Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)
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Date
2005
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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 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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Keywords
Cocoa Bean quality, Fat content, Flavour, Guianan cacao, Purines, cocoa, sensory evaluation,
Citation
Genetic Resources and Crop Evolution (2005) 52: 911–917