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

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.