Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia
Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemic...
- Autores:
-
Machado Cuellar, Leidy
Ordoñez Espinosa, Claudia Mercedes
Angel Sanchez, Katherine
Guaca Cruz, Lised
Suárez Salazar, Juan Carlos
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/68137
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/68137
http://bdigital.unal.edu.co/69170/
- Palabra clave:
- 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Análisis bromatológico
metabolitos secundarios
polifenoles
compuestos de fracción volátil
análisis sensorial
atributos sensoriales
bromatological analysis
secondary metabolites
polyphenols
volatile fraction compounds
sensory analysis
sensory attributes
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
| Summary: | Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable, unpleasant and contaminated) according to a tasting panel. In general, bromatological characteristics of cocoa samples showed acceptable levels, presence of special volatile compounds (linalool and linalool oxide) that affected sensory attributes (floral). Likewise, levels of caffeine and theobromine had adequate levels that resulted in bitter taste. A relationship was found between volatile fraction compounds and bromatological analysis variables, secondary metabolites and total polyphenols that affected the quality of the product. |
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