Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

Abstract

Peru is one of the main cocoa exporters worldwide, being the Amazonas region home of the native fine aroma cocoa (CNFA). The objective of this work was to evaluate the physicochemical and organoleptic properties of the CNFA grown in Utcubamba province, Amazonas. The cocoa samples were collected in four areas (Cajaruro, Naranjos Alto, Llunchicate, and La Palma) in which farmers carry out the same postharvest handling practices. Samples underwent a six-day fermentation process and dried in full sun. The physical and chemical parameters of dried beans were evaluated. Then, chocolate pastes were evaluated through a sensory test. We found that the CNFA beans presented optimal physical characteristics to be used at an industrial level. In terms of chemical parameters there was no difference between the percentage of fat. The Cajaruro and Llunchicate samples had lower acidity values and adequate pH, which reflected on their greater acceptance in the sensory test. Therefore, CNFA beans from the Amazonas region, Peru, can be used as raw material to produce gourmet chocolates.

Keywords:
Theobroma cacao; physical quality; fermentation; sensorial test