Abstract
The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores.
Highlights
The chocolate flavor consists of many compounds whose formation depends on the genetic profile of the cocoa, the environment where it was grown and the processing methods used
The objectives of this study were to obtain the sensory profile and the acceptability of chocolates produced from two cocoa cultivars resistant to Moniliophtora perniciosa mould, compared with a conventional cultivar that is not resistant to the disease, using a methodology based on Quantitative Descriptive Analysis (QDA) and the acceptance test
The SR162 cultivar was originated from a genetic mutation of Catongo cocoa, which is characterized by white seeds and the PH16 cultivar was obtained in a hybrid (Criollos and Forasteiros) cocoa tree population; they were recommended by the Cocoa Research Center (CEPEC/CEPLAC)
Summary
The chocolate flavor consists of many compounds whose formation depends on the genetic profile of the cocoa, the environment where it was grown and the processing methods used. The influence of the production methods begins on the farm with post-harvest procedures, such as fermentation and drying, and continues in the chocolate processing plants. The influence of the processing on the formation of the chocolate flavor includes reactions that occur during the fermentation and drying of the cocoa beans, during the roasting of the beans, nibs or cocoa mass and in the conching of chocolate. The product may be of many forms and consistency and may be stuffed or covered. In 2010, Brazil produced 582,000 tons of chocolate, a 13% increase from 2009, ranking third in world chocolate production, behind only the United States and Germany (ABICAB, 2012)
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