Volatile compounds and flavor perception of cocoa mass and dark chocolates from Indonesian cocoa beans: insights into sensory acceptability

Despite growing interest in the unique flavors of single-origin cocoa, research on how region of origin and cocoa content jointly influence sensory characteristics and consumer perception remains limited. This study analyzed the volatile profiles and sensory attributes of cocoa mass (CM) and dark chocolate (DC) with 50 % and 70 % cocoa content, as well as the overall acceptance of the chocolates by 300 consumers. The results showed that processing CM into DC with different cocoa percentages influenced the volatile flavor profile while preserving unique origin flavors. The distinct sensory profiles observed in chocolates from different origins emphasize the importance of origin in shaping chocolate flavor. Although no significant differences in flavor attribute intensity were observed between Criollo and Forastero beans, consumer preferences nonetheless favored chocolates produced from Criollo beans. Sensory acceptance was primarily driven by cocoa, sweet notes, and browned fruit flavors, associated with compounds such as pyrazines for cocoa; 2-acetylfuran and 2,3,5-trimethyl-6-ethylpyrazine for sweet notes; and 2-nonanol and 2,3-dimethylpyrazine for browned fruit. • Processing changed volatile flavor profile while preserving unique origin flavor. • Cocoa bean regions influenced chocolate sensory profiles. • Chocolates made from Criollo beans (50 % and 70 %) were the most preferred. • Cocoa, sweet, and browned fruit flavors were important for sensory acceptance. • Cocoa content affects core flavors more than unique ones in single-origin chocolate.