Sensory attributes and potential health benefits: an untrained consumer panel’s evaluation of peruvian dark chocolate  at varying cocoa levels (40%, 60%, 72%)

Introduction: Dark chocolate is considered a functional food due to its high content of bioactive compounds such as polyphenols, flavonoids, and methylxanthines. These components are associated with cardiovascular health benefits and antioxidant protection. However, consumer acceptance of dark chocolate can vary depending on its cocoa content, which influences both sensory characteristics and health potential. Objective: To evaluate the sensory acceptability of Peruvian dark chocolate formulations with different cocoa percentages (40 %, 60 %, and 72 %) and explore the relationship between cocoa content and consumer preferences. Methodology: Three dark chocolate samples with varying cocoa solid content (40 %, 60 %, and 72 %) were evaluated by 66 untrained young adult consumers (aged 18–40 years). Sensory attributes including color, aroma, flavor, texture, and overall acceptability were assessed using a 9-point hedonic scale. Data were analyzed using the Kruskal–Wallis test and Mann–Whitney U post hoc comparisons (p < 0.05). Results: Significant differences were found in flavor (p = 0.041) and overall acceptability (p = 0.017), with the 40 % cocoa chocolate rated most favorably. No significant differences were observed in color, aroma, or texture. Lower cocoa content was associated with higher consumer preference, likely due to reduced bitterness and astringency. Conclusions: Despite the greater health benefits of high-percentage dark chocolate, intense sensory attributes may hinder consumer acceptability. Balancing cocoa content is essential to ensure both nutritional functionality and consumer satisfaction.