use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

An optimised protocol for organoleptic assessment of cocoa liquors was developed and used to determine what were the flavour attributes and sensory differences between samples of Ghana beans (normally classified as 'bulk') and bean samples from local commercial clones and estates in Trinidad (normally classified as 'fine or flavour' cocoa). The optimised protocol was validated by independent sensory assessment carried out at Masterfoods, UK. Trinitario samples from four local commercial clones and five commercial estates from Trinidad were investigated for their liquor quality, over three crop years using the optimised sensory panel and an appropriate sensory design with replications. The optimised protocol was not only able to consistently differentiate between the 'bulk' and 'fine or flavour' cocoa types but also able to consistently quantify the level of each attribute in genotypes, over replication and season. This method was used to delineate quantitative differences in flavour attributes among cocoa genotypes as well as to determine the influence of environment on cocoa flavour profiles. The optimised organoleptic protocol involves a detailed description of primary and secondary processing of beans, preparation of liquor, panellist selection, training, sensory design and data analysis methods. The optimised organoleptic protocol provides a robust methodology to improve cocoa quality by selection of genotype and environment.