-the-art rest, energetic creamy blue Meanwhile, Java attributed mood booster, cream red-brown Thus, understanding specific characteristics enables producer improve product's development marketing.