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Chapter 1 (Final)

This chapter introduces the study of using cocoa beans as the main ingredient in a chocolate perfume. Traditionally, perfumes were made solely from natural ingredients like plants. Now, modern perfumes use synthetic ingredients. The researchers want to test if cocoa beans, which have benefits like antioxidants, can be used effectively as the primary component in a chocolate-scented perfume. The study aims to create an affordable natural perfume and support local cocoa farmers. It will examine factors like odor, duration, irritation level, and attraction for young people.

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238 views5 pages

Chapter 1 (Final)

This chapter introduces the study of using cocoa beans as the main ingredient in a chocolate perfume. Traditionally, perfumes were made solely from natural ingredients like plants. Now, modern perfumes use synthetic ingredients. The researchers want to test if cocoa beans, which have benefits like antioxidants, can be used effectively as the primary component in a chocolate-scented perfume. The study aims to create an affordable natural perfume and support local cocoa farmers. It will examine factors like odor, duration, irritation level, and attraction for young people.

Uploaded by

Ryle Aquino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CHAPTER I

Introduction

This chapter discusses the background, benefits and study of cocoa bean as

the main ingredient in chocolate perfume.

Background of the Study

Before synthetic fragrances were developed, perfume was created solely

with essential oils and other aromatics that were distilled from nature. Modern

perfumes that you'd buy at the department store fragrance counter are created

with a complex blend of petroleum derived aromatic hydrocarbons and some

isolated essential oils and constituents. These mixtures are diluted in a base of

volatile refined alcohol at decreasing strengths to create either a perfume

extract, perfume, or cologne. The most ancient perfumes on the other hand

were created solely from nature-derived resins, oils and botanicals. Rather than

alcohol, the carrier for the scent was often an oil, fat or wax.

(auracacia.com/community/article/what-is-perfume)

The researchers decided to make a perfume with cocoa bean extracts

because they want to test the effectiveness of their research that cocoa bean is

feasible to be used as the main ingredient in making a chocolate perfume.


Cocoa beans are the seeds of cacao plant that are extracted from its fruit

called “pods”. When the seeds are removed from pods, they are very moist. So,

they need to be roasted to make them dry for making cocoa powder. The taste

of the cocoa powder is not as sweet as you may have thought. Instead, it is very

bitter and very difficult to eat directly. The chocolates we eat contains a small

amount of cocoa powder mixed with other ingredients i.e. milk, sugar, and

cream. (http://science4fun.info/cocoa-beans/)

Cocoa beans have lots of benefits including antioxidant effects because it

contains flavonoids and phenolic phytochemicals that are good in protecting

your body cells from free radicals. Studies suggests that, antioxidants present

in cocoa beans increase the antioxidant capability in our blood and reduces

platelet reactivity, which results in a healthy heart. It also enhances the mood

and cognitive performance wherein it contains Epicatechin which is a

substance in cocoa that enhances the cognition and preserves it in aging.

These are some of the benefits of cocoa beans that are believed to be present in

the product.

Inventing a cheap perfume that has a chocolate aroma that comes from

an abundant product in the country and doesn’t have a negative effect towards

the environment and to the health of everyone is something that is of great

help.
Statement of the Problem

This study is entitled feasibility of cocoa beans as the main ingredient of

chocolate perfume. It is made to answer the following questions.

1. Is cocoa beans accepted as the main ingredient of chocolate perfume?

a. Odor

b. Duration

c. Degree of Stain

d. Degree of Irritability

2. Is attractive enough to young people?

a. Degree of Attraction

1. Fragrance

2. Longevity

b. Degree of Expenses

Hypothesis

1. Cocoa beans are not accepted as the main ingredient for chocolate

perfume as of its

a. Odor

b. Duration

c. Degree of Stain

d. Degree of Irritability
2. Cocoa Chocolate Perfume is not attractive enough to young people

a. Degree of Attraction

1. Fragrance

2. Longevity

b. Degree of Expenses

Significance of the Study

The rationale of this study is to create a unique perfume out of cocoa

beans. And on the other side, the study aims to come up with a product that

has a distinct aroma without costing so much. Hence, it will benefit the

environment since it will not use much harmful chemicals and it has a natural

component. It will also benefit the economy of the Philippines as it can expand

the market for Filipinos who plant cacao trees because it can enhance their

rural economic development. This can also serve as an avenue for the

entrepreneurs to expand their market when they introduce this new worth the

price product. This is also beneficial to the average members of the society who

seeks for a good quality perfume that is affordable. Perfumes are being used by

almost everyone in the society in their everyday lives; however, not everyone is

aware of the negative effects of some of the perfumes that they use. This

investigatory project also promotes awareness for everyone in the society about

the effects of perfumes. This is also beneficial to the researchers because this

research can enhance their skills, strategies and knowledge in making a


perfume. This is also beneficial to the future researchers as it can serve as

guidance for them to gather information and it can also serve as their building

block to have a wider scope for their future studies.

Scope and Delimitation of the Study

This is study was conducted to find out the feasibility of cocoa beans as

the main ingredient of chocolate perfume as perceived by the researchers of

Sacred Heart School of Central East, Bauang, La Union for the Academic Year

2019-2020. The aspects looked into were the feasibility of cocoa beans as the

main ingredient, benefits of cocoa chocolate perfume, cost of the product and

the problems and proposed solutions of the product.

Definition of Terms

• Cocoa Beans- It is the dried and fully fermented seed of Theobroma cacao,

from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the

fat) can be extracted.

• Feasibility- It is the state or degree of being easily or conveniently done.

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