Sensory attributes and potential health benefits: an untrained consumer panel’s evaluation of peruvian dark chocolate  at varying cocoa levels (40%, 60%, 72%)

Authors

  • Andrea L. Bohórquez-Medina Carrera de Innovación y Gestión en Gastronomía, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.
  • Sofía L. Bohórquez-Medina Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru. https://orcid.org/0000-0002-5547-6677
  • Sandra Zubieta Carrera de Administración Hotelera, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru.

DOI:

https://doi.org/10.12873/

Keywords:

Functional Foods, Consumer acceptability, Health benefits, Peruvian cocoa, Flavonoids

Abstract

Introduction: Dark chocolate is considered a functional food due to its high content of bioactive compounds such as polyphenols, flavonoids, and methylxanthines. These components are associated with cardiovascular health benefits and antioxidant protection. However, consumer acceptance of dark chocolate can vary depending on its cocoa content, which influences both sensory characteristics and health potential. Objective: To evaluate the sensory acceptability of Peruvian dark chocolate formulations with different cocoa percentages (40 %, 60 %, and 72 %) and explore the relationship between cocoa content and consumer preferences. Methodology: Three dark chocolate samples with varying cocoa solid content (40 %, 60 %, and 72 %) were evaluated by 66 untrained young adult consumers (aged 18–40 years). Sensory attributes including color, aroma, flavor, texture, and overall acceptability were assessed using a 9-point hedonic scale. Data were analyzed using the Kruskal–Wallis test and Mann–Whitney U post hoc comparisons (p < 0.05). Results: Significant differences were found in flavor (p = 0.041) and overall acceptability (p = 0.017), with the 40 % cocoa chocolate rated most favorably. No significant differences were observed in color, aroma, or texture. Lower cocoa content was associated with higher consumer preference, likely due to reduced bitterness and astringency. Conclusions: Despite the greater health benefits of high-percentage dark chocolate, intense sensory attributes may hinder consumer acceptability. Balancing cocoa content is essential to ensure both nutritional functionality and consumer satisfaction.

Author Biographies

  • Andrea L. Bohórquez-Medina, Carrera de Innovación y Gestión en Gastronomía, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.

    PhD in Nutrition of the Post Graduate School of the Universidad San Ignacio de Loyola , Master in Management and Teaching in Nutrition and Food of the Post Graduated School of the Universidad Peruana de Ciencias Aplicadas, Bachelor's degree in in Nutrition and Dietetics of the Universidad Peruana de Ciencias Aplicadas. Private Consulting, Individual and corporate Nutritional Consultan C.N.P 4903. University Professor in the career of Nutrition and Dietetics, and of the Doctoral and Master in Nutrition programs of the USIL Graduate School. Updates (courses) :Evidence-based optimal nutrition: the quest of proof (cpeu) of Harvard University, Diabetes a global challenge course of University of Copenhagen, Applying Functional Medicine for Clinical Practice of The Institute for Functional Medicine, Stanford Introduction to Food and Health of The Stanford University, Health Concepts in Chinese Medicine of The Hong Kong University of Science and Technology. Renacyt researcher by Concytec (Peru).

  • Sofía L. Bohórquez-Medina, Carrera de Arte Culinario, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru. 3 Grupo de Investigación en Gastronomía y Arte Culinario (GIGAC), Universidad San Ignacio de Loyola, Lima, Peru.

    Member of the Research Group of Gastronomy and Culinary Art (GIGAC) of the Faculty of Hospitality, Tourism and Gastronomy of the San Ignacio de Loyola University, PhD in Nutrition and Food of the Post Graduate School of the Universidad San Ignacio de Loyola, Master in Business Management in Nutrition of the Post Graduate School of the Universidad San Ignacio de Loyola , Bachelor's degree in Gastronomy and Restaurant Management of the Universidad San Ignacio de Loyola. Diploma in Research and Thesis, Diploma in Food and Nutrition, Diploma in Business Management in Food and Nutrition, Diploma in Nutrition in Health and Disease, Diploma in Biochemistry and Physiology of Food and Nutrition. Haute Pastry and Bakery Chef graduated from the Chef’s School of the Universidad San Ignacio de Loyola, Specialized in Haute Pastry and French cuisine in the Institut Paul Bocuse, School of Hospitality Management Food Service and Culinary Arts in France. Haute cuisine Chef’s degree from the Institute of Private Technological Higher Education Expro. Member of the advisory board of Nutrition and Food Doctor’s degree program of the Universidad San Ignacio de Loyola. Advanced English, fluent French, Portuguese and Italian. Renacyt researcher by Concytec (Peru).

  • Sandra Zubieta, Carrera de Administración Hotelera, Facultad de Administración Hotelera, Turismo y Gastronomía, Universidad San Ignacio de Loyola, Lima, Peru.

    Sandra Zubieta is a doctoral candidate in Business Administration at San Ignacio University (USA) and currently serves as Dean of the School of Hospitality Management, Tourism and Gastronomy at Universidad San Ignacio de Loyola (USIL) in Peru. With over 22 years of experience in the hospitality and education sectors, she holds a Master’s degree in Hotel Business Management from Universidad a Distancia de Madrid (UDIMA), an MBA from USIL, and a Bachelor’s degree in Hotel Management from Universidad Autónoma de Guadalajara (Mexico).

    She has worked in prestigious international hotel chains such as Sheraton, Westin, and Holiday Inn, with a specialization in customer service and revenue management. She holds international certifications such as Certified Hospitality Educator (CHE) and Certification in Hotel Industry Analytics (CHIA). In addition, she has completed advanced training in artificial intelligence, strategic management, educational creativity, and digital technologies in education.

    Sandra has led international accreditation and certification processes with organizations such as the American Culinary Federation (ACF), UN Tourism’s TedQual, and the Accreditation Commission for Programs in Hospitality Administration (ACPHA), contributing to the academic quality and global positioning of university programs. In 2022, she was recognized as a Renacyt researcher by Concytec (Peru).

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2025-09-09

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Vol. 45 No. 3 (2025): Nutr Clín Diet Hosp. preliminar/preliminary

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[1]
2025. Sensory attributes and potential health benefits: an untrained consumer panel’s evaluation of peruvian dark chocolate  at varying cocoa levels (40%, 60%, 72%). Nutrición Clínica y Dietética Hospitalaria. 45, 3 (Sep. 2025). DOI:https://doi.org/10.12873/.

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