Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)

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dc.contributor.advisor
dc.contributor.authorAssemat, S.
dc.contributor.authorPh. Lachenaud
dc.contributor.authorRibeyre, F.
dc.contributor.authorDavrieux, F.
dc.contributor.authorPradon, J.-L.
dc.contributor.authorCros, E.
dc.date.accessioned2014-04-04T06:55:25Z
dc.date.available2014-04-04T06:55:25Z
dc.date.issued2005
dc.description.abstractNaturalized 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 Confectioneryen_US
dc.identifier.citationGenetic Resources and Crop Evolution (2005) 52: 911–917en_US
dc.identifier.urihttp://hdl.handle.net/123456789/215
dc.language.isoenen_US
dc.subjectCocoa Bean qualityen_US
dc.subjectFat contenten_US
dc.subjectFlavouren_US
dc.subjectGuianan cacaoen_US
dc.subjectPurinesen_US
dc.subjectcocoaen_US
dc.subjectsensory evaluation
dc.subject
dc.titleBean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)en_US
dc.typeArticleen_US

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