Physical and Organoleptic Evaluation of 12 Cocoa Clones (Theobroma Cacao L.) of National Type, in Cocoa Liquor—a Study from Ecuador

The main objective of the research was physical and sensory characterization of twelve cocoa clones (Theobroma cacao L.), the organoleptic evaluation was performed (INIAP-Pichilingue). DCA was applied with four repetitions. For the physiological variables of the cob the longest length was of the treatments s L12H08, L17H30, L40H49 with (17.19, 16.23 and, 15.79) with the CCN-51 (Control 2) with 21.14 cm. The lowest bean shell percentages were observed for L12H08 and L46H67 with 10.97 and 10.05%, as well as the cotyledon percentage (89.03 and 89.95%). The fermented almonds were of the treatments L40H49 with 94.00, CCN 51 with 91.67, and the L46H71 with 88.00% INEN 176, A.S.S.P.S, La sensory evaluation of acceptability cocoa flavor L15H31, L17H30, L46H67, L46H75, EET-103 and for the floral profile with fruit the treatments L12H27, L40H49, considered as highly acceptable, stand out.