Food Science and Technology (Campinas) | |
Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico | |
Alfredo Vázquez-ovando1  Lisbeth Chacón-martínez1  David Betancur-ancona1  Héctor Escalona-buendía1  Miguel Salvador-figueroa1  | |
关键词: quantitative descriptive analysis; Criollo cocoa; chocolate odor; spicy odor; | |
DOI : 10.1590/1678-457X.6552 | |
来源: SciELO | |
【 摘 要 】
The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and astringent taste (G2 and G4). Based on this scores, the samples were listed in descending order by their sensory quality as G7> G5> G6> G3> G1> G4> G2.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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RO202005130081393ZK.pdf | 856KB | download |