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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

  • Project Number
  • Call for project
  • Start date :
    1 November 2015
  • Closing date :
    30 April 2019
  • Research units in the network
Scientific partners: