Sensory sensitivity study of the popula-tion of the Arctic zone of RF for modelling the flavour of functional chocolates with specified consumer properties

The aim of the study is to examine the sensory capabilities of the indigenous and alien population of the Far North to model the recipes for functional chocolate candies with specified consumer properties. The total number of respondents was 112 people, including 54 men and 58 women. All respondents live in the Yamal-Nenets Autonomous Okrug. To determine taste sensitivity, respondents were offered basic taste solutions (sweet, salty, sour, bitter) in two concentrations – Id and D5. For olfactory sensitivity there were 8 main groups of aromas (herbal, citrus, berry, fruit, fruit (banana and melon), floral, coniferous) and 2 gastronomic smells based on identical natural flavors – cherry tomato, Maasdam cheese. It was deter-mined that for residents of the Yamal-Nenets Autonomous District, easily identifiable tastes are salty (82.5 %) and sour (87.1 %), while difficult to identify are sweet (43.5 %) and bitter (21.5 %). Olfactory sen-sitivity results show that the most familiar habitat scents – herbal, pine, berry - are easily identified. The female part of the audience has a higher sensitivity to the main tastes and main groups of aromas (37.5 and 22.0 %, respectively). The analysis of the migration mobility of the population showed that among the population born in the Yamal-Nenets Autonomous Okrug (73.9 %), 39 % of respondents are representatives of the indigenous peoples of the North; 4 % are representatives of the Finno-Ugric group (Mansi and Khanty); 35 % are the Samoyed group (Nenets). The alien population mainly belongs to the Slavic group (26.1 %). The results of comparing the sensory sensitivity of the indigenous, indigenous peo-ples of the North and alien population by main tastes are: among the indigenous population – 57.5 %; among indigenous peoples – 49.9; among the alien population – 45.8 %. According to the main aromas, northerners correctly identified herbal, berry and coniferous, which is due to the habitat. The data obtained in the course of this study can be used to justify the choice of the functional orientation of the developed chocolate products.