BIOCHEMICAL AND SENSORY CHARACTERIZATIONS OF COCOA BEANS FROM SIX FAMILIES OF HYBRIDS UNDER SELECTION IN COTE D IVOIRE

This study aims to evaluate the biochemical and sensory characteristics of cocoa beans from six families of hybrids (Theobroma cacao L.) originating from seed fields of the National Center for Agronomic Research (CNRA) in Cote d Ivoire. Analyses focused on pH, biochemical composition (lipids, ash, proteins, fibers, phenolic compounds), as well as the sensory profile of the cocoa mass from commercial beans. The results reveal significant inter-hybrid variability: bean’s pH ranged from 5.09 to 5.65; lipid and protein contents varied between 46.58 60.97% and 11.09 ,14.27%, respectively. Ash and fiber contents ranged from 2.1,2.9% and 13.79 17.67%, respectively. The concentration of phenolic compounds was between 1237.42 and 1334.2 mg GAE/100 g. Sensory analysis highlighted profiles dominated by medium cocoa intensity, low acidity, moderate bitterness and astringency, with some fruity and floral notes detected. Among the genotypes studied, F8 and F26 appeared the most promising: F8 for its biochemical richness and aromatic intensity, and F26 for its high lipid content. Such hybrids would be highly valued in the chocolate industry and other cocoa-derived products. These findings underscore the competitive potential of Ivorian cocoa hybrids in providing high-quality seed material.