3.1.2. Just-about-Right (JAR) Results

statistically different.

3.1.2. Just-about-Right (JAR) Results Figures 3–5 show the JAR frequencies (%) and mean drops based on the penalty analysis for the three chocolate products (milk, white, and dark) under three environments (PVR, NVR, and B), regarding their sweetness, bitterness, cocoa flavor, dairy flavor, and overall texture. As shown in Figure 3, milk chocolate had the highest selections of JAR for cocoa flavor (75%) and overall texture (81%) under B, whereas the highest proportion of participants (75%) selected JAR for dairy flavor Figures 3–5 show the JAR frequencies (%) and mean drops based on the penalty analysis for the three chocolate products (milk, white, and dark) under three environments (PVR, NVR, and B), regarding their sweetness, bitterness, cocoa flavor, dairy flavor, and overall texture. As shown in Figure 3, milk chocolate had the highest selections of JAR for cocoa flavor (75%) and overall texture (81%) under B, whereas the highest proportion of participants (75%) selected JAR for dairy flavor under PVR. Milk chocolate under NVR had the highest selections of "too little/soft" for both cocoa

under PVR. Milk chocolate under NVR had the highest selections of "too little/soft" for both cocoa

flavor (31%) and overall texture (27%), and "too much" for dairy flavor (27%). The frequencies of sweetness and bitterness for milk chocolate were similar under three environments. For white chocolate (Figure 4), JAR was selected most frequently for sweetness (46%) and overall texture (87%) under B, as well as for bitterness (46%) and cocoa flavor (54%) under PVR. White chocolate under NVR had the highest selection of JAR for dairy flavor (63%). Selections of "too much/hard" for bitterness (0–1%), cocoa flavor (0%) and overall texture (4–9%), as well as "too little" for sweetness (0–1%) and dairy flavor (3–10%) of white chocolate were negligible regardless of the environments. With regard to dark chocolate (Figure 5), JAR was selected most frequently for sweetness (46%), bitterness (40%), cocoa flavor (54%), and overall texture (63%) under PVR. Dark chocolate under NVR had the highest selection of JAR for dairy flavor (37%). The frequencies of "too much" regarding sweetness, dairy flavor, and "too little/soft" regarding bitterness, cocoa flavor, the overall texture of dark chocolate under three environments were negligible.

Penalty analysis was conducted based on both JAR frequencies and the overall liking scores of chocolate products considering the environments. As shown in Figures 3–5, the threshold for the population size was set as 20%. The attributes that appeared in the upper right-hand corner of the penalty plot were considered to have negative effects on the liking of products, as more than 20% of people thought they were either "too much/hard" or "too little/soft" [28]. Accordingly, both milk and white chocolate were penalized for being too sweet and not bitter enough, which was opposite to dark chocolate. Milk chocolate under both PVR and NVR was penalized due to not having enough cocoa flavor. In addition, "too much" dairy flavor for milk chocolate under both NVR and B also affected their overall liking scores. The penalty analysis results for both white chocolate and dark chocolate were generally consistent under the three tested environments, of which cocoa flavor and dairy flavor were penalized for being "too little" and "too much" for white chocolate, respectively, whereas the opposite happened with dark chocolate. Moreover, the liking of dark chocolate was affected by its hard texture as well (Figure 5).
