The genetic origin and the climate surrounding the plantation help cacao fruits developing their sensory quality and those of the final chocolate flavor. The postharvest procedure is also influential in the sensory quality of the cocoa derivatives. The physical properties and sensory profile of cacao beans after the postharvest have to be evaluated to guaranty the chocolate sensory quality. The evaluation has be done using formats to compile the information described in the national and

more »

... ional norms and literature. The objectives were to design formats and protocols to evaluate and compare physically and sensorial the cocoa beans from different world regions to select the best cacao with citric notes. From physical characteristics data, was selected the cocoa with the best quality. Once selected, it was applied to the roasting protocol to obtain cacao liquor. On the cacao liquor, using descriptive analysis of the taste descriptor profile was determined the sensory profile. The data have shown that the formats designed facilitate compilation and calculation of data obtained from the cocoa. Barinas cacao has shown the best flavor characteristics for its use in the elaboration of gourmet chocolate with citrus notes. Citation: Elevina Pérez. "Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate". Acta Scientific Nutritional Health 5.4 (2021): 46-72. of interest identify, which of the cocoas have the fine flavors composition with specific notes, such as; citrus or floral to elaborate a chocolate gourmet. Therefore, it is necessary to evaluate them in their physical and sensory characteristic using formats to compile the information described in the national and international norms and literature to select the best cacao [6] [7] [8] . The cacao's physical and sensory properties have to be evaluated as a guarantee of chocolate sensory quality. The goals of the study were to design formats for the identification and calculation of physical properties of the cacao bean and the identification of the aromatic notes of the cocoa liquor. Also to applied these formats to compile the physical identification, the cutting test parameters, and sensory analysis on the different regional cocoas, to select the cocoa with the best sensory quality to be used on the recipe for the elaboration of gourmet bars with floral and citrus notes. Materials and Methods Materials Cocoa (Theobroma cacao) beans from Uganda, Tanzania, Dominican Republic, Ecuador (Super Tree and CCN51) and Venezuela (Choroní, Aragua state and Barinas, Barinas state). Methods Moisture content Moisture content was determined by using the AgraTronix (coffee tester), according to the equipment manual. Beans grading • Design of the format for data compilation from the physical test compilation 67 Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate Citation: Elevina Pérez. "Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate". Acta Scientific Nutritional Health 5.4 (2021): 46-72. 70 Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate Citation: Elevina Pérez. "Sensory and Physical Evaluation of Cocoas (Theobroma cacao L.) From Different Countries for its Use in a Gourmet Chocolate". Acta Scientific Nutritional Health 5.4 (2021): 46-72. to be cut to give a full length of the cotyledon surface. The cotyledons with low development produce a flat or shrunken bean after they are dried. Two beans or a cluster fused that cannot be separated by hand come from poor turning practice during the fermentation or dried procedure. Only the beans from the Dominican Republic and those from Ecuador shown these external faults. Externally mouldy contamination, insect-damaged (visible beans to the naked eye,) and germinated beans were not found in any of the samples assayed. Cut-test The cut-test determines the internal faulty in the cocoa beans. There are two main categories of faulty beans; beans that show a certain amount of fermentation and beans that have been eaten by insects and/or contaminated by mould [6, 7] .