Integrating Cacao Physicochemical-Sensory Profiles via Gaussian Processes Crowd Learning and Localized Annotator Trustworthiness

Understanding the intricate relationship between sensory perception and physicochemical properties of cacao-based products is crucial for advancing quality control and driving prod- uct innovation. However, effectively integrating these heterogeneous data sources poses a significant challenge, particularly when sensory evaluations are derived from low-quality, subjective, and often inconsistent annotations provided by multiple experts. We propose a comprehensive framework that leverages a...