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
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Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| title |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| spellingShingle |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia 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 |
| title_short |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| title_full |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| title_fullStr |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| title_full_unstemmed |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| title_sort |
Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia |
| dc.creator.fl_str_mv |
Machado Cuellar, Leidy Ordoñez Espinosa, Claudia Mercedes Angel Sanchez, Katherine Guaca Cruz, Lised Suárez Salazar, Juan Carlos |
| dc.contributor.author.spa.fl_str_mv |
Machado Cuellar, Leidy Ordoñez Espinosa, Claudia Mercedes Angel Sanchez, Katherine Guaca Cruz, Lised Suárez Salazar, Juan Carlos |
| dc.subject.ddc.spa.fl_str_mv |
55 Ciencias de la tierra / Earth sciences and geology 63 Agricultura y tecnologías relacionadas / Agriculture |
| topic |
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 |
| dc.subject.proposal.spa.fl_str_mv |
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 |
| description |
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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2018 |
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2018-01-01 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-03T05:57:28Z |
| dc.date.available.spa.fl_str_mv |
2019-07-03T05:57:28Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
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ISSN: 2323-0118 |
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https://repositorio.unal.edu.co/handle/unal/68137 |
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http://bdigital.unal.edu.co/69170/ |
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ISSN: 2323-0118 |
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https://repositorio.unal.edu.co/handle/unal/68137 http://bdigital.unal.edu.co/69170/ |
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spa |
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spa |
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https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/66572 |
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Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica Acta Agronómica |
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Machado Cuellar, Leidy and Ordoñez Espinosa, Claudia Mercedes and Angel Sanchez, Katherine and Guaca Cruz, Lised and Suárez Salazar, Juan Carlos (2018) Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia. Acta Agronómica, 67 (1). pp. 46-52. ISSN 2323-0118 |
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Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf |
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Universidad Nacional de Colombia - Sede Palmira |
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Universidad Nacional de Colombia |
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Machado Cuellar, Leidy10224f4a-dde2-4864-a7fd-90d28d0a2295300Ordoñez Espinosa, Claudia Mercedesbbc09a21-482d-4c19-a5a4-42cfb963932e300Angel Sanchez, Katherine4a684429-bcb0-449a-b272-3b0954267022300Guaca Cruz, Lisedb28c817c-66bd-4e8d-ac67-4f8df288d5fe300Suárez Salazar, Juan Carlosc8d2539b-f0c5-475c-8f49-719df10293b73002019-07-03T05:57:28Z2019-07-03T05:57:28Z2018-01-01ISSN: 2323-0118https://repositorio.unal.edu.co/handle/unal/68137http://bdigital.unal.edu.co/69170/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.El cacao es un alimento que posee atributos sensoriales y organolépticos que dependen de procesos de poscosecha como la fermentación. Este proceso además de afectar el perfil sensorial, incide sobre las reacciones químicas y por consiguiente, en la calidad del producto. Por lo anterior, el objetivo de este estudio es realizar una caracterización química y sensorial de muestras de cacao (Theobroma cacao L.) de diferentes fincas cacaoteras en el departamento del Huila, Colombia. Se realizó además un análisis bromatológico, se determinaron los metabolitos secundarios (cafeína y teobromina) y polifenoles totales, así como compuestos de la fracción volátil utilizando cromatografía de gases por microextracción en fase sólida en el modo headspace (HS-SPME); por último, se realizó una clasificación de las muestras (aceptable, desagradable y contaminada) resultado de un panel de catación. En general, se encontraron muestras de cacao con características bromatológicas en niveles aceptables, presencia de compuestos volátiles especiales (linalool y oxido de linalool) que incidieron en los atributos sensoriales (floral). Así mismo, niveles de cafeína y teobromina en un nivel adecuado que se tradujo en el sabor amargo. Se encontró una relación entre los compuestos de la fracción volátil y las variables del análisis bromatológico, metabolitos secundarios y polifenoles totales que incidieron en la calidad del producto.application/pdfspaUniversidad Nacional de Colombia - Sede Palmirahttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/66572Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaMachado Cuellar, Leidy and Ordoñez Espinosa, Claudia Mercedes and Angel Sanchez, Katherine and Guaca Cruz, Lised and Suárez Salazar, Juan Carlos (2018) Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia. Acta Agronómica, 67 (1). pp. 46-52. ISSN 2323-011855 Ciencias de la tierra / Earth sciences and geology63 Agricultura y tecnologías relacionadas / AgricultureAnálisis bromatológicometabolitos secundariospolifenolescompuestos de fracción volátilanálisis sensorialatributos sensorialesbromatological analysissecondary metabolitespolyphenolsvolatile fraction compoundssensory analysissensory attributesOrganoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, ColombiaArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL66572-364882-3-PB.pdfapplication/pdf3055947https://repositorio.unal.edu.co/bitstream/unal/68137/1/66572-364882-3-PB.pdfdc9368ef71f89122d635a46265918acaMD51THUMBNAIL66572-364882-3-PB.pdf.jpg66572-364882-3-PB.pdf.jpgGenerated Thumbnailimage/jpeg7664https://repositorio.unal.edu.co/bitstream/unal/68137/2/66572-364882-3-PB.pdf.jpg4eff9e91a1af561c403673ce61cbc018MD52unal/68137oai:repositorio.unal.edu.co:unal/681372023-06-02 23:03:37.555Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |