CHAMAN (VALRHONA)

The overall objective of this project is to establish a method for directly predicting the "chocolate" organoleptic potential of a cocoa, without going through a tasting stage of the associated chocolate.

• WP1: Understanding sensory differences, identifying organoleptic markers to predict chocolate sensory specificities.
• WP 2 - Identifying cocoa biochemical markers and modelling their relationship with chocolate biochemical markers
• WP 3 - Data analysis and modelling