Analýza vlivu vybraných faktorů na hodnocení senzorických vlastností čokolád

Abstract

The author chose the analysis of the influence of selected factors on the evaluation of the sensory properties of chocolates as a topic for her thesis. The goal of the work was to find out and analyze whether there is an influence of selected factors (price and brand) on the evaluation of the sensory properties of chocolates. The perception of individual sensory properties of the selected chocolates was also examined, including comparisons and the properties of chocolates preferred by the respondents. To obtain the results, it was necessary to first conduct a questionnaire survey and then sensory testing. The evaluation took place with the help of 48 respondents who were first selected by the author according to the suitability of the topic of the work. In order to find out whether the additional information has an effect on the sensory evaluation of the products, the respondents are divided into two groups. One group knows additional information about the samples and the other group does not. All respondents are invited to the same test environment modified for research. The obtained data were analyzed using Microsoft Excel and IBM SPSS Statistics software. The results of sensory properties for all three samples of chocolates were similar and both groups of respondents determined the same order according to the best sample. The best sample was Lindt brand chocolate, followed by Milka and in last place was Fin Carré brand chocolate. Based on 48 respondents, the influence of brand knowledge and price of samples on the assessment of the sensory properties of chocolates was demonstrated.