Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia

Cocoa quality is affected by genetic variability and conditions in the region of origin that impact physicochemical, functional sensory characteristics cocoa bean. For purpose this study, spatial distribution was analyzed using a indicator related variables (phenolic antioxidant content) attributes (organoleptic qualities notes) samples from different clones municipalities Mesetas Vista Hermosa department Meta, Colombia. In 83 sampling plots distributed 22 farms with agroforestry arrangements, 50 pods main clone were selected each plot. Subsequently, bean subjected to fermentation drying processes uniform process, then properties. A medium level found beans depended on variability, whose properties ranged between protein levels 10.312%, sugars 2.7–3.7 °Brix, fat contents 51.5–52.2%, 178.4–235.2 mg GAE g−1 total phenol content 1208.1–3464.1 μmol AAE capacity. Clones TSH-565 FEAR-5 showed respectively higher lower grain quality. Within profile, complementary aromatic notes such as floral, fruity, nutty, malty, high correlations acidity fresh fruit, astringency cocoa, bitterness, found. At level, ICS-95 presented best (floral, sweet, acidity, fruit). According beans, it only 13% values than 0.8 index, banana, melon, peach, plum, fruit ICS-95, are considered high-quality; these plantations located Palestina village municipality Vistahermosa Las Mercedes Mesetas.