The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia’s fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate.

BACKGROUND: Of the 130 known coffee (Coffea) species, very few have been properly evaluated for their beverage quality. The diversity of wild coffee species is considered critical to the long‐term sustainability of the coffee sector, particularly under climate change. The challenge is finding coffee crops that satisfy agronomic criteria, now and under the altered climatic conditions of the future, as well as consumer requirements for flavour. We evaluated the sensory characteristics of three wild coffee species with four independent sensory panels, and the key environmental/agronomic requirements of these wild species based on a literature review.RESULTS: Coffea congensis and C. stenophylla have a lower unroasted seed weight compared to C. arabica and C. canephora, while C. brevipes has the largest. Sensory analysis showed that the main differences between species was for the fruitiness attribute. Coffea stenophylla was the fruitiest wild species, and was considered an Arabica‐like coffee. The flavour profile range of C. stenophylla covers herb‐like, vegetal, floral and fruit; C. brevipes resembles C. stenophylla in some respects. Opinions concerning C. congensis were contradictory and several judges considered the industry‐standard coffee flavour wheel not suitable for the beverage produced from this species.CONCLUSION: The three wild species have the required sensory qualities for commercialization. According to published data, C. stenophylla has agronomic potential, especially in warmer climates than Arabica areas. Coffea brevipes and C. congensis have the potential to be easily crossed with C. canephora to form interspecific hybrids capable of adapting to different climatic and agronomic conditions. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic. The samples were evaluated by a trained panel and analyzed using gas chromatography-mass spectrometry (GC-MS) to identify and quantify the volatile compounds. Predictive models based on a partial least squares regression (PLS) allowed the identification of key compounds for predicting individual sensory attributes. The models were most successful in classifying samples based on the intensity of bitterness and astringency, even though these attributes are mostly linked to non-volatile compounds. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were found to be key predictors for various sensory attributes, while propylene glycol diacetate was identified as a possible marker for red fruit aroma. The study highlights the potential of using volatile compounds to accurately predict chocolate flavor potential.

This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Ivorian hybrid cultivar commonly known as “Mercedes” (Amelonado × West African Trinitario) from AF and full-sun (FS) plantations as control located at five cocoa-producing areas were fermented in wooden boxes for 6 days and stirred at days 2 and 4. Fermented cocoa was sun-dried until reaching 7–8% moisture and processed into chocolate. Volatile compounds of cocoa powder and chocolate were analyzed using the SPME-GC-MS method, while the organoleptic perception of chocolates was assessed by 12 professional judges according to 10 sensory descriptors. The findings revealed that the concentrations of esters ranged from 9.41 ± 0.61 to 19.35 ± 1.28 µg.g⁻¹, aldehydes from 11.56 ± 0.7 to 25.33 ± 1.5 µg.g⁻¹, and ketones from 5.76 ± 0.62 to 55.84 ± 4.39 µg.g⁻¹ in cocoa beans regardless of the cropping system. However, the concentrations of some volatile compounds classes including alcohols, acids, and pyrazines were similar in AF and FS chocolate samples. AF system clearly influenced the volatile compound profiles of cocoa beans in only the Adzopé, Guibéroua, and Méagui regions without impacting those of the chocolates regardless of the geographical origin after fermentation and roasting. Furthermore, AF chocolate was not less appealing than the FS chocolate samples. So, AF system did not significantly influence the sensory perception of chocolate. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation, ensuring the sustainability of cocoa.

This study investigated the effects of agroforestry (AF) on the aroma quality of cocoa and the organoleptic quality of end-chocolates. 3-Days opening delay Forastero hybrid genotype cocoa from AF and full-sun (FS) as control plantations located at 5 cocoa-producing areas were fermented in wooden boxes for 6-days with stirrings at 2 and 4 days. Fermented cocoa was sun-dried up 7-8% moisture and processed into chocolate. Flavor profiles were analyzed using the SPME-GC-MS method while the organoleptic perception of chocolates by 12 professional judges according to 10 sensory descriptors. Finding revealed that esters concentration ranged from 9.41±0.61 to 19.35±1.28 µg.g-1, aldehydes from 11.56±0.7 to 25.33±1.5 µg.g-1, and ketones from 5.76±0.62 to 55.84±4,39 µg.g-1 were found in cocoa beans regardless of the cropping system. However, the concentrations of alcohols (10.30±0.91-21.62±1.9 and 11.21±1.04-46.25±2.14 µg.g-1), of acids (295.12±69.85-512.91±38 and 196.59±49.97-448.43±27.83 µg.g-1) and of pyrazines (8.01±1.12-38.00±8.3 and 2.99±1.46-53.22±6.39 µg.g-1) were quantified in FS and AF chocolate samples respectively. AF clearly influenced the flavor profiles of cocoa beans in the Adzopé, Guibéroua and Méagui areas without impacting those of derived chocolates. Furthermore, AF chocolate was not more tasty than FS chocolate samples. So, AF did not significantly influence the organoleptic perception of the end-chocolates regardless of the producing geographical origin due to the fermentation and roasting. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation ensuring the sustainability of cocoa.