Sensory descriptors of cocoa beans from cultivated trees of
                    Soconusco, Chiapas, Mexico

Vázquez-Ovando, Alfredo; Chacón-Martínez, Lisbeth; Betancur-Ancona, David; Escalona-Buendía, Héctor; Salvador-Figueroa, Miguel

doi:10.1590/1678-457X.6552

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Research Paper • Food Sci. Technol (Campinas) 35 (2) • June 2015 • https://doi.org/10.1590/1678-457X.6552 linkcopy

Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and astringent taste (G2 and G4). Based on this scores, the samples were listed in descending order by their sensory quality as G7> G5> G6> G3> G1> G4> G2.

quantitative descriptive analysis; Criollo cocoa; chocolate odor; spicy odor

Group		G1	G2	G3	G4	G5	G6	G7
Parameter		TASG07 CAAM09 MAMG11 HUTG03 TURA01 MAMG13	TASG08 TASG13 TASG23 CAAM01 CAAM06 CAAM08 CAAM11	TASG09 TASG12 TASG15 TASG16 TASG17 TASG21 MAMG06 TCHR05	CAAM07 CAAM14 FHSA03 FHSA04 FHSA06 SUED01 TUCA02 HUJF04 MAMG14	FHSA05 SUED05 MAMG01 MAMG04 HUJF05 HUJF06	TASG10 SUED03 SUED06 MAMG02 MAMG05 MAMG08 MAMG10	MAMG03 HUTG04
Moisture (g.100g^–1)		4.46 ± 1.20	4.02 ± 0.90	3.39 ± 1.51	4.36 ± 1.61	5.30 ± 0.78	3.56 ± 1.54	3.00 ± 1.13
Ash (g.100g^–1 db)		4.69 ± 0.94	4.33 ± 1.59	4.45 ± 0.79	4.72 ± 1.06	4.42 ± 0.95	5.58 ± 0.78	5.84 ± 2.33
Fat (g.100g^–1 db)		45.89 ± 3.70	46.38 ± 8.52	48.32 ± 7.40	46.31 ± 4.31	51.50 ± 3.07	46.66 ± 4.81	40.12 ± 6.48
Protein (g.100g^-1 db)		13.48 ±1.25	12.63 ± 0.87	12.64 ± 1.48	13.85 ± 1.44	13.22 ± 1.19	12.72 ± 1.26	17.25 ± 1.82
Polyphenols (g GAE.100 g^–1 db)		2.63 ± 0.23	3.02 ± 0.45	4.16 ± 0.21	5.65 ± 0.58	3.35 ± 0.30	1.88 ± 0.46	0.96 ± 0.41
Fatty acids (% db of total fatty acid)	C14:0	0.10 ± 0.03	0.08 ± 0.03	0.19 ± 0.19	0.18 ± 0.25	0.21 ± 0.17	0.08 ± 0.02	0.09 ± 0.00
	C16:1	0.18 ± 0.04	0.14 ± 0.03	0.15 ± 0.05	0.21 ± 0.04	0.23 ± 0.05	0.15 ± 0.04	0.31 ± 0.00
	C16:0	25.70 ± 2.36	20.53 ± 2.94	21.89 ± 2.39	24.24 ± 2.10	26.27 ± 2.35	23.77 ± 1.35	28.48 ± 0.69
	C18:2	2.14 ± 0.46	1.88 ± 0.52	1.79 ± 0.62	1.40 ± 0.81	1.35 ± 0.82	1.22 ± 0.60	1.54 ± 0.03
	C18:1	32.03 ± 2.54	30.11 ± 1.83	29.59 ± 2.58	32.23 ± 0.93	33.23 ± 2.45	32.85 ± 1.34	32.76 ± 1.98
	C18:0	37.85 ± 2.26	45.79 ± 3.00	44.88 ± 3.77	39.91 ± 1.64	36.97 ± 2.43	40.50 ± 1.71	35.19 ± 1.84
	C20:0	1.04 ± 0.35	1.14 ± 0.18	1.11 ± 0.25	1.02 ± 0.15	1.10 ± 0.10	1.16 ± 0.22	1.30 ± 0.28
	C22:0	0.96 ± 0.39	0.33 ± 0.21	0.40 ± 0.25	0.43 ± 0.21	0.25 ± 0.11	0.26 ± 0.13	0.33 ± 0.24

Taste	Material	Concentration (g.L^–1)
Sweet	Sucrose	0.025, 0.25, 1.25, 2.5
Astringency	Tannic acid	0.05, 0.08, 0.125, 0.25
Acidity	Tartaric acid	0.025, 0.037, 0.055, 0.085
Bitter	Caffeine	0.037, 0.055, 0.085, 0.127

Attribute	G1	G2	G3	G4	G5	G6	G7
Sweet	1.19^bcd	1.43^bc	1.70^b	0.75^cd	0.39^d	1.08^bcd	2.83^a
Bitter	4.19^ab	3.34^bc	3.07^c	4.66^a	3.82^abc	3.76^abc	3.23^bc
Acidity	2.32^ab	3.09^a	2.90^a	2.87^a	1.59^bc	1.37^c	1.23^c
Astringent	0.96^b	1.75^ab	1.21^b	1.93^ab	0.98^b	2.28^a	1.42^ab

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[1] Values with the same letter by row do not differ significantly (p > 0.05). Values were obtained in 9 cm unstructured line.