Sensorial qualities of Portuguesa's cocoa during fermentation for two different seasons and edaphoclimatic conditions

被引：0
|
作者：
Alvarado, Mary [1 ]
Portillo, Elvis [2 ]
Boulanger, Renaud [3 ]
Bastide, Philippe [4 ]
Villasmil, Rosa [5 ]
Macia, Isabel [1 ]
机构：
[1] Univ Nacl Expt Llanos Occidentales Ezequiel Zamor, Programa Ciencias Agro & Mar, Guanare, Venezuela
[2] Univ Zulia, Fac Agron, Dept Agron, Maracaibo, Venezuela
[3] UMR Qualisud, Ctr Invest Alimentos, Montpellier, France
[4] UR Sostenibilidad Sistemas Cult Plantes Perennes, Maracaibo, Venezuela
[5] Univ Zulia, Fac Agron, Lab Biotecnol, Maracaibo, Venezuela
来源：
REVISTA DE LA FACULTAD DE AGRONOMIA DE LA UNIVERSIDAD DEL ZULIA | 2020年 / 37卷
关键词：
cocoa liquor; flavor and aroma;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Venezuelan cocoa is known worldwide for its sensorial attributes that will depend on various factors, hence the objective was to assess the effect of the fermentation, harvest time and edaphoclimatic conditions on the sensorial properties of cocoa in the Portuguesa state. In order to achieve this, a panel of experts evaluated 42 cocoa liqueurs and the results were compared by means of an analysis of variance (ANOVA). The mean comparison test was confirmed using the Tukey test (HSD) and Minimum Significant Difference (MDS). in conclusion, there is a significant effect of the fermentation and harvest season in the Biscucuy cocoa characterized by higher notes of bitterness, acidity and astringency in the November-January season, while that of Chabasquen contains more bitterness and astringency in the may season.
引用
收藏
页码：201 / 207
页数：7
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