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Updated: Jul 12, 2025

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Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes

Carolina Olivati1,2, Yara Paula Nishiyama-Hortense1,2, Natália Soares Janzantti1

  • 1Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo nº 2265, São José do Rio Preto 15054-000, Brazil.

Molecules (Basel, Switzerland)
|October 28, 2023
PubMed

Keywords:
Brazilian cultivarHPLC-DAD-ESI-MS/MSchocolatedragéephenolic compositionraisin

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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