Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

Food Science and Technology (Campinas)

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   
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