SENSORY AND BIOACTIVE PROFILE OF UNDER-FERMENTED SCAVINA CHOCOLATE: A STUDY ON CONSUMER PREFERENCE AND ANTIOXIDANT ACTIVITY

Fine-flavor cocoa varieties, including Scavina genotype, have gained interest due to their rich aromatic profiles and possible health benefits. However, limited data are available regarding the effect of under-fermentation (UF – 48h) on the sensory and functional properties of chocolates derived from these beans. This study focused on assessing the impact of UF on the content of bioactive compounds, antioxidant activity, and sensory attributes of six chocolate samples (US1–US6) produced with 20–100% under-fermented Scavina cocoa. Bioactive compounds were quantified spectrophotometrically, including total phenolics (TPC), flavonoids (TFC) (mg EPI.g^-1), and anthocyanins (TAC) (mg.100g^-1). Antioxidant activity was determined by DPPH, FRAP, and ABTS assays, expressed as µmol TE.g^-1 and µM FeSO₄.g^-1. Sensory analyses were conducted with 100 untrained panelists using affective tests with hedonic scales to assess appearance, intensity, and purchase intent to determine the alignment of preferences. The Scavina samples exhibited high levels of TPC, ranging from 26.06 to 39.00 mgEPI.g^-1; TFC between 48.82 and 74.37 mgEPI.g^-1 and TAC ranged from 1.40 to 3.25 mg.100g^-1. Antioxidant capacity ranged from 1368.72 to 1963.81 µmol TE.g^-1 (DPPH), 49008.67 to 61251.55 µmol TE.g^-1 (ABTS), and 836.19 to 1133.77 µmol FeSO₄.g^-1 (FRAP), indicating strong radical scavenging potential. Sensory data revealed a moderate preference for the US1 sample (7.24 ± 1.55) which exhibited ideal intensities for bitterness and adstringency (58%), sweetness (62%), acidity (64%), and creaminess (76%), followed by US2 with ideal intensities for chocolate aroma and flavor (60%), and US3 for brown color (86%). Sample US6, despite high bioactive content and antioxidant activity, showed a slight acceptance (6.57 ± 1.87) due to its low sweetness and higher astringency. The findings suggest that under-fermentation preserves polyphenols often degraded during full fermentation and anthocyanins, despite the roasting process, supports the hypothesis that under-fermentation protects thermolabile bioactives, and contributes to both elevated antioxidant activity and flavor complexity. Notably, the highest sensory acceptance sample had high sweetness and moderate astringency, suggesting an equilibrium between functional components and flavor perception. In general, this study shows that under-fermented Scavina cocoa can produce chocolate that has high bioactive activity and an appealing sensory profile, suggesting that health-related properties and attractive flavor attributes offer significant scope for innovation in functional chocolate development. Further studies should explore the shelf-life stability and bioavailability of these compounds during digestion, to support their functional claims and guide product development strategies.