Cocoa (Theobroma cacao L.) has seeds that after processing become a valuable agricultural
commodity in the world, in Brazil, the state of Pará is the main producer, accounting for more
than 53% of national production. Although Pará is the largest producer, studies containing
data on the sensory quality of almonds are not found in the literature, adding value and
identity due to the characteristics of their origin. Thus, the aim of this study is to establish the
sensory profile of almonds (nibs) from the main cocoa producing regions in the State of Pará
(Lower Tocantins, Northeast, West, Southeast and Transamazônica). A questionnaire was
applied to producers for fermentation and drying practices, followed by physical,
physicochemical and bioactive compounds evaluation. The sensory profile was established
from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to
verify consumer preference for the chocolates produced. In the physical evaluation, the
samples showed an acceptable commercial standard, however, with room for improvement in
relation to seed fermentation. Among the physicochemical parameters (humidity, pH, acidity
and water activity), moisture is within the established by legislation, the samples showed
differences only in pH and acidity. The almonds from the Amazon mesoregions presented a
very similar sensorial profile, it was possible to observe some differences in certain
descriptors terms. It was verified that the post-harvest and/or processing parameters had no
influence on the quality attributes of the cocoa beans.
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