Sample · blind code 284
Madagascar Sambirano 72%
Trinitario · Sambirano Valley, Ambanja
Sensory Analysis · AreaCacao
Turn your palate into data that defends your price.
Descriptive profile
Madagascar 72%
Sambirano Valley · Madagascar
Sample 284 · Trinitario
Demo data
Turn a tasting into a lab-grade profile: aroma wheel, statistical significance, and a technical dossier ready for your client. No spreadsheets, no outside consultant.
- 11
- ISO · ASTM methodologies
- 79
- sensory attributes
- v1.1
- AreaCacao Wheel
The problem
Is your premium cacao losing value for lack of method?
You know your product is good. But "knowing it" doesn't pay the bills. Without a method, every tasting evaporates into notebooks, opinions, and a spreadsheet no one opens again.
Every taster describes it differently and no one agrees.
A controlled vocabulary of 79 attributes on the AreaCacao Wheel v1.1.
You can't prove one batch is better: it's your word against a spreadsheet.
Statistical significance (ANOVA) that proves which differences are real.
Sensory know-how walks out the door with the person who tastes.
A reproducible technical dossier that stays with your company, not in one person's head.
This isn't theory. Try it yourself now.
Live animation · sensory profile
Here's what a tasting looks like in AreaCacao.
Every batch becomes a profile on the same vocabulary your client recognizes. Watch the character shift across six fine-cacao origins — the data your tasting panel produces, automated.
Sensory profile of the sample
Overall rating 8.5/10 · dominant note acidity
AreaCacao does this with your full tasting panel, validates it with statistics, and delivers it in a PDF dossier.
From tasting to report
Results that tell a story.
Once your tasting closes, AreaCacao generates the sample comparison, the wheel colored by intensities, and the hedonic distribution of your consumers. Here, six real fine-cacao origins on loop.
Colored wheel
— Madagascar Sambirano 72%Each color is an aroma family; the more intense the note, the more opaque. The 3 dominant ones are labeled.
Sample comparison (spider)
6 origins · average of 8 assessors · 0–10 scale
Sample comparison
EcuadorChuaoPeru PiuraDominican RepublicGhanaMadagascar
Hedonic distribution
1–9 acceptance scale (Peryam) · ~50 consumers
Hedonic distribution
Peryam scale 1-9 · 48 consumers
Your real tasting will also give you: a table of means and standard deviations, attribute-by-attribute statistical comparison across samples (ANOVA + Tukey HSD), a suggested sensory shelf-life date, and an exportable PDF technical dossier for your B2B clients.
The rigor test
From your tasting to a statistical test.
Each attribute is compared statistically across the samples (an ANOVA test). The asterisk marks where the difference is real and not down to chance.
| Attribute | Madagascar | Ecuador | Chuao | Peru Piura | Dominican Republic | Ghana | F | p-value | Sig. |
|---|---|---|---|---|---|---|---|---|---|
| Cacao | 5.5 | 6.0 | 7.0 | 5.0 | 7.0 | 8.5 | 26.1 | <0.001 | *** |
| Acidity | 8.5 | 4.0 | 3.0 | 6.5 | 4.5 | 2.0 | 92.7 | <0.001 | *** |
| Bitterness | 4.0 | 4.0 | 2.5 | 1.5 | 3.5 | 7.0 | 56.7 | <0.001 | *** |
| Fresh fruit | 8.0 | 3.5 | 2.0 | 7.5 | 3.0 | 1.0 | 138.2 | <0.001 | *** |
| Ripe fruit | 6.0 | 3.0 | 4.0 | 4.5 | 7.5 | 2.0 | 65.3 | <0.001 | *** |
| Roasted | 3.0 | 6.5 | 6.0 | 3.0 | 5.0 | 7.5 | 56.6 | <0.001 | *** |
| Caramel | 1.5 | 3.0 | 7.5 | 4.0 | 5.0 | 2.0 | 79.5 | <0.001 | *** |
| Dairy | 0.0 | 0.5 | 1.0 | 0.5 | 1.5 | 1.0 | 4.5 | 0.002 | ** |
F = Fisher statistic · p = probability the difference is chance · n = 8 panelists/sample · *** p<0.001 · ** p<0.01 · * p<0.05 · synthetic demo data.
A complete sensory workflow
Everything you need to evaluate your chocolate with professional rigor.
This isn't a spreadsheet with charts. It's the full professional sensory evaluation workflow — from bean to a decision you can defend.
Defend your premium price
Sensory profile with ISO descriptors
Every batch is characterized on the same vocabulary your B2B client recognizes.
Never lose a batch again
Shelf-life studies
Per-attribute decay curves with regression and a defensible best-before date.
Deliver like a lab
B2B technical dossier in PDF
Individual or consolidated by batch, supplier, or period — it builds itself from your tasting data.
Your team tastes from their phone
Digital mode with QR, no install
Share a link or QR; your panelists evaluate from the browser, and if the connection drops, the tasting syncs once it's back.
Decide with data, not gut feeling
Statistics built in
Sample comparison (ANOVA, Tukey), difference tests, and regression — the statistics that back your conclusions, without touching a formula.
Evaluate bonbons, not just bars
Compound products
Filling + couverture + decoration scored as a whole across five levels.
Standardized rigor
11 methodologies built on ISO/ASTM standards.
Every test implements an ISO/ASTM standard your client and your auditor recognize — no improvising. And each one answers a business question.
ISO 13299Profile
Descriptive tasting (QDA)
Quantitative profile with 0–10 scales per attribute.
ISO 11136Profile
Hedonic 1–9 (Peryam)
Acceptance with real consumers, histogram per sample.
ISO 4120Discrimination
Triangle test
Can you spot the odd sample among three?
ISO 5495Discrimination
Paired comparison (2-AFC)
Directional difference between two samples.
ISO 10399Discrimination
Duo-trio test
A gentler discrimination, ideal for fillings.
ISO 8587Discrimination
Ranking
Rank N samples by the intensity of an attribute.
ASTM E1909Temporal
Time-intensity
Temporal curve of an attribute that evolves in the mouth.
ISO 13301 anexo CTemporal
Aroma release (DTI)
When each descriptor appears and fades.
ISO 3972Panel
Basic tastes
Recognition of the panel's reference tastes.
ISO 13301 · ASTM E679Panel
Thresholds 3-AFC (BET)
The lowest concentration each taster can perceive.
ISO 8586Panel
Panel selection and training
Classify each assessor and recalibrate the panel on its own.
The leap
You used to do it blind. Now you do it with method.
Before · spreadsheets, paper, consultant
After · with AreaCacao
Before
Notes in notebooks and a spreadsheet no one understands.
With AreaCacao
A centralized, queryable tasting database.
Before
"I think this batch is more acidic."
With AreaCacao
"This batch is more acidic, and it's provable (p < 0.05)."
Before
Outside sensory consultant: scheduling and cost per day.
With AreaCacao
Repeatable analysis included in your plan, in minutes.
Before
Someone builds the dossier by hand every time.
With AreaCacao
AI-generated dossier, ready to send.
An outside sensory consultant charges by the day and works on their own schedule. AreaCacao Pro: $25/mo, unlimited analysis.
AreaCacao Wheel v1.1
79 attributes. 11 families. One shared language.
The aroma wheel your tasting panel and your client share. Every tasting maps onto it; no one improvises descriptors. Customize it to your own lexicon and export it (PNG/SVG) for your spec sheet, label, or social media.
AreaCacao Wheel v1.1 — original work inspired by ISCQF (Cacao of Excellence, 2023), ISO 13299, and the Ibero-American school of sensory analysis.
From paper sheet to digital data
Is your team still tasting with pen and paper?
Upload a photo of the sheet. The AI reads the QR (panelist + tasting + sample) and proposes a reading for each box with its confidence level. You review, edit whatever's needed, and accept. Zero manual entry.
QR detectedPanelist
p_demo_007 · Tasting c_demo_madagascar · Sample m_demo_284| Attribute | AI suggestion | Final value | Decision |
|---|---|---|---|
| Cacao | 8 | ||
| Red fruit | 7 | ||
| Floral | 5 | ||
| Caramel | 4 | ||
| Roasted | 3 | ||
| Astringency | 2 |
The data in this demo is for illustration. In the real version, the image is processed on the server with AI and the QR identifies panelist, tasting, and sample.
From data to document
From data to a document that sells.
Predict how long your product lasts, consolidate several tastings into one report, and deliver a technical dossier with your brand — all from your own tastings, without opening an editor.
Computed from the tastings. Synthetic demo data.
Plans
The full Sensory Analysis is on Pro.
Trying this demo is free. To create tastings, your panel, shelf-life studies, and dossiers, you need Pro.
Starter
$12/mo
300 AI credits/mo
The full chocolate and filling Formulator. Sensory Analysis is not included.
Start with StarterPro
$25/mo
1,500 AI credits/mo
All of Sensory Analysis: create tastings, panel, shelf life, dossiers, AI reading of paper score sheets, and advanced analysis.
Start with Pro| Sensory Analysis access | Starter | Pro |
|---|---|---|
| AreaCacao aroma wheel (79 attributes) | ||
| Create tastings and evaluations | ||
| Unlimited taster panel (ISO 8586) | ||
| Discriminative tests (ISO 4120 / 5495 / 10399) | ||
| Shelf-life studies (regression + 95% confidence margin) | ||
| B2B technical dossier (individual and consolidated) | ||
| AI reading of paper score sheets (OCR) | ||
| Advanced analysis (principal components) | ||
| Digital mode with QR: panelists taste from their phone, nothing to install |
Occasional spikes? Add-on tasting packs are available. See all the details on the plans page.
Frequently asked questions
Before you start.
- It implements the method and tools of a professional sensory lab in a reproducible, documented way. Many people use it precisely so they don't depend on an outside consultant's schedule or per-study cost.
Your next tasting can be data that sells.
Create your free account and try the feature. To create tastings, your panel, and dossiers, the full Sensory Analysis is on Pro ($25/mo).
Analysis compliant with ISO 13299 · synthetic demo data.