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

Detalhes bibliográficos
Autor(a) principal: Vázquez-Ovando,Alfredo
Data de Publicação: 2015
Outros Autores: Chacón-Martínez,Lisbeth, Betancur-Ancona,David, Escalona-Buendía,Héctor, Salvador-Figueroa,Miguel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285
Resumo: 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.
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spelling Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexicoquantitative descriptive analysisCriollo cocoachocolate odorspicy odorThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285Food Science and Technology v.35 n.2 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6552info:eu-repo/semantics/openAccessVázquez-Ovando,AlfredoChacón-Martínez,LisbethBetancur-Ancona,DavidEscalona-Buendía,HéctorSalvador-Figueroa,Migueleng2015-07-23T00:00:00Zoai:scielo:S0101-20612015000200285Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-07-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
title Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
spellingShingle Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
Vázquez-Ovando,Alfredo
quantitative descriptive analysis
Criollo cocoa
chocolate odor
spicy odor
title_short Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
title_full Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
title_fullStr Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
title_full_unstemmed Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
title_sort Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
author Vázquez-Ovando,Alfredo
author_facet Vázquez-Ovando,Alfredo
Chacón-Martínez,Lisbeth
Betancur-Ancona,David
Escalona-Buendía,Héctor
Salvador-Figueroa,Miguel
author_role author
author2 Chacón-Martínez,Lisbeth
Betancur-Ancona,David
Escalona-Buendía,Héctor
Salvador-Figueroa,Miguel
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Vázquez-Ovando,Alfredo
Chacón-Martínez,Lisbeth
Betancur-Ancona,David
Escalona-Buendía,Héctor
Salvador-Figueroa,Miguel
dc.subject.por.fl_str_mv quantitative descriptive analysis
Criollo cocoa
chocolate odor
spicy odor
topic quantitative descriptive analysis
Criollo cocoa
chocolate odor
spicy odor
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200285
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6552
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.35 n.2 2015
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
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