Sensory Profile of Dark Chocolate from Shorter Modification Fermentation

Abstract

Abstract The flavor precursors reached an optimal balance at short fermentation (3-4 days) when compared to the traditional fermentation period (6 days) and have the potential to develop well quality flavors. The study purpose was to determine consumer preferences and sensory attributes of chocolate candy using shorter fermentation (4 days) as raw material. All samples used the same ingredient composition, but bean was produced from three types of the incubator (box fermentation, solar heater and water jacket heater) and reduced pulp prior fermentation. The quantitative descriptive analysis (QDA) used trained assessors to determine the components of quality attributes used as the basis for determining the attributes in the CATA questionnaire. The profile of CATA-sensory also compared to each factor using a multivariate analysis of principal coordinate analysis (PCA). Results showed that all samples have the dominant characteristic of cocoa aroma and easily melts in the mouth. Roasted cacao and caramel are major sensory attributes. The PCA analysis showed added solar heater in fermentation had better taste and aftertaste related to caffeine, sweet and lower oily sensation. For aroma description, The QDA assessor found a specific aroma from roasted cocoa but the aroma was not significantly different on dark chocolate preferences test.