Effect of Agroforestry and Cocoa Producing Geographical Origin on the Flavor Profile of Beans and End-Chocolates in the Climate Change Context in Côte d’Ivoire

This study investigated the effects of agroforestry (AF) on the aroma quality of cocoa and the organoleptic quality of end-chocolates. 3-Days opening delay Forastero hybrid genotype cocoa from AF and full-sun (FS) as control plantations located at 5 cocoa-producing areas were fermented in wooden boxes for 6-days with stirrings at 2 and 4 days. Fermented cocoa was sun-dried up 7-8% moisture and processed into chocolate. Flavor profiles were analyzed using the SPME-GC-MS method while the organoleptic perception of chocolates by 12 professional judges according to 10 sensory descriptors. Finding revealed that esters concentration ranged from 9.41±0.61 to 19.35±1.28 µg.g-1, aldehydes from 11.56±0.7 to 25.33±1.5 µg.g-1, and ketones from 5.76±0.62 to 55.84±4,39 µg.g-1 were found in cocoa beans regardless of the cropping system. However, the concentrations of alcohols (10.30±0.91-21.62±1.9 and 11.21±1.04-46.25±2.14 µg.g-1), of acids (295.12±69.85-512.91±38 and 196.59±49.97-448.43±27.83 µg.g-1) and of pyrazines (8.01±1.12-38.00±8.3 and 2.99±1.46-53.22±6.39 µg.g-1) were quantified in FS and AF chocolate samples respectively. AF clearly influenced the flavor profiles of cocoa beans in the Adzopé, Guibéroua and Méagui areas without impacting those of derived chocolates. Furthermore, AF chocolate was not more tasty than FS chocolate samples. So, AF did not significantly influence the organoleptic perception of the end-chocolates regardless of the producing geographical origin due to the fermentation and roasting. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation ensuring the sustainability of cocoa.