Opposite shapes appearing on the PCA biplots are significantly
differentiated by the Duncan test. The Wing and the Sail were
significantly more intense in cocoa than the Trapezoid, Round and
Rectangle shapes (Fig. 5a). Despite caramel flavour being perceived
at very low intensities (mean scores < 1), results showed that the
Trapezoid shape was significantly more intense than the Rectangle,
Ellipsoid and Oval shapes (graph not shown). The Sail shape
aftertaste was significantly more intense than for Triangle, Oval and
Catstongue 1 shapes (Fig. 5b). As deformation, melting, and smooth
and powdery were strongly correlated, the focus from here on
would only be on melting and smooth attributes. The shape
perceived to melt the most was the Round. It was significantly more
melting than Ellipsoid, Sail, Wing, Trapezoid, Catstongue 2 and
triangle shapes. The shapes perceived to melt the least were
Ellipsoid, Sail and Wing (Fig. 5c). The Rectangle shape was
perceived significantly smoother than the Ellipsoid, the Sail, the