Evaluation of emotional changes ingested of chocolate bars with different textures

Misaki HATANAKA

Presentation information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Da] Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room D (3F N324)

Chair:Yasuhiro Funatsu, Fumiyo Hayakawa

9:30 AM - 9:45 AM

[3Da-03] Evaluation of emotional changes ingested of chocolate bars with different textures

*Misaki HATANAKA¹, Yuuki NAGAO¹, Isao NADAOKA¹, Motoryuki TAGASHIRA¹, Naoko HOSODA², Yukihiro ITO², Hanae YAMAZAKI³ (1. ASAHI GROUP FOOD, LTD., 2. ASAHI GROUP JAPAN, LTD., 3. Ryukoku University)

Keywords:Crunchy texture, chocolate bar, Evaluation of emotion, Changes of emotion

Abstract password authentication.
Password is required to view the abstract. The password has been sent to registered participants by email.