This study investigated how geometric form influences sensory perception during chocolate tasting, with a focus on organoleptic response rather than visual appeal.
The objective was to evaluate how different shapes interact with specific areas of the tongue during melting, and how these interactions affect perceived balance, intensity, and overall satisfaction.
Five distinct geometries were developed and tested under controlled conditions. To isolate tactile and gustatory variables, initial evaluations were conducted with blindfolded participants, removing visual bias from the assessment.
The study provided comparative insight into:
-
how form influences melting behavior
-
how geometry affects flavor distribution across the palate
-
how subtle structural changes can alter perceived quality
The results supported more informed decisions in chocolate formulation and product design, demonstrating how physical form can be used as a parameter in sensory calibration.
