flavour, but had a high response for strong chocolate
flavour and a low percentage response of bitter fl avour
note. This could explain the high flavour score obtained
during the preference test of the same samples.
The high-pH range samples had a high percentage of
bitter and burnt flavour, a high percentage of weak
chocolate flavour and a low response of strong chocolate
flavour when compared to medium-pH range
samples (Figure 4a-k). In addition, these samples had
a low percentage of acid flavour note (4%) and a
significantly high percentage of musty note (30% for