Flavour

Accreditation

The Cocoa Research Centre flavour section is seeking to organise its physical, chemical and organoleptic analyses into a formal accreditation scheme within the coming months.

Testing

Currently the flavour section is responsible for organoleptic profiling of the ICG,T collection (on-going).

The section is also a partner in several projects seeking to understand the flavour attributes and processing potential of specific clones within the collection.

Ground cocoa beans. Image copyright Cocoa Research Centre

More on the International Cocoa Genebank, Trinidad