Chuncho
ORGANOLEPTIC CHARACTERIZATION
The main organoleptic characteristics resulting from the sensory evaluation of this native cacao are as follows:
Sensory profile: Floral and and fruity notes; slightly nutty, with other positive flavors; low astringency and bitterness.
Sensory analysis of pure cacao paste
SENSORY ATTRIBUTES
CHUNCHO
POSITIVE
Sabor a cacao
2.8 – 4.0
Citric acidity
1.9 – 3.5
Fruity
1.1 – 2.5
Floral
0.3 – 4.0
Nutty
0.5 – 2.4
Malt
0.1 – 1.3
Positive aroma
0.6 – 3.0
NEGATIVE
Acetic acid
0.6 – 2.5
Lactic acid
0.0 – 1.6
Butyric acid
0.0 – 0.6
Astringency
2.5 – 3.6
Bitterness
2.4 – 4.5
Raw flavor
0.0 – 0.5
Negative aroma
0.0 – 1.0
TOTAL POINTS
11.1 – 23.6
MORPHOLOGICAL CHARACTERIZATION
The Fruit
Basic form: elliptical and oblong
Basal constriction: intermediate and absent
Apex form: obtuse
Roughness: light and intermediate
Depth of the groove: intermediate and superficial
Color in unripe state: green and pigmented green
The Seed
Shape in longitudinal section: oblong and elliptical
Shape in cross section: flattened and intermediate
Cotyledon color: purple