Tchakpalo is a fermented West African beverage with specific microbial and physicochemical features, with high variability, influencing its quality and consumer acceptance of this beverage. This study investigates sensory preferences to guide improvements and standardization in Tchakpalo production. Ten Tchakpalo samples from various producers were analyzed for physicochemical parameters (pH, alcohol content, and Brix); microbial composition (yeasts, lactic acid bacteria LAB, and coliforms); and the presence of pathogens such as Salmonella spp. and E. coli . Sensory analysis was performed with 30 panelists using a 5‐point scale to assess aroma, flavor, appearance, and texture attributes. Statistical analyses explored the relationships between microbial content, physicochemical traits, and sensory scores. Results indicated a high diversity among samples. Physicochemical ranges included pH (3.27–4.07), alcohol content (2.50%–5.10%), and Brix (6.53–9.50). No pathogens were detected. Yeast and LAB predominated, with counts of 6.84–9.29 log CFU/mL and 6.30 to 9.04 log CFU/mL, respectively. The diversity of yeasts ranged from 0.90 to 1.40, while LAB diversity ranged from 0.88 to 1.40. Samples 8 and 9 exhibited the highest overall diversity (1.38). Sensory analysis identified Tchakpalo sample 7 as the most preferred, scoring highest in flavor (4.6) and overall acceptability. Flavor positively correlated with LAB diversity ( r = 0.489, p = 0.006), while pH negatively impacted acceptability ( r = −0.373, p < 0.05). Specific microbes, such as Lactobacillus fermentum , enhanced aroma and flavor, while Saccharomyces cerevisiae correlated positively with Brix and alcohol content. These findings highlight the critical role of microbial diversity and physicochemical properties in shaping Tchakpalo ’s sensory quality. By understanding these factors, producers can optimize fermentation processes to achieve consistent, high‐quality products that meet consumer preferences. This study provides practical insights for improving Tchakpalo production, ensuring better quality and broader acceptance of this traditional beverage.
Gambogou et al. (Thu,) studied this question.