Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
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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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 |
format |
article |
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 |
_version_ |
1752126319507800064 |