INFLUENCE OF ORGANIC-ACIDS ON FLAVOR PERCEPTION OF MALAYSIAN AND GHANAIAN COCOA-BEANS

As the concentrations of oxalic, lactic and acetic acids were increase d, the intensity scores for acidic flavour and overall preference decr eased. samples from Ghanaian and Malaysian beans showed significant de creases (p<0.05) in both flavour scores at 1.0% lactic acid, and 1.04% oxalic acid, respectively. Samples from Malaysian beans showed signif icant decrease (p<0.05) in acidic and overall flavour preference at 1. 15% and 0.85% acetic acid, respectively. Overall, oxalic acid was more preferred (p<0.05) in Malaysian beans, in contrast to lactic acid in the Ghanaian beans, while acetic acid did not show any significant dif ference (p<0.05).