An optimization process to help create and match the ideal product to the ideal concept

1. Qualitative and Quantitative Linking for Sensory and Emotional Drivers Consumer Optimization Process for Existing and New Products Contact: Karen King 905-938-7173 [email_address]

7. A Sensory Profile Example • Complex flavour with early delivery of bitter sweet chocolate • Over roast note may be inappropriate • Distinctive coconut & chocolate liquor DIFFERENCES AND COMMENTS: MEDIUM TO HIGH AMPLITUDE • Cookie has slight resistance to bite with moderate melt down • Slight adhesive residue of cookie, low cohesiveness • Quick melt down of chocolate chips with minimal cohesiveness TEXTURE • Bitter chocolate, butter Later Aftertaste • Sweet, sweet bitter chocolate Initial Aftertaste • Dry surface with quick buttery melt down & some astringency. MOUTHFEEL Complex and disjointed flavour notes are delivered early and linger late TIMING • Butter-Threshold to Low • Coconut- Threshold to Low • Salt -Threshold • Baked Dough - Low • Over roast- Low • Bitter Sweet Chocolate - Moderate • Chocolate Liquor - Low • Bitter- Low APPEARANCE OF NOTES • Sweet -Low ORDER OF MODERATE TO HIGH TOTAL IMPACT IMPACT • Medium brown • Irregular round shaped • 1/4 of surface shows dark brown chocolate chips with surface gloss • Some visible deep brown baked spots • Dry cookie surface with slight surface residue • Minimal surface cracking APPEARANCE • Low Aroma/ Coconut/dark chocolate and butter AROMA