Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions
Main Author: | |
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Publication Date: | 2021 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600576 |
Summary: | Abstract Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes. |
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Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regionscocoachocolateMFAproximate analysissensory analysisAbstract Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600576Food Science and Technology v.41 suppl.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08020info:eu-repo/semantics/openAccessMEJÍA,AndreaMEZA,GilderESPICHÁN,FabioMOGROVEJO,JulioROJAS,Rosarioeng2021-12-06T00:00:00Zoai:scielo:S0101-20612021000600576Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
title |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
spellingShingle |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions MEJÍA,Andrea cocoa chocolate MFA proximate analysis sensory analysis |
title_short |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
title_full |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
title_fullStr |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
title_full_unstemmed |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
title_sort |
Chemical and sensory profiles of Peruvian native cocoas and chocolates from the Bagua and Quillabamba regions |
author |
MEJÍA,Andrea |
author_facet |
MEJÍA,Andrea MEZA,Gilder ESPICHÁN,Fabio MOGROVEJO,Julio ROJAS,Rosario |
author_role |
author |
author2 |
MEZA,Gilder ESPICHÁN,Fabio MOGROVEJO,Julio ROJAS,Rosario |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
MEJÍA,Andrea MEZA,Gilder ESPICHÁN,Fabio MOGROVEJO,Julio ROJAS,Rosario |
dc.subject.por.fl_str_mv |
cocoa chocolate MFA proximate analysis sensory analysis |
topic |
cocoa chocolate MFA proximate analysis sensory analysis |
description |
Abstract Peru is home to six of the main genetic clusters of cocoa (Theobroma cacao L.) and is an important exporter of fine-flavor cocoa varieties. Two varieties of Peruvian native cocoa, in high demand for the fine chocolate market, grow in the regions of Bagua (Amazonas) and Quillabamba (Cusco). The main chemical and organoleptic characteristics of these two varieties were determined. Cocoa pastes and chocolates made with cocoa from these regions were subjected to chemical proximate analysis and determination of fatty acid profile, theobromine, caffeine, total phenolics, total flavonoids, antioxidant activity, and main sensory attributes. A multiple factor analysis (MFA) was applied to the data. Samples from Quillabamba differ from those of Bagua mainly by having a higher fat and lower theobromine content. The main sensory attributes detected for Bagua samples that differ from, those of Quillabamba were fruity, acidic, astringent, and bitter notes. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600576 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600576 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.08020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.2 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126329379094528 |