Browsing by Author "Cros, E."

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    Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)
    (2005) Assemat, S.; Ph. Lachenaud; Ribeyre, F.; Davrieux, F.; Pradon, J.-L.; Cros, E.;
    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 f loral 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. Abbreviations: AFCC – Association Franc¸ aise du Commerce des Cacaos, Paris (France); BCCCA – The Biscuit, Cake, Chocolate and Confectionery Alliance, London (UK); CIRAD – Centre de Coop eration Internationale en Recherche Agronomique pour le D eveloppement (Montpellier, France); IOCCC – International Office of Cocoa, Chocolate and Sugar Confectionery
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    Effect of some factors post-harvest on the sensory quality of the Criollo cocoa porcelana (Theobroma cacao L.)
    (2006) Portillo, E.; Graziani de Farinas, L.; Cros, E.
    Cocoa (Theobroma cocoa L.) has had a great importance in the agricultural development of the country since the time of the colony, due to the production of high quality cocoa (porcelana and chuao). To guarantee this quality it is important a good handling of the crop that includes a suitable practical postcrop (fermentation and dried). Therefore, the aim of this research is to evaluate the effect of some factors that influence on the fermentation of porcelain cacao such as: Type of fermentator (TF), removal frequency (FR), endurance of the ear (AM) and type of fermentator (TPF). The methodology consisted on a split plot arrangement design, where three factors were studied (TF, FR and AM), at two levels and the time of fermentation (TPF) at five. The evaluation was sensorial considering the following descriptor: acidity, smell, bitterness, astringency, floral, fruit and global evaluation. Fermented cacao on squared boxes had lower acidity than fermented in rectangle boxes. At the same time, a global evaluation was obtained in cacaos that fermented on squared boxes. In relation to the endurance, the best results of aromatic intensity and global evaluation, as well a lower acidity was obtained for endurance cero. The removal frequency done every 24 hours showed a lower bitterness and higher preference. The time of optimum fermentation was of 48 and 72 hours. These results allow recommending that porcelain cacao must be fermented on squared boxes, with a mass removal every 24 hours, with cero endurance and a time of fermentation that would not surpasses 72 hours.