Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates

AbstractMicrobial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the predominant yeasts in the three fermentations. Lactobacillus plantarum, Acetobacter pasteurianus, Bacillus cereus and Lysinibacillus fusiformis were the common bacterial species isolated from the fermentations. The PH 9 hybrid showed highest diversity of lactic acid bacteria and acetic acid bacteria. Twenty‐seven volatile compounds were identified during the cocoa fermentation of all hybrids. Chocolate from PH 9 hybrid had most desirable flavors and obtained the most ideal score in acceptance test. Chocolate from PH 15 hybrid was considered the most bitter, acidic and astringent. Chocolates produced by different cocoa hybrids showed differences in sensory attributes and acceptance. Therefore, special management is required for the different hybrid fermentations to obtain high‐quality chocolate.Practical ApplicationsAs a solution to the recovery of the cocoa crop in Brazil, many hybrids resistant to the disease called “witches’ broom” were developed, but the impact of these crosses on cocoa quality, consequently in chocolate is not known. The producers’ cooperatives and farmers of cocoa have no technical or scientific information about the behavior of cocoa hybrids during spontaneous fermentation process, which, oftentimes give rise to an uncontrolled fermentation of cocoa hybrids mixture. The results of this paper could be used among the producers’ cooperatives and cocoa farmers for guidance about the influence of genetic improvement on the quality of cocoa fermented beans and chocolates, particularly among the three hybrids evaluated in this study.