Blanco
ORGANOLEPTIC CHARACTERIZATION
The main organoleptic characteristics resulting from the sensory evaluation of this native cacao are as follows:
Sensory profile: Notes of walnut, fruit, cacao flavor; moderate citric acidity, astringency, and bitterness.
Sensory analysis of pure cacao paste
SENSORY ATTRIBUTES
BLANCO
POSITIVE
Cacao flavor
2.8 – 3.8
Citric acidity
2.1 – 4.3
Fruity
0.6 – 2.3
Floral
0.1 – 0.5
Nutty
0.8 – 2.0
Malt
0.1 – 1.1
Positive aroma
0.0 – 1.4
NEGATIVE
Acetic acid
1.3 – 3.4
Lactic acid
0.0 – 1.1
Butyric acid
0.0 – 1.1
Astringency
3.4 – 4.6
Bitterness
3.9 – 5.5
Raw flavor
0.1 – 1.1
Negative aroma
0.1 – 1.8
TOTAL POINTS
3.8 – 14.4
MORPHOLOGICAL CHARACTERIZATION
The Fruit
Basic form: elliptical and spherical
Baseline constriction: absent and slight
Shape of apex: serrated and attenuated
Rugosity: light and intermediate
Groove depth: Shallow and intermediate
Color in unripe state: green
The Seed
Shape in longitudinal section: elliptical
Shape in cross section: flattened and intermediate
Cotyledon color: white and purple