Influence of variety and harvest on the sensory characteristics of chocolate made from cocoa fermented with different pulp contents

Despite the long-standing recognition of pulp's impact on cocoa fermentation, studies correlating pulp removal with cocoa variety remain scarce. This study investigates the influence of two cocoa varieties (Parazinho and PS1319) harvested in three different periods and various pulp contents (0–100%) on chocolate's physicochemical and sensory properties. Fermentation was conducted with varying pulp contents, followed by natural drying. The beans were roasted, ground to produce liquor, and mixed with other ingredients, undergoing conching, tempering, and storage to produce chocolate. Sensory evaluations included acceptance tests, CATA (Check-All-That-Apply), and JAR tests. Physicochemical analysis showed no correlation with harvest or variety but differed between samples. Sensory evaluation revealed no significant differences in “aroma” among samples. However, “overall liking” and “flavor” had higher acceptance with partial pulp removal for the PS1319 variety, whereas the Parazinho variety showed no impact. CATA and ideal scale analyses indicated that attributes like “chocolate flavor,” “sweet taste,” “pleasant flavor,” and “pleasant aroma” varied with harvest, variety, and pulp content. In conclusion, partial pulp removal positively impacts certain attributes, enhancing chocolate quality and adding value to pulp, benefiting the cocoa supply chain. • Impact of pulp content on chocolate flavor, crucial for overall impression and taste. • PS1319 improve with pulp removal, highlighting varietal influence on quality. • Correlation between “chocolate taste,” “sweetness,” “pleasant taste,” and “pleasant aroma." • Partial pulp removal (up to 60%) shows positive sensory results, suggesting new applications. • Seasonal variations affect bitterness, astringency, and color, influencing chocolate sensory dynamics.