Características sensoriales de granos y licor de cacao por un panel de jueces en entrenamiento

Romero, José Manuel Vera; Pabón, Yuli Tatiana Mantilla

doi:10.23850/23899573.3232

Cited by 1 publication

(2 citation statements)

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“…The sensory evaluation revealed that, in all sites and days of fermentation, cocoa notes obtained intensity scores higher than 6, however, our results contrast with those reported by Calvo et al [16] who found values below 5 in cocoa samples from three different regions in Colombia. Also, Romero and Pabón [75] mentions that beans with high cocoa flavor intensity indicate a successful processing (fermentation and drying), although the main attributes are mostly influenced by genotype [76]. In fermentation and drying, pyrazine contents increase because they are compounds of thermal origin and increase with increasing temperature [77], some studies mention that pyrazines are related to cocoa flavor [8].…”

Section: Discussionmentioning

confidence: 99%

“…and Pabón [75] mentions that beans with high cocoa flavor intensity indicate a successful processing (fermentation and drying), although the main attributes are mostly influenced by genotype [76]. In fermentation and drying, pyrazine contents increase because they are compounds of thermal origin and increase with increasing temperature [77], some studies mention that pyrazines are related to cocoa flavor [8].…”

Section: Sensory Profilementioning

confidence: 99%

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Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon

Ramírez González,

Gutiérrez García,

Polanía-Hincapié

et al. 2024

Preprint

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Cocoa (Theobroma cacaoL.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa processing plants (sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), DPPH and FRAP contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg Catechin/g cocoa) with respect to CMI (215.6 mg Catechin/g cocoa) and ASA (185.7 mg Catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 𝜇mol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg AA/g cocoa among the sites.

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Section: Discussionmentioning

confidence: 99%

Section: Sensory Profilementioning

confidence: 99%