Effect of cocoa bean [Theobroma cacao] origins on the palatability of chocolate

To study the palatability of chocolate, chocolates formulated from cacao beans from different countries were investigated by sensory evaluation and instrumental analysis. We conducted binary sensory evaluations with trained panels (n=20) for a descriptive analysis test and untrained student panels (n=50) for a preference test based on a seven-point scale using the Accra (Ghana) sample as a reference. For statistical analysis, ANOVA and Tukey tests were performed using SPSS (ver. 13.0j). In the descriptive analysis test, the Carenero (Venezuela) and Arriba (Ecuador) samples had high scores for floral notes, and weak scores for spiciness, smokiness, acidity, bitterness, and astringency. In the preference test, the untrained student panel preferred the Arriba and Carenero samples. In the instrumental analysis, there were significant correlations between pH and acidity (r= -0.69, p0.05), pH and bitterness (r