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Physicochemical characterization of cocoa liquor (Theobroma cacao L.), of the CCN-51 and Nacional varieties, considering post-harvest handling and its production environment

Abstract:

Introduction: Ecuadorian cocoa represents one of the main raw materials for the international chocolate industry. The quality of cocoa liquor depends on genetic, fermentative, and agroecological factors that determine its chemical and sensory composition. Objectives: To characterize cocoa liquor (Theobroma cacao L.) from Nacional and CCN-51 varieties, considering fermentation types and production zones, in order to identify the interactions that influence its quality. Materials and Methods: The study was carried out in three agroecological zones of Santo Domingo de los Tsáchilas, Ecuador. A three-factor factorial design (2 × 2 × 3) with three replications was applied. Physicochemical, bromatological, and sensory parameters were evaluated. Data were analyzed using ANOVA and Tukey’s test (p < 0.05), and a hierarchical cluster analysis was performed. Results: Highly significant differences were found among varieties, fermentation methods, and zones. The Nacional variety exhibited lower acidity and higher fat content, whereas CCN-51 showed higher protein and ash values. Cascade fermentation favored the development of complex aromas and balanced acidity. Puerto Limón stood out for its homogeneous and well-balanced results in composition and sensory profile. Discussion: The results demonstrate the synergistic influence of genetic, environmental, and technological factors on the final quality of cocoa liquor, as well as the need for an integrated postharvest management approach. Conclusions: The optimal combination of genotype, fermentation type, and agroecological zone allows the production of cocoa liquors with superior physicochemical and sensory properties, strengthening the differentiation of Ecuadorian cocoa in international fine-chocolate markets.