Bean Quality Traits and Sensory Evaluation of Wild Guianan Cocoa Populations (<Emphasis Type="Italic">Theobroma cacao</Emphasis> L.) |
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Authors: | S?Assemat Email author" target="_blank">Ph?LachenaudEmail author F?Ribeyre F?Davrieux J-L?Pradon E?Cros |
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Institution: | (1) CIRAD-CP, Montpellier Cedex 5, 34398, France;(2) CIRAD-CP, BP 701, 97397 Kourou, France |
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Abstract: | Naturalized cocoa populations originating from the Oyapok and Tanpok basins in French Guiana were studied for their technological
characters (bean count, fat content, purine content) and sensory characters (overall aroma intensity, cocoa flavour, acidity,
bitterness, astringency, fruity or floral tastes, aftertaste, etc.), along with three controls (Amelonado and Ecuadorian varieties).
The bean count in Guianan cocoa was higher than that of the controls, but it generally remained acceptable (below 100). Caffeine
content was much higher than that of the Amelonado control. The overall aroma intensity and cocoa flavour of the chocolates
made with the dry cocoa beans from Guianan trees were statistically superior to those of the industrial reference, the West
African Amelonado. The other criteria studied, particularly the fat content, did not reveal any significant differences from
the controls.
An erratum to this article is available at . |
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Keywords: | Bean count Fat content Flavour Guianan cacao Purines Wild cocoa trees |
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