Sensory Analysis of Chocolate Liquor

8/9/2019 Sensory Analysis of Chocolate Liquor

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Sensory Analysis of Chocolate Liquor

Written by Stacy Reed

Flavor is the most important organoleptic property of a food: if food didn’t taste good,

people wouldn’t eat it. Human beings use all five senses to perceive flavor, and the most

important sense used to describe the flavor of a food is taste. The basic sense of taste uses

receptor cells, which are located within our tongue’s taste buds and are able to perceive all

five basic tastes. The scientific disciplines of sensory science and flavor chemistry use

experimental design and the human senses to aid businesses in making educated decisionsabout their products; therefore, it is important that a food manufacturer—such as a

confectioner—strives to control all variability in their raw materials and processes, so that

they may produce finished products with consistent flavor. Sensory testing in the form of

daily tastings of both semi-processed and finished product can assure manufacturers that

their products meet specific flavor requirements.

Cocoa beans from the tree Theobroma cacao are a very complex raw ingredient used to

make the chocolate liquor used in chocolate and for cocoa powder manufacturing. The

complexity of the cocoa bean’s flavor mystifies chocolate manufacturers and flavor chemists

still today. Currently, more than 500 flavor compounds have been identified from cocoa

products, and identifying the source of each of these flavors is a science in itself.

Each lot of cocoa beans should be evaluated for flavor prior to processing because the

reproducibility of consistent flavor may vary greatly from lot to lot. A confectioner should

never take for granted that their cocoa beans have been harvested, transported, and

processed precisely the same as they always have been in the past; therefore,manufacturers have to be able to adapt and adjust formulations to avoid undesirable

changes in the flavor profile of their finished products, which makes chocolate and cocoapowder manufacturing somewhat of an art.

WHAT AFFECTS THE FLAVOR OF COCOA BEANS AND CHOCOLATE LIQUOR?

The flavor of the cocoa bean and its liquefied state—known as chocolate liquor—can be

dissected based upon origin practices, shipping/storage environment, and processing

conditions. At origin, the growing season, weather during harvest and farming practices canall affect the quality of cocoa beans. It is believed that Safra (main crop, or approximately

October through April) produces a better quality bean than the Temporao (mid-crop, or

approximately May through September). Mid-crop tends to produce beans with higher

mold levels, and the beans tend to be smaller, lower in fat and of lower flavor quality versus

main crop beans; thus, chocolate manufacturers prefer beans grown during the main crop

season. The weather during crop seasons can also affect bean quality and flavor. For

example, In West Africa, Harmattan Season occurs during main-crop (November through

March/April), in which a trade wind blows from the North, resulting in cold night


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temperatures; and therefore, it is a known post-harvest practice that bean fermentationshould be longer in order to produce quality beans, and farmers that don’t practice this

method bring beans of poor color and flavor quality to market. On the farm, practices

before and post-harvest are very important for bean flavor. Cacao trees grow best in deep

soil of neutral to acidic pH with proper drainage. Also, the type and age of the cacao plant,

along with post-harvest fermentation and drying practices all weigh heavily on bean value.Three main cacao bean types exist: Forastero, Criollo, and a hybrid of the formers,

Trinitario. The Forastero plants from Brazil and West Africa produce what is known as bulk

beans, which are violet in color and come from smooth pods. Bulk beans are produced in

larger volumes and tend to have a more robust cocoa impact. Criollos (White beans – lack

anthocyanins), Trinitarios, and Nacional (a Forastero variety known as Arriba, found only inEcuador) are known as flavor beans: these plants produce lower volumes, but have

indistinguishable aromatic flavors for making chocolate. Examples of flavor beans are:

Venezuela, Arriba, Trinidad, Grenada, and Java. Post-harvest practices, such as the length

and manner by which cocoa beans are fermented and dried, can all affect the flavor

precursors in the beans.

Storage and shipping environments need to be clean and free from odors to ensure

the beans are received at the manufacturer just as if they were coming directly from thefarm. Once beans are received at a processing facility, the manufacturer’s equipment and

processing parameters can also affect a chocolate liquor’s flavor.

HOW CHOCOLATE LIQUOR IS PROCESSEDThe product of grinding cocoa nibs to a final fat content between 50-60% is known

as chocolate liquor or cocoa mass (21CFR163.111). The manufacture of chocolate liquor isan intricate process of: cleaning the cocoa beans, nib and shell separation (micronization

thru winnowing), alkalization (dutching), heat treatment (roasting), grinding to a desiredparticle size, and the standardization of the products fat. Four key points exist during this

process in which the flavor of the liquor is vulnerable to change. The first key point is the

cleanliness of the cleaning and separation operations: if cleaning and separation is notoptimized for the specific bean type, debris and broken beans can make their way into the

liquor. The second key point is alkalization: should a manufacturer choose to alkalize theliquor, an increase in fudge type flavors can be achieved. The degree of roast is the third

point of flavor modification, but this is considered the most influential flavor development

portion of the entire process, so it is discussed in much greater detail at a later point in thisliterature. The fourth key point exists during fat standardization, in which a practice known

as liquor treatment (or conching) may be used to drive off volatiles and acidic flavors by

heating and agitation.

WHY MANUFACTURERS SHOULD TASTE CHOCOLATE LIQUOR

It is essential for a chocolate manufacturer to taste their chocolate liquor daily to

ensure that it always tastes consistent, as this liquor is being used for chocolate


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manufacture either internally by the manufacturer or externally by a customer. The sensoryanalysis of chocolate liquor can be a difficult feat due to all the factors that may affect its

quality, and this important, complicated analysis for consistent sensory properties is the

reason why sensory departments play a huge role in today’s food industry. A statistical

analysis of sensory results can aid a confectioner in making educated business decisions

about their products and processes.

All sensory panels should occur first thing in the morning so that the panelists have a fresh

focus and can concentrate on the task at hand. Early morning panels may be difficult in a

production driven setting, but picking a time slot early in the day is still encouraged. The

panel area should be free of noise and aroma, and panelists should not eat, smoke, or drinkcoffee one hour prior to the panel. Panelists should not participate in sensory evaluation if

they are feeling ill or are pregnant, as these situations can impair judgment due to aliments

and hormonal changes. In order to minimize bias, panelists should evaluate the products

given to them individually without facial expressions, and discussion should be limited to

after the completion of the tasting.

HOW AND WHAT TO TASTE FOR WHEN TASTING CHOCOLATE LIQUOR

Chocolate liquor should be tasted in a warmed liquid state (40-60°C) to aid in the release of

volatile flavors and aromas, as well as making gritty texture—an undesirable trait resulting

from unwanted moisture absorption—more apparent. Also, Chocolate liquor should

remain unsweetened to avoid the unintentional masking of off-notes or flavor defects.

To begin evaluation panelists should take the warm chocolate liquor and, using the bottomof a spoon, paint their tongue with it. Panelists can choose to expectorate the liquor after

the evaluation if they so desire. Samples should be lined up and tasted from left to right,and should be arranged from least flavorful to most flavorful. In between liquor samples,

the mouth’s pallet should be cleansed with room temperature water and unsalted saltine

crackers to rid the taste buds of the previous sample’s flavor. Panelists should wait one to

five minutes between samples to allow their pallet to refresh. Only a maximum of threeliquor samples should be evaluated per session to ensure the panelists’ taste buds do not

get exhausted.


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To ensure panelists remain calibrated after their initial training on the proper flavorattributes of chocolate liquor, the group should be tested once every month using a blind

control and a failure flavor/ off-

note sample. The type of sensory

panel for this test —descriptive or

difference—is up to the sensorycoordinator to choose, and should

be based upon the typical

objectives of their standard

testing.

The flavor attributes found inchocolate liquor can be

categorized based on: drying and

storage, fermentation, degree of

roast, improper storage and

handling, and other miscellaneous

flavor notes. A chocolate liquor

flavor wheel (see Figure 1) has

been complied for use as a

reference for tasting and training

on chocolate liquor sensory

analysis.

FERMENTATION FLAVORS

Fermentation is a multi-stagereaction process that utilizes

yeasts and bacteria to create key flavor precursors and color changes in cocoa beansthrough fermenting and liquefying the sugars and mucilage surrounding the beans after pod

removal. The first stage of fermentation is an anaerobic reaction which takes place over 24-

36 hours; during this stage, sugars are turned into ethanol by the action of anaerobic yeastslowering the pH of the cocoa bean. The second and third phases of the fermentation

reaction occur between 48-96 hours in the presence of oxygen. The second phase happenswhen lactic acid bacteria oxidize sugar and organic acids into lactic acid. Lastly, the third

phase occurs when an exothermic reaction takes place under heat (45-50°C) using acetic

acid bacteria oxidizing ethanol to acetic acid. The amount of fermentation required foroptimal flavor precursor varies by bean type: Forastero’s require 5-7 days; Criollo’s require

1-3 days; and Hybrids require approximately 3-5 days. Common fermentation practices on

farms are to ferment beans in either piles covered with banana leaves or stored in wooden

boxes.

Proper bean fermentation is evident by the lack of low fermentation flavors caused by

methyxanthines and polyphenols (which cause astringency and bitterness), and bean color


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will also be a violet or violet/brown. An excellent reference of well-fermented beans is theWest African Ghana bean. If a bean has not under gone a proper fermentation period they

will be a slate/grey color and low fermentation flavors will be strong in liquor made from

the beans. An example of poorly fermented beans would be Sulawesi or unfermented

beans such as Sanchez. Cocoa bean color changes take place due to the disappearance of

polyphenols such as purple cyanidin glycosides in the pigments of the beans. When properfermentation is complete, beans typically should be brown in color and contain fissuring,

and the amount of polyphenols should also have decreased from ~ 20% to ~5%.—a

polyphenol content of 10% is considered substandard fermentation. Under fermented

beans will lack the appropriate amount of flavor precursors to achieve high-quality cocoa

flavors upon further processing

Low Fermentation Flavor Attributes

When fermentation is not carried out for the appropriate amount of time the following

flavors can result:

Astringency* – the constriction or shrinking of mouth tissues resulting in theperception of a dry or fuzzy feeling in the mouth. A reference for astringency is the

sensation on the tongue given by: drinking a solution of cocoa powder in water,chewing celery, or eating red grapes.

Bitterness* – The taste stimulated by substances such as, but not limited to, quinineor caffeine. A reference for bitterness is the flavor of a 0.1% caffeine water solution

expectorated. Grassy/Green – The aromatic characteristic of freshly cut grass or the general

descriptor for green vegetation. A reference for a green vegetation flavor note is the

aroma of cis-3-hexenol.

*Note that panelists can tend to confuse astringency and bitterness, so it is important to

remind them that astringency is a sensation and bitterness is a basic taste. When

panelists are initially trained they should go through a basic tastes screening process,

and if a panelist cannot taste bitter, they may have a genetic disposition as a bitter “non-

taster”.

High Fermentation Flavor AttributesExtended fermentation causes a sharp rise in the bean’s pH and the formation of ammonia,

causing what some consider unfavorable high fermentation flavor notes. The color of the

beans will also begin to darken beyond Brown; this drastic change in bean flavor and colorcan symbolize the beginning of spoilage. When fermentation is too long, the following

flavors can result:


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Acetic** – A fermentation flavor characterized by the aromatic of distilled whitevinegar. A reference for acetic is the flavor of a 10% vinegar (acetic acid) watersolution.

Cheesy-general – The aromatic associated with indistinguishable acidic cheese. Areference for cheesy-general is the flavor of cheddar cheese spread.

Fermented fruit/Winey – The aromatic reminiscent of the non-descript fruit note inred wine. A reference is the flavor of Communion Wine in a 5% vinegar solution.

Putrid – The characteristic aromatic of rotten fruit. Putrid is an unpleasant flavorassociated with end products of alcoholic and bacterial fermentations. A reference

for putrid is the flavor of a 50:50 red wine vinegar water solution.

Sour **– The basic taste stimulated by acids. During fermentation sour flavors peakand begin to tail off. A reference for sour is the flavor of 0.08% citric acid/water

solution.

Straw – The aromatic associated with dried grain stalks. A reference for straw is thearoma of straw or unfiltered, unflavored cigarettes.

Yeasty – The aromatic associated with yeast and yeast-containing products. Areference for yeasty is the aroma of bread yeast hydrated in hot water.

** Panelists must learn the difference between acetic and sour flavors. Acetic is a

fermented flavor and sour is a flavor due to the presence of acids. To demonstratefermentation and how flavor changes, have panelists taste White grape juice vs.

White wine.

DRYING AND STORAGE FLAVORS

After fermentation, cocoa beans are dried. The drying period length depends upon what

kind of weather the country of origin is having during post-harvest. Drying aids the bean in:

lowering the moisture (~6-8%), increasing the pH, enzymatic action changing the color

(brown color), loosening the shell, and lowering astringency (helps build flavor precursors).

Drying can occur by natural or mechanical means. Natural sun drying—such as on mats—is

preferred, but the length of time, labor, and weather all dictate if natural drying is actually

used; for example, if a country of origin has a wet or highly humid season, high moisture can

affect bean flavor and lead to mold growth. Many countries—Brazil, for one—use

mechanical drying methods such as fires to dry beans. Mechanical driers, while fast, can

lead to the untimely loss of enzymes from high temperatures, broken beans due tobrittleness and off flavors; and this is why Brazilian beans sometimes have a smokey off-

flavor. Following the drying process, beans are transported to market to be sold and thenshipped for processing. The conditions (temperature and humidity) in which the beans are

stored can contribute flavor notes such as musty and meaty decay flavor notes. Naturaldrying and storage conditions have the potential to add the following flavors:


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Musty – The aromatic of items stored under highly humid conditions (dampbasements, molds). Moldy beans have been found to contain high levels ofcarbonyls, resulting in this musty off-note. Musty flavors can be caused by mold

growth in beans because of high moisture within the bean or due to moist storage

conditions. A musty/moldy reference is the flavor of Brie cheese rind.

Meaty – The aromatic reminiscent of cooked red meat, often thought to be a decaynote. A reference for meaty is the flavor of boiled beef.

Mechanical drying and storage conditions have the potential to add the following

flavors:

Petroleum-like – The characteristic aromatic associated with petroleum-baseddistillates, this flavor is thought to be absorbed into the bean when dried using

gasoline fueled driers. A petroleum reference is the flavor of petroleum jelly (eg.Vaseline®)

Smokey – The aromatic associated with wood smoke, which results from theimproper drying of beans by fire. Not to be confused with hammy flavor, a

reference for smokey is the aroma of Chipotle Pepper powder.

Sulfury-rubber – The sulfur-like aromatic associated with rubber tires, this flavornote is thought to be absorbed into the bean when either rubber tires are thrownonto a drying fire or when beans are placed next to rubber-containing products

when transported or stored. A reference for sulfury-rubber is the aroma of allyl

furoate.

PROCESSING FLAVORS

Roasting is thought to be the first point in the manufacture of chocolate products in which

the manufacturer truly has control of manipulating the product ’s flavor. Manufacturers are

able t o change a product’s flavor based on the degree of roast they choose. Roasting is a

process that can take up to 1 hour per batch for nibs and 120 min for whole beans and,

based on preference and taste, can reach temperatures anywhere from 110-150°C (varies

per degree of roast and per manufacturer). Roasting is important for microbiological

reduction and flavor development. Flavors develop by the Maillard reaction during roasting.

The Maillard reaction occurs between reducing sugars such as glucose and fructose in cocoa

beans and amino acids, and aids in the development of chemical compounds such as phenyl

acetaldehyde, isovaleraldehyde, isopentanal, and pyrazines in cocoa nibs, all which areimportant for a good cacao impact. It is also known that the presence of certain amino acids

from fermentation helps cocoa flavor development; those amino acids are: leucine, alanine,phenylalanine, and tyrosine.


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Cocoa

Bitter

Acid

Burnt

Fruity

Nutty

Earthy

Astringent

Low Roast

Medium Roast

High Roast

Figure 2: Flavor Profile for Ivory Coast Beans Per Roast Condition

The degree at which a manufacturer chooses to roast a product is their preference. Lowroast conditions are favored in Europe because of the acidic low bitter character of the

resulting chocolate. Low roasts are known to preserve the fruitiness of some bean varieties,

whereas, medium roasts (110-140°C) are a favorite in the U.S. because cacao can be

optimized using these processing conditions. High roasts (>140°C) are typically used for

blending due to their imbalances and high carbon burnt flavors. The flavor profiles per roastare graphically represented in a spider chart in Figure 2.

The method of roasting can change the flavors generated in cocoa beans.

Manufacturers can roast either the whole bean (continuous process) or solely the cocoa nib(batch process). In industry today, one will usually see nibs roasted in order to achieve themicro reduction and uniform heating that manufacturer’s desire, but this is all based on

manufacturers’ processes and preference. Whole bean roasting can be used to achieve

unique flavors, but contamination is a factor if proper micro reduction is not achieved due

to the bean not being properly sterilized. Whole bean roasting can lead to burnt flavors due

to the increased temperatures needed to accomplish the proper micro kill. Beans can also


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be roasted by wet or dry roasting cycles, and wet roasting aids in volatilizing unwanted off-flavors and killing microbiological risks.

Other than the non-enzymatic browning Maillard reaction that occurs during roasting,

confectioners can choose to manipulate the product’s color and flavor prior to roasting

using an alkalization (or dutching) process. Through the use of water, heat, and alkalizingagents, the cocoa nibs’ natural acids and acetic and lactic acids from fermentation are

neutralized to pH of ~ 6.0, which changes the natural acidic and astringent taste of cocoa

products.

Low Roast Flavor Attributes Fruity – The aromatic reminiscent of fruit. A reference was provided earlier. A

reference is the flavor of Communion Wine in a 5% vinegar solution.

Floral – The aromatic associated with a mixture of fresh cut flowers. A reference forfloral is the aroma of linalool, a terpene alcohol substance naturally found in flowers

and spices.

Sour – The taste stimulated by acids. A reference was provided earlier. A referencefor sour is the flavor of 0.08% citric acid/water solution.

Green/Grassy – The aromatic characteristic of freshly cut grass or the generaldescriptor for green vegetation. A reference for a green vegetation flavor note is the

aroma of cis-3-hexenol.

High Roast Flavor AttributesHigh roast flavors are present when beans or nibs are roasted to an extreme degree, and

may result in the following flavors:

Ash – The aromatic associated with food items that have been burnt to the pointwhere all carbon has been removed and only white material remains. A reference

for ash is the aroma of ashes.

Carbon – The aromatic associated with food items that have been blackened by heattreatment (not roasted, toasted or ash). A reference for carbon is the flavor ofblackened pretzels.

Sulfur compounds can develop when a product is subjected to excessive processing

conditions. The following attributes found in chocolate liquor are examples:

Sulfury-rubber – The sulfur-like aromatic associated with rubber tires. A referencefor a distinctive rubber aroma is the aroma of allyl furoate.

Sulfury-skunky – The sulfur-like aromatic associated with the odor emitted by askunk. A chemical reference for the odor of a skunk is the aroma of 2-

mercaptopropionic acid.


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Improper Storage and Handling Flavor Attributes

Improper storage and handling of cocoa beans during transit and manufacturing operations

can lead to broken beans and off flavors if debris remains within the liquor operation. Off-

flavors such as: ash, nutty-general, earthy, and woody can result in the liquor if debris is not

separated efficiently from the beans or if beans are stored improperly and flavors are

absorbed into the product.

Ash – The aromatic associated with food items that have been burnt to the pointwhere all carbon has been removed and only white material remains. A reference

for ash is the aroma of ashes.

Nutty-general – The aromatic associated with indistinguishable nuts, this flavor isattributed to peanuts or peanut shells coming into contact with cocoa beans. A

reference for nutty-general is the flavor of mixed nuts.

Earthy – The aromatic associated with topsoil, this flavor has been found to increasein the last reaming beans in a silo due to the accumulation of dirt and debris. An

earthy off-flavor can be very unpleasant and should be rejected when present athigh levels. A reference for earthy is the flavor of a potato skin.

Woody – The aromatic associated with the dried, dead, bark-removed wood that isburned during processing. A reference for woody is the flavor of a toothpick.

Other Liquor Flavor Attributes

The flavor attributes detailed in this category are listed under other or miscellaneous

because they don’t clearly fall within the other attribute categories—the sources of quite afew of these attributes are still under speculation and have not been scientifically proven:

Brown Fruit – The aromatic associated with indistinguishable fruit flavor found insun-dried grapes and plums. A reference for brown fruit is the flavor of pureed

prunes or raisins.

Brown spice – The aromatic associated with nondescript brown spices. A brownspice flavor has been speculated to be caused by under-ripened beans that are high

in free fatty acids. References used for brown spice are the aroma of pumpkin piespice or toasted coconut.

Cacao – The characteristic aromatic of roasted cocoa beans often described aschocolate essence, this flavor is dependent upon the bean type and the optimal

length of fermentation for that bean. A reference for cacao is the chocolate impact ofchocolate bars containing high cacao content.

Cardboard – The aromatic associated with wet cardboard, this flavor is a stale notethat can come through in liquor, and is related to age, packaging, or processing. A

reference for cardboard is the aftertaste of 10 x sugar.

Heated fat – The aromatic associated with fat that has been heated. A reference forheated fat is the flavor of potato chips cooked in cottonseed oil.


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Hammy – The aromatic of ham/meat notes, this attribute is believed to be due to thedisproportionate fermentation of beans. A hammy flavor is believed to beimpossible to remove, even by processing or blending. A reference for hammy is the

flavor of cooked ham.

Phenolic – Characteristic aromatic of phenol which can be found in disinfectants,Phenolic can be found in Malaysian beans and is thought to be caused by improper

fermentation methods used in Malaysia. A reference for phenolic is the aroma of a

band-aid.

Panelists are instructed to taste chocolate liquor and specifically observe the levels of four

key attributes: cacao, carbon, sour, and bitter. Panelists are also to ensure the liquor doesnot contain any unwanted off-notes. Once acceptable levels for each flavor are determined

based on a control, a well-trained sensory panel can use their knowledge to test any

chocolate liquor. The level of cacao, carbon, sour, and bitter will vary based upon bean

origin, but flavor attributes that should cause any liquor to be rejected are: sulfury-rubber,

sulfury-skunky, earthy, meaty, hammy, musty, petroleum-like, smokey, and phenolic. The

presence of the aforementioned flavor attributes represents a defect in postharvest

practices, improper storage and handling, or unacceptable processing conditions.

HOW UNIQUE CAN CHOCOLATE FLAVOR BE AROUND THE WORLD?

The flavor of cocoa beans grown within 20° of latitude on either side of the equator can be

significantly different, thus expressing the flavor of its country of origin and the farming

practices inherent to that geographical area. The major causes of variation between andwithin origins can be attributed to differences in bean varieties, country of origin, and post-

harvest methods. Even within the same country, different post-harvest treatments betweenregions can result in completely different flavors. An example of similar geographical areas

where different fermentation post-harvest practices affect flavor are Hispaniola andSanchez: both country’s beans originate from the Dominican Republic, but unfermented

Sanchez beans are known for their little flavor and bitterness, whereas the well-fermentedand dried Hispaniola beans tend to be more flavorful with winey, earthy, and even tobacco

notes. Another good example of this is the different bean grades within Java. In Java you

will find Java A (Criollio/Forastero Hybrid) and Java B (Forastero) bean varieties, but only

Java A is what is generally thought of as Java, with beans that are light in color, acidic, and

sometimes have fruity or nutty notes. A summary table of different origins, their bean

variety, and the bean’s common flavor profiles can be found in Table 1; this table is not all-inclusive of every bean variety that exists at every origin, but it is a good compilation. Also,

the flavor profiles listed are generalizations of flavor notes you should find from that origin,

but variations in profile from season to season and even lot to lot are always possible. The

spider chart in Figure 4 more clearly shows some of the extreme differences in flavors

between origins, such as the differences in the degree of cocoa flavor between Côte D’Ivoire

and the other origins represented. Also noteworthy is Malaysia’s degree of acidity when

compared to South American and African varieties: although the beans share the same


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genetic lines, the different fermentation practices amongst their origins results incompletely different flavor profiles.

CONCLUSION

When taking a step back and looking at the big picture, it is easy to see why sophisticatedsciences such as sensory and flavor chemistry are needed to understand more about the

flavor development and differences found in Theobroma cacao. One can also further

understand why the creation of confections is quite a craft in itself. Thus, the confectionery

industry must use sensory analysis on a daily basis to ensure the production of qualityproducts, especially knowing that variation in ingredients and processing can and will

occur. The commitment to customers is to make the best products possible, and, as

manufacturers, to stand for nothing less than superior quality.

Cocoa

Bitter

Acid

Burnt

Fruity

Nutty

Earthy

Astringent

Côte D'IvoireBrazil

Ecuador

Malaysia

Java

Venezuela

Sanchez

Figure 4: Flavor Profile Intensities Per Bean Origin


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Table 1Origin Flavor Profile Bean Type

Côte d'Ivoire

Good cocoa impact, low bitterness, low acid,

fruity, nutty Forastero

São Tomé & Principe Good cocoa flavor, bitter, spicy, fruity, earthy Forastero

Ghana Strong chocolate flavor Forastero hybrids

Nigeria Medium cacao, occasional off-notes Forastero hybrids

Madagascar Winey, putrid, citrus Criollo

Venezuela

Mild chocolate, slightly bitter, distinct fruity

notes (plum and cherry) Criollo "Porcelana"

Brazil

Cocoa impact, bitter, acid, astringent

(sometimes rubber, hammy, smokey), some

fruitiness, no nutty notes (fermented in boxes

and artificial drying) Forastero

Colombia Fruity, bitter, cacao Trinitario and Criollo

Peru Slightly bitter and fruity Forastero

Ecuador (home of Arriba)

Balanced profile, low chocolate, floral, fruity,

grass, earthy notes (partially fermented) Forastero (Nacional)

Mexico (Tabasco)

Low chocolate, strong acid, low fruitiness (can

be both fermented and unfermented)

Criollo/Forastero

hybrids

Panama

Moderate chocolate, acidic, fruit and nut notes

(mechanically dried or sun dried, poor

fermentation) Forastero

Jamaica Fruity ForasteroDominican Republic

(Sanchez ) Low cacao, flavorless, bitter (unfermented)

Criollo/Forastero

hybrids

Dominican Republic

(Hispaniola)

Winey, earthy, can have tobacco notes

(improved drying and six day fermentation)

Criollo/Forastero

hybrids

Costa Rica

Fruity, balanced cocoa flavor (mechanically

dried or sun dried, poor fermentation) Forastero

Trinidad & Tobago High cacao, nutty and winey notes, aromatic Trinitario (birthplace)

Grenada Chocolate, fruity, floral, grassy, woody Trinitario

Indonesia Low chocolate, acidic, fruity

Criollo/Forastero

hybrids

Sulawesi High bitter, low sour, low cacao, astringent

Criollo/Forastero

hybrids

Java Mild, bland profile, acid, low cacao, light color

Criollo/Forastero

hybrids

Papua New Guinea Variable strong acid, floral, mild, nutty

Hybrids/pure Criollo

and Forastero

Malaysian

Low to medium cacao, medium to high acidity,

astringent (due to fermentation level)

phenolic Forastero hybrids


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Chocolate Liquor. 21CFR163.111. Revised as of April 1, 2009.

Cook, R., and Meursing, E. Chocolate Production and Use. 1982.

Guittard, G. 2009. Cocoa Bean Types and Characteristics. 63rd PMCA Production Conference.

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Meilgaard, M., Civille, G., and B.T. Carr. Sensory Evaluation Techniques 3rd ed. 1999.

Potts, R. Sensory Evaluation of Chocolate. The Manufacturing Confectioner. 63-70, 2002.

Reineccius, G. Flavor Chemistry and Technology. 2nd Ed. 2006.

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Sensory Analysis of Chocolate Liquor

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