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Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content

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Abstract

Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of three lab scale chocolate brands produced from different cocoa genotypes. The sensorial evaluation was examined by a team of 12 panelists and evaluation of aroma volatiles was done by means of HS-SPME-GC-MS. On the other hand, organic acids were assessed using a high-performance ion chromatography coupled with an electrochemical detector (HPIC-ED). Results showed a variability in sensorial profile: SCA12×ICS40 chocolate (vanilla/sweet, spicy, and floral), ICS40 × SCA12 chocolate (fruity, bitter, and dry) and SNK16 × T60/887 chocolate (chocolate, honey-like, woody, sweet). Moreover, some aroma volatiles like (2-methyl, 3-methyl, iso) butanal (ICS), terpenes (SCA), and ketones (acetophenone and 2-nonanone) (SNK) allowed to discriminate dark chocolate sample according to their raw cocoa genetic group. Besides, the organic acid content differed from one chocolate brand to another, and it was obtained a high content of oxalic acid and a low lactic acid content which are good indicators of chocolate quality. Results of the current study highly recommend knowing the variety of cocoa beans with high content of some volatiles and high oxalic and low acetic acid and lactic contents to produce high aromatic (special flavor) chocolates.

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All data supporting the findings of the study are included in the article and can be submitted to researchers who request it.

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Abbreviations

ED:

Electrochemical detection

HPIC:

High performance ion chromatography

HS:

High space

SPME:

Solid phase micro extraction

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Funding

This work was supported by the French Government via the French Embassy in Cameroon towards the fellowship N° 977364 J of AKOA Simon Perrez.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, University of Buea, P.O.Box 63, Buea, Cameroon

    Simon Perrez Akoa & Raymond Ndip Nkongho

  2. CIRAD, UMR Qualisud, TA B 96/16, 75 Avenue Jean-François Breton, Montpellier cedex 5, 34398, France

    Simon Perrez Akoa, Renaud Boulanger, Marc Lebrun & Gilles Morel

  3. Laboratory of Food Science and Technology, Institute of Agricultural Research for Development (IRAD), P.O.Box 2123, Yaounde, Cameroon

    Simon Perrez Akoa & Eliane Flore Eyenga

  4. Biotechnology Centre, University of Yaounde I, Etetak, P.O. Box 17673, Yaounde, Cameroon

    Simon Perrez Akoa, Jude Manga Ndjaga, Pierre Effa Onomo & Pierre François Djocgoue

  5. QualiSud, Université de Montpellier, CIRAD, IRD, Université Réunion, Montpellier Agro, Université d’Avignon, Montpellier, France

    Renaud Boulanger, Marc Lebrun & Gilles Morel

  6. Department of Biochemistry, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon

    Pierre Effa Onomo & Eliane Flore Eyenga

  7. Department of Plant Biology, Faculty of Science, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon

    Jude Manga Ndjaga & Pierre François Djocgoue

  8. Department of Agriculture and Agropastoral, Higher Technical Teacher’s Training College, University of Ebolowa, P.O. Box 886, Ebolowa, Cameroon

    Pierre Effa Onomo

Authors
  1. Simon Perrez Akoa
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  2. Renaud Boulanger
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  3. Jude Manga Ndjaga
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  4. Pierre Effa Onomo
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  6. Eliane Flore Eyenga
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  7. Gilles Morel
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  8. Raymond Ndip Nkongho
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  9. Pierre François Djocgoue
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Contributions

SPA: Research planning, Writing - original draft, Investigation, Methodology, Formal analysis and software, Writing - review & editing, Visualization., RB: Investigation, Formal analysis., PEO: Supervision, Research activity planning, Execution, Writing - review., GM: Lab supervision., ELE: Chocolate production and Sensorial evaluation., JMN: Software., ML: Investigation, Chemical identification assistance., RNN: Supervision., PFD: Supervision & Validation.

Corresponding author

Correspondence to Pierre Effa Onomo.

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Akoa, S.P., Boulanger, R., Manga Ndjaga, J. et al. Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05998-y

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