Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models
The promotion of commercial crops of cocoa has increased the use of sowing models, favoring the genetic organization, standardization of the fermentation process and optimizing the quality, obeying the needs of the market and consumer. Taking this into account, the physical and sensory evaluation of...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2019
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890 |
| _version_ | 1801706489244549120 |
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| author | Moreno-Martínez, Edith Gavanzo-Cárdenas, Óscar Mauricio Rangel-Silva, Fabian Alberto |
| author_facet | Moreno-Martínez, Edith Gavanzo-Cárdenas, Óscar Mauricio Rangel-Silva, Fabian Alberto |
| author_sort | Moreno-Martínez, Edith |
| collection | OJS |
| description | The promotion of commercial crops of cocoa has increased the use of sowing models, favoring the genetic organization, standardization of the fermentation process and optimizing the quality, obeying the needs of the market and consumer. Taking this into account, the physical and sensory evaluation of four sowing models was carried out in two municipalities: Arauquita (Arauca) and San Vicente de Chucurí (Santander). The models evaluated were the following: Model 1 (M1), self-compatible: FSV41, FTA2, FEAR5; Model 2 (M2), grain size: FSA12, FSA13, FLE3, FLE2; Model 3 (M3), monilia tolerance: CCN51, FEC2, CAU39; Monoclonal Model 4 (M4): CCN51. The physical and sensorial evaluation was carried out by the tasting panel, where also were analyzed: humidity (%), grain index (IG), fermentation (%), and for the cocoa liquor the description of the sensory characteristics of basic flavors was made: cocoa, acidity, bitterness, astringency; specific: fresh fruit, dried fruit, floral, walnut, sweet and others. The non-parametric Wilcoxon test was performed to determine if there were significant differences between each of the variables of the evaluated models. Additionally, a Principal Components Analysis (PCA) was performed to assess the relationship between the evaluated variables and the characteristics of the models. According to the results, the highest grain index was given to M1. In a sensory meaning, the M1 was characterized by having high values in cocoa flavor, fresh fruit, dried fruit, walnut and sweet. The M4 was highlighted by high intensities of acidity, bitterness and astringency sensation. The physical and sensory quality of the sowing models in the two localities did not present significant differences. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-9890 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2019 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-98902022-06-16T15:15:47Z Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models Evaluación de las características físicas y sensoriales de licor de cacao asociadas a modelos de siembra Moreno-Martínez, Edith Gavanzo-Cárdenas, Óscar Mauricio Rangel-Silva, Fabian Alberto cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico cacao evaluación comparativa fermentación selección de las plantas The promotion of commercial crops of cocoa has increased the use of sowing models, favoring the genetic organization, standardization of the fermentation process and optimizing the quality, obeying the needs of the market and consumer. Taking this into account, the physical and sensory evaluation of four sowing models was carried out in two municipalities: Arauquita (Arauca) and San Vicente de Chucurí (Santander). The models evaluated were the following: Model 1 (M1), self-compatible: FSV41, FTA2, FEAR5; Model 2 (M2), grain size: FSA12, FSA13, FLE3, FLE2; Model 3 (M3), monilia tolerance: CCN51, FEC2, CAU39; Monoclonal Model 4 (M4): CCN51. The physical and sensorial evaluation was carried out by the tasting panel, where also were analyzed: humidity (%), grain index (IG), fermentation (%), and for the cocoa liquor the description of the sensory characteristics of basic flavors was made: cocoa, acidity, bitterness, astringency; specific: fresh fruit, dried fruit, floral, walnut, sweet and others. The non-parametric Wilcoxon test was performed to determine if there were significant differences between each of the variables of the evaluated models. Additionally, a Principal Components Analysis (PCA) was performed to assess the relationship between the evaluated variables and the characteristics of the models. According to the results, the highest grain index was given to M1. In a sensory meaning, the M1 was characterized by having high values in cocoa flavor, fresh fruit, dried fruit, walnut and sweet. The M4 was highlighted by high intensities of acidity, bitterness and astringency sensation. The physical and sensory quality of the sowing models in the two localities did not present significant differences. El fomento de cultivos comerciales de cacao ha conllevado el aumento del uso de modelos de siembra, ha favorecido la organización genética y la estandarización del proceso de fermentación, y ha optimizado la calidad, según las necesidades del mercado y del consumidor. Teniendo en cuenta esto, se realizó la evaluación física y sensorial de cuatro modelos de siembra en dos municipios: Arauquita, del departamento de Arauca, y San Vicente de Chucurí, del departamento de Santander. Los modelos evaluados fueron los siguientes: Modelo 1 (M1), autocompatibles: FSV41, FTA2, FEAR5; Modelo 2 (M2), tamaño de grano: FSA12, FSA13, FLE3, FLE2; Modelo 3 (M3) tolerancia monilia: CCN51, FEC2, CAU39; Modelo 4 (M4) monoclonal: CCN51. La evaluación física y sensorial se llevó a cabo por el panel de catación, donde se analizaron: humedad (%), índice de grano (I.G), fermentación (%); y para el licor de cacao se describieron las características sensoriales de sabores básicos: cacao, acidez, amargor, astringencia; específicos: fruta fresca, fruta seca, floral, nuez, dulce y otros. Se hizo la prueba no paramétrica de Wilcoxon, para determinar si existían diferencias significativas entre cada una de las variables de los modelos evaluados. Adicionalmente se hizo un análisis de componentes principales (ACP) para evaluar la relación entre las variables evaluadas y las características de los modelos. Según los resultados, el índice de grano más alto fue dado al M1. Sensorialmente, el M1 se caracterizó por tener altos valores en sabor cacao, fruta fresca, fruta seca, nuez y dulce. El M4 se destacó por altas intensidades de acidez, amargor y sensación de astringencia. La calidad física y sensorial de los modelos de siembra en las dos localidades no presentó diferencias significativas. Universidad Pedagógica y Tecnológica de Colombia 2019-06-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion research investigación application/pdf application/xml https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890 10.19053/01228420.v16.n3.2019.9890 Ciencia y Agricultura; Vol. 16 No. 3 (2019); 75-90 Ciencia y Agricultura; Vol. 16 Núm. 3 (2019); 75-90 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890/8221 https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890/8313 N.A. N.A. |
| spellingShingle | cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico cacao evaluación comparativa fermentación selección de las plantas Moreno-Martínez, Edith Gavanzo-Cárdenas, Óscar Mauricio Rangel-Silva, Fabian Alberto Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models |
| title | Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models |
| title_alt | Evaluación de las características físicas y sensoriales de licor de cacao asociadas a modelos de siembra |
| title_full | Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models |
| title_fullStr | Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models |
| title_full_unstemmed | Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models |
| title_short | Evaluation of the Physical and Sensory Characteristics of Cocoa Liquor Associated with Sowing Models |
| title_sort | evaluation of the physical and sensory characteristics of cocoa liquor associated with sowing models |
| topic | cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico cacao evaluación comparativa fermentación selección de las plantas |
| topic_facet | cacao comparative evaluation fermentation plant breeding statistical analysis análisis estadístico cacao evaluación comparativa fermentación selección de las plantas |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/9890 |
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