Comparación de propiedades funcionales y sensoriales entre clones de cacao fino de aroma y CCN-51

Abstract

CONDITION FOR PUBLICATION OF PROJECT. This project aimed to compare the functional and organoleptic properties of four Nacional Fine Aroma cocoa clones (EETP-95, EETP-96, EETP-800, and EETP-801) and the CCN-51 clone, under the hypothesis that clone-related differences influence their functional and sensory behavior. The study is justified by the need to generate scientific information that allows cocoa differentiation and guides its utilization in the chocolate industry with a focus on quality and value addition. The research was conducted using a comparative experimental design, employing fermented and dried cocoa beans and cocoa liquors obtained from the same farm and processed under identical conditions. Physicochemical and functional analyses were performed, including the determination of polyphenol content and the evaluation of antioxidant capacity, along with a quantitative descriptive sensory analysis carried out by a trained panel. Additionally, the design of an artisanal chocolate production line was developed, defining installed capacity, plant layout, production area dimensions, and equipment selection, together with a financial analysis using Net Present Value (NPV) and Internal Rate of Return (IRR) indicators. The results demonstrated differences among clones, with CCN-51 standing out for its higher polyphenol concentration, while EETP-800 and EETP-95 exhibited greater antioxidant capacity and more balanced sensory profiles. Keywords: Ecuadorian cocoa, cocoa clones, polyphenols, sensory analysis, antioxidant capacity