Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics
The sensory profile of 16 cacao cultivars with different origins from the producing areas of the departments of Arauca, Huila and Santander in Colombia was evaluated. This study used the Laboratorio de Calidad Integral de Cacao of the Instituto Nacional de Investigaciones Agropecuarias (INIAP) at th...
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| Format: | Online |
| Language: | eng |
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Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC
2023
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/15876 |
| _version_ | 1801706309158961152 |
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| author | Martínez-Guerrero, Nubia Consuelo Ligarreto-Moreno, Gustavo Adolfo |
| author_facet | Martínez-Guerrero, Nubia Consuelo Ligarreto-Moreno, Gustavo Adolfo |
| author_sort | Martínez-Guerrero, Nubia Consuelo |
| collection | OJS |
| description | The sensory profile of 16 cacao cultivars with different origins from the producing areas of the departments of Arauca, Huila and Santander in Colombia was evaluated. This study used the Laboratorio de Calidad Integral de Cacao of the Instituto Nacional de Investigaciones Agropecuarias (INIAP) at the Estación Experimental Tropical Pichilingue (Quevedo-Ecuador), with a panel of four evaluators who analyzed the typical flavor attributes of cacao liquor, such as: cocoa, acid, bitter, astringent, fruity, floral, nutty, sweet and green/raw. The mean values of the scores assigned by the evaluators showed that the sensory profile varied considerably between genotypes and locations. Some genotypes had more complex flavor profiles than the control, CCN 51. The introduced genotypes EET 8, ICS 1, ICS 39 and ICS 60 had a low intensity in the evaluated attributes, while most of the selected regional materials had greater intensity in the fruity, cocoa and nutty notes, especially FLE 3, FSV 41, FEC 2 and FEAR 5. The sensory profiles demonstrated the potential of Colombian cacao with its fine aroma. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-15876 |
| institution | Revista Colombiana de Ciencias Hortícolas |
| language | eng |
| publishDate | 2023 |
| publisher | Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-158762024-02-13T19:41:14Z Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics Análisis sensorial del licor de cacao (Theobroma cacao L.) en cultivares de diferentes orígenes cultivados en el trópico colombiano Martínez-Guerrero, Nubia Consuelo Ligarreto-Moreno, Gustavo Adolfo Calidad Perfil sensorial Sabores Aromas Cacao Quality Sensory profile Flavors Aromas Cacao The sensory profile of 16 cacao cultivars with different origins from the producing areas of the departments of Arauca, Huila and Santander in Colombia was evaluated. This study used the Laboratorio de Calidad Integral de Cacao of the Instituto Nacional de Investigaciones Agropecuarias (INIAP) at the Estación Experimental Tropical Pichilingue (Quevedo-Ecuador), with a panel of four evaluators who analyzed the typical flavor attributes of cacao liquor, such as: cocoa, acid, bitter, astringent, fruity, floral, nutty, sweet and green/raw. The mean values of the scores assigned by the evaluators showed that the sensory profile varied considerably between genotypes and locations. Some genotypes had more complex flavor profiles than the control, CCN 51. The introduced genotypes EET 8, ICS 1, ICS 39 and ICS 60 had a low intensity in the evaluated attributes, while most of the selected regional materials had greater intensity in the fruity, cocoa and nutty notes, especially FLE 3, FSV 41, FEC 2 and FEAR 5. The sensory profiles demonstrated the potential of Colombian cacao with its fine aroma. Se evaluó el perfil sensorial de 16 cultivares de cacao de diferentes orígenes de las zonas productoras de los departamentos de Arauca, Huila y Santander en Colombia. Este estudio utilizó el Laboratorio de Calidad Integral de Cacao del Instituto Nacional de Investigaciones Agropecuarias (INIAP) en la Estación Experimental Tropical Pichilingue (Quevedo-Ecuador), con un panel de cuatro evaluadores que analizaron los atributos de sabor típicos del licor de cacao como: cacao, ácido, amargo, astringente, frutal, floral, nuez, dulce y verde/crudo. Los valores medios de las calificaciones asignadas por los evaluadores mostraron que el perfil sensorial varió considerablemente entre genotipos y localidades en estudio. Algunos genotipos presentaron perfiles de sabor más complejos que el control, CCN 51. Los genotipos introducidos EET 8, ICS 1, ICS 39 e ICS 60, presentaron baja intensidad en los atributos evaluados, mientras que la mayoría de los materiales regionales seleccionados presentaron mayor intensidad de notas frutales, cacao y nuez, especialmente FLE 3, FSV 41, FEC 2 y FEAR 5. Los perfiles sensoriales demostraron el potencial del cacao colombiano con su fino aroma. Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2023-05-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Text Texto application/pdf https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/15876 10.17584/rcch.2023v17i2.15876 Revista Colombiana de Ciencias Hortícolas; Vol. 17 No. 2 (2023); e15876 Revista Colombiana de Ciencias Hortícolas; Vol. 17 Núm. 2 (2023); e15876 Revista Colombiana de Ciencias Hortícolas; Vol. 17 No 2 (2023); e15876 Revista Colombiana de Ciencias Hortícolas; V. 17 N. 2 (2023); e15876 Revista Colombiana de Ciencias Hortícolas; v. 17 n. 2 (2023); e15876 2422-3719 2011-2173 eng https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/15876/13346 Colombia Colombia Copyright (c) 2023 Revista Colombiana de Ciencias Hortícolas http://creativecommons.org/licenses/by-nc-sa/4.0 |
| spellingShingle | Calidad Perfil sensorial Sabores Aromas Cacao Quality Sensory profile Flavors Aromas Cacao Martínez-Guerrero, Nubia Consuelo Ligarreto-Moreno, Gustavo Adolfo Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics |
| title | Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics |
| title_alt | Análisis sensorial del licor de cacao (Theobroma cacao L.) en cultivares de diferentes orígenes cultivados en el trópico colombiano |
| title_full | Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics |
| title_fullStr | Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics |
| title_full_unstemmed | Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics |
| title_short | Sensory analysis of cacao liquor (Theobroma cacao L.) in cultivars with different origins grown in the Colombian tropics |
| title_sort | sensory analysis of cacao liquor theobroma cacao l in cultivars with different origins grown in the colombian tropics |
| topic | Calidad Perfil sensorial Sabores Aromas Cacao Quality Sensory profile Flavors Aromas Cacao |
| topic_facet | Calidad Perfil sensorial Sabores Aromas Cacao Quality Sensory profile Flavors Aromas Cacao |
| url | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/15876 |
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