Physical and sensory quality of the fine-flavored and aromatic cocoas growing in different Venezuelan regions

Alvarez Climaco (), Perez Elevina (), Silva Giovanni (), Pavani Angelica () and Fernandez Hadith ()

Agriculture and Food Sciences Research, 2024, vol. 11, issue 2, 76-86

Abstract: This work aimed to determine the cocoa's physical and sensory quality in different Venezuelan regions to use in specific flavored chocolate production. 49 samples of cocoa beans gathered in plantations from different regions of Venezuela were evaluated using methodologies described to analyze cocoa physicochemical standards. A trained panel selected twenty samples from this lot as standards of fine-flavored cacao. Eleven samples with the best sensory attributes of each region were selected from the lot of twenty. These eleven samples showed variability in the physical and physicochemical attributes. The Analysis of Variance (ANOVA) showed significant differences between aroma and taste attributes in the liquors evaluated. The Principal Component Analysis (PCA) expresses the variability of the eleven samples studied for the intensity of the sensory qualities of basic and complementary tastes (54.1%), and aroma (50.4%). Besides, the fermentation percent and the external and internal bean characteristics through typification and cut test analysis relevant for its commercialization, the study provides practical information on the sensory attributes that characterize Venezuelan fine-flavored cocoas from several regions that are used in the production of chocolate with regional-specific flavors.

Keywords: Attributes; Cocoa; Fermented; Flavor; Sensory profiles. (search for similar items in EconPapers)
Date: 2024
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