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Vol. 17 Núm. 2 (2023)

Sección de otras especies

Análisis sensorial del licor de cacao (Theobroma cacao L.) en cultivares de diferentes orígenes cultivados en el trópico colombiano

https://doi.org/10.17584/rcch.2023v17i2.15876

Publicado 2023-05-01

  • Nubia Consuelo Martínez-Guerrero
    • ,
  • Gustavo Adolfo Ligarreto-Moreno

Nubia Consuelo Martínez-Guerrero
Universidad Nacional Agraria La Molina, Faculty of Food Industries, Department of Food and Agricultural Product Engineering, Lima

Gustavo Adolfo Ligarreto-Moreno
Universidad Nacional de Colombia, Faculty of Agricultural Sciences, Department of Agronomy, Bogota

Regional cacao genotype. Photo: N.C. Martínez- Guerrero

Resumen

Se evaluó el perfil sensorial de 16 cultivares de cacao de diferentes orígenes de las zonas productoras de los departamentos de Arauca, Huila y Santander en Colombia. Este estudio utilizó el Laboratorio de Calidad Integral de Cacao del Instituto Nacional de Investigaciones Agropecuarias (INIAP) en la Estación Experimental Tropical Pichilingue (Quevedo-Ecuador), con un panel de cuatro evaluadores que analizaron los atributos de sabor típicos del licor de cacao como: cacao, ácido, amargo, astringente, frutal, floral, nuez, dulce y verde/crudo. Los valores medios de las calificaciones asignadas por los evaluadores mostraron que el perfil sensorial varió considerablemente entre genotipos y localidades en estudio. Algunos genotipos presentaron perfiles de sabor más complejos que el control, CCN 51. Los genotipos introducidos EET 8, ICS 1, ICS 39 e ICS 60, presentaron baja intensidad en los atributos evaluados, mientras que la mayoría de los materiales regionales seleccionados presentaron mayor intensidad de notas frutales, cacao y nuez, especialmente FLE 3, FSV 41, FEC 2 y FEAR 5. Los perfiles sensoriales demostraron el potencial del cacao colombiano con su fino aroma.

Palabras clave

Calidad, Perfil sensorial, Sabores, Aromas

PDF (English)

Citas

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