Physical and sensory evaluation of cocoa liquor

Physical and sensory evaluation of cocoa liquor
Theobroma cacao

Geographic coverage:
National

Physical and sensory evaluation of cocoa liquor

Description

The service focuses on the physical and sensory analysis of the fermented and dried cocoa beans. Initially, parameters such as moisture percentage, grain index, and cutting test are analyzed, allowing bean quality criteria to be determined. Subsequently, the primary processing into cocoa liquor or paste is carried out.

The cocoa liquor is analyzed through a sensory evaluation carried out by a panel of evaluators to identify the organoleptic properties according to the intensity of the perceived attribute where the following characteristics are recognized: smell and taste, intensity levels of basic flavors (bitterness, acidity, astringency), positive or specific attributes (cocoa, fruity, floral, nutty, among others) and acquired flavors or defects (over fermented, moldy, spicy, rancid, among others).

As a result, a report is issued citing the results of the attribute rating and general recommendations. With this information, users can make decisions regarding the destination markets for their production and the postharvest and agro-industrial processes that can be applied.

This service is performed in the Analytical Chemistry laboratory of the La Suiza Research Center, in Rionegro Santander, from a sample received with a weight between 1,000 g to 2,000 g, identified with the client's general information and a unique code that guarantees the traceability of the results.