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...
保存先:
| 第一著者: | |
|---|---|
| その他の著者: | , , |
| フォーマット: | article |
| 言語: | spa |
| 出版事項: |
2018
|
| オンライン･アクセス: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/160 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
タグ追加 | 要約: | 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 liquor was extracted to evaluate through tasting panels the following variables: basic flavors, specific, and acquired. Organoleptic variables data was subjected to the Kruskal Wallis technique at 5% of error probability, a cluster (dendrogram) and a principal component analysis (PCA) were carried out. The sensorial analysis was performed by a tasting panel of the State Technical University of Quevedo (UTEQ) and the National Institute of Agricultural Research (INIAP), liquors were rated on a scale from 0 to 10 points, with zero representing no taste and ten the maximum intensity. The final results determined that treatments with sensorial characteristics “Arriba” in their specific flavors were: UTE-VH-5241 showed the highest intensity for floral, fruity and beans flavor; while UTE-VH-6405 and |
|---|