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This is a Quantitative Study study.

El Acceptance, purchase intent and preference of semi-industrial choc-olate in the Chontalpa region, Tabasco

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Analysis reveals milk chocolate is preferred, indicating sensory attributes guide purchase intent in Chontalpa.

Milk chocolate was the most preferred type among consumers, showing a significant preference trend.
Flavor and aftertaste were identified as critical sensory attributes influencing acceptance and purchase intent.
Evaluation used a nine-point hedonic scale, revealing global liking scores ranged from 6.18 to 8.10 for different chocolates.
Findings suggest local preferences may not be generalizable beyond the surveyed consumer sample.

Pérez-Obrador et al. (2025) studied this question.

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