The Criollo cocoa bean is classified as "fine" or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehyde ratio was between 0.56 and 0.89 for La Peca and Cajaruro cocoa. Principal component analysis revealed that the Criollo cocoa in each district has a different volatile fingerprint, whether it is roasted or unroasted beans. The roasting process generates a greater differentiation of the volatile fingerprint of Criollo cocoa.

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This work aimed to determine the chemical and physical properties of 70% dark cocoa chocolate, including freeze-dried Arazá (Eugenia stipitata) pulp (FDAP). We studied chocolates incorporating three FDAP concentrations (1.0, 1.5, and 2.0%). No statistical differences were found in total polyphenol content, antioxidant capacity, and total catechin and epicatechin content. The dark chocolates' moisture and texture were unaffected by the FDAP. The Casson yield stress increased to 19.67±1.35 Pa, while the Casson plastic viscosity reduced to 1.68±0.03 Pa･s, Also, the particle size increased. The dark chocolates' flow behavior corresponded to a non-Newtonian fluid. Finally, the dark chocolate's properties were unaffected by a 2% FDAP concentration.

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El trabajo de investigación tuvo como objetivo caracterizar física y sensorialmente las almendras de cacao (Theobroma cacao L.) de 20 plantas elites en fincas de los distritos Copallín y La Peca en la provincia Bagua, Perú. Se determinó la calidad física (índice de grano, peso de grano y prueba de corte) y sensorial (atributos básicos y específicos). Se obtuvo valores de humedad de las almendras (6,5 a 7,7%) dentro los valores aceptables (menor a 8%); el promedio de índice de grano y peso de grano indicaron un manejo agronómico y empleo de material genético adecuados; el índice de grano (1,20 a 1,80) en 18 árboles de cacao elites fueron valores comerciales. Sensorialmente los atributos básicos se acentuaron en las almendras de Copallín; mientras que los atributos floral, frutal y cacao resaltaron más en almendras de La Peca. Las almendras estudiadas son aptas para la obtención de chocolate de fino aroma.