Sensory profile of genotypes of cocoa (Theobroma cacao L.) in the parish of Valle Hermoso-Ecuador

The research was focused on the analysis of the sensory profile of different genotypes of fine-flavor cocoa of the parish of “Valle Hermoso” in the province of Santo Domingo de los Tsáchilas. A completely randomized design with three replications was used. Fermented and dried beans were toasted and...

• 1. autor: Vallejo Torres, Christian Amable (author)
• Kolejni autorzy: Loayza Flores, Gabriela Lisseth (author), Morales Rodríguez, Wiston (author), Vera Chang, Jaime (author)
• Format: article
• Język: spa
• Wydane: 2018
• Hasła przedmiotowe: Catación; caracterización; organolépticas; sensorial; Tasting; characterization; organoleptic
• Dostęp online: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/160