Revista Científica Interdisciplinaria Investigación y Saberes
2022, Vol. 12, No. 3 e-ISSN: 1390-8146
Published by: Universidad Técnica Luis Vargas Torres
Tuárez, D., Erazo, C., Vera, J., Barzola, S. (2022) Use of non-conventional woods in cocoa fermenters and
their influence on the organoleptic quality of the cocoa paste, Revista Científica Interdisciplinaria
Investigación y Saberes, 12(3) 93-109
Use of non-conventional woods in cocoa fermenters and their influence
on the organoleptic quality of the cocoa paste
Empleo de maderas no convencionales en fermentadores de cacao y su influencia
sobre la calidad organoléptica en la pasta de cacao
Diego Armando Tuárez García
Faculty of Industry and Production Sciences, State Technical University of
Quevedo, dtuarez@uteq.edu.ec
ORCID: 0000-0001-5153-1889
Cyntia Yadira Erazo Solórzano
Faculty of Industry and Production Sciences, State Technical University of
Quevedo, cerazo@uteq.edu.ec
,
ORCID: 0000-0002-3942-7808
Jaime Fabian Vera Chang
Faculty of Industry and Production Sciences, State Technical University of
Quevedo, jverac@uteq.edu.ec
,
ORCID: 0000-0001-6127-2307
Sonia Esther Barzola Miranda
Faculty of Industry and Production Sciences, State Technical University of
Quevedo, sbarzola@uteq.edu.ec, ORCID: 0000-0001-5860-3435
The research was carried out at the Quevedo State Technical
University, Faculty of Livestock Sciences, located in the
Experimental Farm "La María". The influence of cocoa
fermenters made from woods (Guayacán Blanco, Laurel, Pine)
on the physicochemical quality of Trinitario and Nacional
variety cocoa beans was evaluated; sensory and
bromatological analysis of the cocoa paste. A completely
randomized design (DCA) with factorial arrangement (3x2) was
applied, it was determined by the cut test the minimum 60%
of well fermented almonds, violet beans 21%, slate beans
exceeded 12%, as for the specific flavor profile it was
determined that the T1 (C. Nacional-C. Laurel) Cacao odor, T6
(C. Trinitario-Pino) Floral profile, T2 (C. Trinitario-Guayacán
Blanco) Sweet and presents the best attributes; as for the basic
bitterness flavor profile, T3 (C. Nacional-Pino) has a high
average; T6 and T5 (Nacional-Guayacán Blanco) obtain an
average in acidity and astringency; in acquired flavors Green
and Mold, T6 and T3 present high averages in the cocoa paste.
Regarding the physical-chemical analysis, T6 shows moisture
(2.44%), T5 (3.37%) in ash, (51.11%) in fat, T4 (Trinitario-Laurel),
Abstract
Received 2022-01-07
Revised 2022-02-12
Accepted 2022-04-10
Published 2022-09-04
Corresponding Author
Diego Tuárez García
dtuarez@uteq.edu.ec
Pages: 93-109
https://creativecommons.or
g/licenses/by-nc-sa/4.0/
Distributed under
Copyright: © The Author(s)
Use of non-conventional woods in cocoa fermenters and their influence on the organoleptic quality of the cocoa
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T6 with a pH of (5.82) and T5 shows an acidity of (1.34%) in the
cocoa paste. The maximum temperature reached in the
fermentation of the Nacional cocoa (44.52°C) in pinewood
crates, while the minimum temperature was for the Trinitario
cocoa (35.66°C) in the fermenter made of Guayacán Blanco
wood.
Key words:
bitterness, attributes, astringency, cut test
Resumen
La investigación se llevó a cabo en la Universidad Técnica
Estatal de Quevedo, Facultad de Ciencias Pecuarias, situada
en la Finca Experimental “La María”. Se valoró la influencia de
fermentadores de cacao elaborados de maderas (Guayacán
Blanco, Laurel, Pino) sobre la calidad físico-químicas de las
almendras de cacao variedad Trinitario y Nacional; análisis
sensorial y bromatológica a la pasta de cacao. Se aplicó un
diseño completamente al azar (DCA) con arreglo factorial
(3x2), se determinó mediante la prueba de corte el 60%
mínimo de almendras bien fermentadas, granos violetas 21%,
granos pizarrosos supero el 12%, en cuanto al perfil de sabores
específicos logró determinarse que el T1 (C. Nacional-C.
Laurel) olor a Cacao, T6 (C. Trinitario-Pino) perfil Floral, T2 (C.
Trinitario-Guayacán Blanco) Dulce y presenta los mejores
atributos; en cuanto al perfil de sabores básicos amargor el T3
(C. Nacional-Pino) tiene promedio alto; el T6 y T5 (Nacional-
Guayacán Blanco) obtiene una media en acidez y astringencia;
en sabores adquiridos Verde y Moho el T6 y T3 presentan
promedios altos en la pasta de cacao. Referente a los análisis
físicos químicos, el T6 presenta humedad (2,44%), el T5
(3,37%) en ceniza, (51,11%) en grasa el T4 (Trinitario- Laurel),
el T6 con un pH de (5,82) y T5 presenta una acidez de (1,34%)
en la pasta de cacao. La temperatura máxima alcanzada en la
fermentación del cacao Nacional (44,52°C) en cajones de
madera Pino, mientras que la temperatura mínima fue en el
cacao Trinitario (35,66°C) en el fermentador elaborado de
madera Guayacán Blanco.
Palabras clave:
amargor, atributos, astringencia, prueba de
corte
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Introduction
Ecuador is one of the main exporters of cocoa in Latin America and
the first producer of high quality "fine" grade cocoa beans in the
world. (Samaniego et al., 2020).
For some time now, this product has represented 80% of production
worldwide. Ecuador accounts for 60% of fine and aroma cocoa
production, which is envied by other cocoa producing countries. This
is due to the presence of cocoa called "National" originating from the
Amazonian Forastero. (Ordoñez et al., 2019).
The post-harvest conditioning process of the cocoa bean, particularly
fermentation, does not only influence aroma and flavor formation, but
also contributes to the formation of bioactive compounds with health
benefits (Domínguez-Pérez et al., 2020).
In the fermentation stage, innumerable volatile compounds and flavor
precursors are developed, these are produced by microbial
processes, involving several biochemical reactions, on carbohydrates,
proteins and polyphenols, directly affecting the sensory
characteristics of the grain. (Marseglia et al., 2020).
Due to microbial action, the cocoa pulp is degraded into different
final metabolites, which diffuse into the beans and promote embryo
death, transforming the seeds into beans suitable for subsequent
drying and roasting for chocolate production. (Carolina et al., 2021).
The flavors and chemical substances produced during the
fermentation process make this step one of the most important in the
production of chocolate (Menezes et al., 2016).
The process begins with the manual extraction of cocoa beans from
the cob; then, the beans are placed in piles, boxes (wooden or plastic)
or trays and finally covered with banana leaves and left to ferment for
5-7 days (Dulce et al., 2021). Although it is generally based on the
experience gained over generations, the cocoa genotype, origin,
production method, ear maturity, storage and frequency of turning
the beans. (Moreira et al., 2018).
Incorporate non-conventional woods in the manufacture of cocoa
fermenting boxes and evaluate their influence on the physical,
Use of non-conventional woods in cocoa fermenters and their influence on the organoleptic quality of the cocoa
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chemical and sensory attributes of the cocoa bean, based on the
structure of the components that each wood possesses.
Therefore, the purpose of this research is to evaluate the effect of
fermentation of (Theobroma cacao L.) Nacional and Trinitario varieties
in non-conventional wood boxes on the physical and sensory quality,
physical-chemical variables will be evaluated before, during and after
fermentation, as well as the sensory profile of the cocoa paste.
Methodology
The cocoa samples were harvested in the Fayta area, in the parish of
San Carlos belonging to the canton of Quevedo in the province of Los
Ríos, "La Represa" farm, whose geographical location is 1°03'18''
South latitude and 79°25'24'' West longitude at an altitude of
90msnm, property of the State Technical University of Quevedo.
A total of 36 kilograms of cocoa was used, 18 kg for each variety
(Nacional and Trinitario) using 2 kg for each experiment.
Boxes were built with three types of wood: white Guayacán, pine and
laurel. The size of each box was 0.15 x 0.15 x 0.40 meters, each box
had a total of 12 boxes to facilitate turning.
A completely randomized design (CRD) with a factorial arrangement
(3 x 2) was used, with three types of non-conventional woods (Laurel,
Pine, white Guayacan) as factor A for micro fermentation and two
varieties of Nacional and Trinitario cocoa as factor B, with 6 treatments
and 3 replications for a total of 18 experimental units. Tukey's multiple
range test (p ≤ 0.05) was used to compare the means of the
treatments.
Healthy cocoa cobs of the Nacional and Trinitario varieties were
selected. Once the cobs were harvested, two cuts were made in the
middle of the cob and two cuts in the upper and lower part of the
cob, thus facilitating the extraction of the cocoa beans.
After obtaining the beans or cocoa beans, 18 kg of cocoa beans were
weighed for each variety, then each variety was divided into 2 kg
samples.
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With the three wooden boxes (white Guayacán, pine and laurel), duly
identified, the 2 kg samples were placed, occupying 6 of the 12
available compartments per box, and covered with banana leaves.
After the first 48 hours had elapsed, the first turning was carried out,
and then the turning was repeated every 24 hours until reaching 144
hours (6 days). (Dulce et al., 2021).
The drying method was carried out in a natural way, that is, it was
exposed to the sun in a slow way; the first days it was dried in the sun
for 2 or 3 hours the grains were removed, from the third day the drying
hours were increased from 5 to 6 hours removing every hour for 5
days, to know if the drying was finished, samples of the almonds were
taken to determine the percentage of moisture in the grain. (Instituto
Ecuatoriano de Normalizacion INEN, 2013). In the drying process it is
important to reduce up to 7% for its correct storage. (Chang, 2018).
All the samples from each micro fermenter were transferred to a clay
pot where the almonds were roasted at a temperature of (120-135°C)
for 25 minutes.
After roasting the cocoa beans, the shelling process was carried out
manually, removing the husk that covers the beans.
The process was repeated several times to reduce the particle size of
the cocoa beans also called Nibs, i.e. the more the grinding process
was repeated, the more the cocoa began to release its fat content
which was transformed into cocoa paste or cocoa paste.
To assess the percentage of fermentation of the beans, the cutting
test was performed, for which 100 cocoa beans were randomly
collected, weighed and cut longitudinally; and according to the
internal physical characteristics, the fermentation percentage of the
bean was determined according to INEN 176:2006. (Instituto
Ecuatoriano de Normalización, 2006).
To determine the hydrogen potential, the following was done:
Pour 10 grams of sample in 90ml of distilled water in a beaker. The
sample was mixed with the distilled water, the potentiometer was
placed on the sample and proceeded to take the reading (Association
of Analytical Communities, 2020).
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It was taken 10 grams of sample, introducing it in a volumetric flask of
250ml, 50ml of distilled water was added, shaking vigorously. The
titration was carried out with sodium hydroxide and phenolphthalein
as indicator. (Instituto Ecuatoriano de Normalización, 2006).
The crucibles were placed in the oven for 30 min, in order to eliminate
existing humidity in the crucibles, then 1 g of sample was weighed to
the nearest 0.1 mg, and it was taken to the muffle at 600°C for three
hours. After that time, it was left to cool in the desiccator for half an
hour, weighed accurately and made the respective calculations.
(Instituto Ecuatoriano de Normalización, 2013).
The samples were placed in an oven at 110°C for 2 hours, then they
were left to rest in the desiccator for 20 to 30 minutes, 1 gram of
sample was weighed and placed in the Goldfish fat extractor,
applying the methodology indicated in INEN Standard 174 (Instituto
Ecuatoriano de Normalización., 2013).
The sensory evaluation was carried out by trained tasters establishing
the main characteristics of cocoa, among which specific flavor profiles
were determined: fruity, floral, nutty, sweet; specific flavor profiles:
bitterness, acidity, astringency, acquired flavors: green, mold,
others.... (Vera et al., 2014).
Results
Table I shows the chemical analysis of cocoa paste, finding significant
difference (p≤0.05) between the mean moisture for all types of cocoa
and the different woods, the humidity is higher in Trinitario when
fermented with pine wood; this difference may be due to the type of
cocoa and the conditions of the wood, these studies are referenced
by the standard NTE-INEN - 0623 (Instituto Ecuatoriano de
Normalización INEN, 1988)on the quality of cocoa paste and
mentioned by Sanchez in studies of cocoa powder who found that the
humidity is higher in these types of products. (Sánchez et al., 2017).
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Table I.
Chemical characteristics of cocoa mass.
Level
Humidity
Ash
Grease
pH
Acidity
Cocoa Variety/ Wood Type
T1
National/Laurel
2,07 c
2,97 b
49,31 a
5,62
b
1,17 b
T2
Trinitario/Guayacan Blanco
2,20 b
2,98 b
50,00 a
5,68 a
1,21 b
T3
National/Pine
2,26 b
3,18 a
49,27 a
5.75 ab
1,21 b
T4
Trinitario/Laurel
2,32 b
3,33 a
51,11 a
5,79 a
1,27 a
T5
National/Guayacan Blanco
2,39 a
3,37 a
50,43 b
5,80 a
1,34 a
T6
Trinitario/Pino
2,44 a
3,31 a
50,45 b
5,82 a
1,32 a
Average
2,28
3,19
50,09
5,75
1,25
V. Maximum
2,44
3,37
51,11
5,82
1,34
V. Minimum
2,07
2,97
49,27
5,62
1,17
C.V (%)
4,32
3,83
1,05
0,99
3,77
Means with a common letter are not significantly different according
to Tukey (p>0.05).
V. Maximum= Maximum value.
V. Minimum= Minimum value
C.V.= Coefficient of Variation
Table I shows the chemical analysis of the cocoa paste, finding no
significant difference (p≤0.05) between the mean ash for all types of
cocoa and the different woods, but statistical differences are
observed in the interactions of the ash being higher when the national
cocoa is fermented with the white guaiac wood, these studies are
referenced by Vargas when conducting studies of the roasting
process of cocoa beans who found that the ash is superior in these
types of process (Alegría-Vargas, 2015).
The chemical analysis of cocoa paste found significant difference
(p≤0.05) between the mean fat for all types of cocoa and interactions,
the fat is manifested superior with CCN 51 and CCN 51 interactions
fermented with laurel wood , these studies are referenced by Vera
Jaime when conducting studies of physical-chemical and sensory
attributes of almonds of fifteen clones of national cocoa (Theobroma
cacao L.) in Ecuador finding % fat lower than those reported in this
study. (Alegría-Vargas, 2015).
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Table I shows a significant difference (p≤0.05) between the mean pH
for all types of wood and interactions, the pH is higher when
fermented with pine wood and the interactions of CCN 51 fermented
with pine wood, these studies are referenced by Vera Jaime when
conducting studies of physical-chemical and sensory attributes of
almonds of fifteen clones of national cocoa (Theobroma cacao L.) in
Ecuador, finding the pH values similar to those reported in this study
(Alegría-Vargas, 2015).
According to Ruíz, in the studies carried out in the Influence of the
harvest time on the quality of the national type cocoa paste he
obtained values similar to 5.05 and 5.86 and points out that as the
days of fermentation advance the pH tends to decrease and stabilize
at a value close to five, conversely the acidity increases as the
fermentation process progresses (Ruíz et al., 2014).
There is no significant difference (p≤0.05) between the mean acidity
for all types of cocoa and wood; there are only differences in the
interactions, the acidity is manifested higher in the interactions of
National fermented cocoa with Guayacan Blanco wood, these studies
are referenced by Aguila when conducting studies of determination
of cadmium and lead in cocoa beans, fresh, dried and cocoa paste
(Theobroma cacao) finding the acidity values similar to those reported
in this study (Del Aguila-Melendez, 2017).
According to Armijos 2002, studies on the characteristics of acidity as
a chemical parameter of quality in samples of fine and ordinary cocoa
(Theobroma cacao L.) of national production during fermentation,
who in his similar work found titratable acidity between 1.2 and 1.6
%.6 %; he emphasizes that in order to obtain optimum acidity in the
kernel, good fermentation management is very important, since
during this process the acetic and lactic acids produced in the pulp
are diffused towards the cotyledon, increasing the acidity of the
internal fraction of the kernel. (Armijos, 2002).
Table II and graph 1 show the effect of the micro fermenter on the
cocoa beans, finding a significant difference (p≤0.05) between the
mean of the fermenter temperature for all types of cocoa, hours of
fermentation and the respective interactions, the National cocoa
variety is superior in the time factor at 24 hours and the interactions
with the Guayacán Blanco wood National cocoa, These studies are
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referenced by Erazo when conducting studies of "design of a pilot
fermenter and solar dryer for two varieties of cocoa (Theobroma cacao
l), in the canton of El Empalme, Guayas province" which fluctuates
between 23o and 48o C, finding similar values in this study.
(Guachamín & Flores, 2007).
Table 2.
Effect of wood on the temperature of almonds in the
micro-fermenter.
Level
Media
Error Est.
L Lower
L Superior
Cocoa Variety
Trinitario
38,44 b
0,695
37,0013
39,88
National
40,90 a
0,695
39,4613
42,34
Fermentation hours
35,68 c
1,219
33,14
38,23
38.82
bc
1,219
36,27
41,36
39.65
bc
1,219
37,11
42,19
41.50
ab
1,219
38,96
44,04
42,70 a
1,219
40,16
45,24
Wood type
White guaiac
38,80 a
0,8517
37,038
40,56
Laurel
39,88 a
0,8517
38,118
41,64
Pine
40,33 a
0,8517
38,568
42,09
Cocoa variety/wood type
T1
National/ Laurel
40,38 b
1,2
37,88
42,87
T2
CCN-51/Guayacán
Blanco
35,66 a
1,2
33,16
38,15
T3
National/Pine
40,38 b
1,2
37,88
42,87
T4
CCN-51/Laurel
39,38 b
1,2
36,88
41,87
T5
National/Guayacan
Blanco
41,94 b
1,2
39,44
44,43
T6
CCN-51/Pine
40,28 b
1,2
37,78
42,77
Average
39,67
V. Maximum
41,94
V. Minimum
35,66
C.V (%)
4,72
Means with a common letter are not significantly different according
to Tukey (p>0.05).
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V. Maximum= Maximum value.
V. Minimum= Minimum value
C.V.= Coefficient of Variation
Organoleptic analysis of cocoa paste.
Table II shows the organoleptic analysis of cocoa paste finding no
significant difference (p≤0.05) between the mean cocoa for all types
of cocoa and wood, the cocoa variable is manifested superior in the
interactions of National fermented cocoa with Laurel wood, these
studies are referenced by Alvarez when conducting evaluation studies
of the sensory properties of cocoa paste (Theobroma cacao L.)
obtained in artisanal and industrial form finding the values of cocoa
similar to those reported in this study (R. Álvarez et al., 2018).
For the attribute of floral profile, no significant difference was found
(p≤0.05) between the mean for all types of cocoa and wood, the
cocoa variable is superior in the interactions of Trinitario fermented
cocoa with pine wood, these studies are referenced by Sanchez when
conducting studies of organoleptic characterization of cocoa
(Theobroma cacao L.), for the selection of trees with flavor profiles of
commercial interest finding floral values similar to those reported in
this study. (Sánchez-Campuzano, 2007).
In reference to the Nut and Sweet attribute there is no significant
difference (p≤0.05) between the means, for all types of cocoa and
wood, the cocoa variable is manifested superior in the interactions of
Trinitario fermented cocoa with Pine and Guayacan Blanco wood,
these studies are referenced by Moreno when conducting evaluation
studies of the physical and sensory characteristics of cocoa paste
associated with planting models finding the values of nut similar to
those reported in this study. (Moreno-Martínez et al., 2019)Saavedra,
in his research on the collection and study of morphological and
organoleptic characteristics in fresh fruit and liquor of cocoa trees
(Theobroma cacao L.) with attributes of possessing fine and aroma
characteristics", found sweetness values similar to those reported in
this study. (Saavedra et al., 2017).
According to Amores, they argue that insufficient fermentation or lack
of fermentation negatively influences the sensory quality of cocoa,
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therefore harvest times and fermentation percentages favor the
appearance of specific aromas in most liquors. (Amores et al., 2006).
Regarding the sensory profile of specific flavors, no significant
difference is found in the attributes of bitterness, acidity and
astringency, the cocoa variable is superior in the interactions of
National fermented cocoa with Laurel and Pine wood, These studies
are referenced by Camacho when studying the influence of the
percentage of clone CCN-51 on the physicochemical and
organoleptic characteristics of cocoa paste from Pucacaca and
Hujingoyacu", finding bitterness values similar to those reported in
this study. (Camacho, 2014).
Regarding the sensory profile of flavors acquired for both the green
and moldy variables, there is no significant difference (p≤0.05),
coinciding with what was expressed by Bajaña in the study of the
evaluation of the quality of Trinidadian cocoa almonds of national
descent in the area of Vinces and Ramos, which states that the moldy
flavor is due to the moisture of the almond during storage. (Bajaña,
2015; Ramos, 2004).
Table3.
Sensory attributes of cocoa paste.
Specific Flavor Profile
Basic flavor profile
Acquired flavors
Cocoa
Floral
Fruit
tree
Waln
ut
Sweet
Bitterness
Acidity
Astringency
Green
Mold
Others
T1(Nac/L)
6,20 A
5,20
A
4,00 A
2,20
A
2,60
A
5,60 A
1,60 A
3,20 A
0,20 A
0,20
A
0
T2(Trini-Gb)
6,00 A
4,60
A
3,20 A
2,00
A
5,40
A
4,00 A
2,20 A
2,80 A
0,20 A
0,00
A
0
T3(Nac/P)
4,00 A
2,00
A
2,20 A
2,20
A
2,80
A
5,60 A
3,20 A
4,40 A
0,40 A
0,60
A
0
T4(Trini/L)
3,80 A
5,40
A
2,40 A
1,60
A
2,60
A
4,80 A
2,80 A
3,60 A
0,40 A
0,40
A
0
T5(Nac/Gb)
4,80 A
4,40
A
1,00 A
2,40
A
2,00
A
4,20 A
2,80 A
4,60 A
0,20 A
0,20
A
0
T6(Trini/P)
5,60 A
5,60
A
1,60 A
2,60
A
2,20
A
5,00 A
3,80 A
4,20 A
1,40 A
0,00
A
0
Media
5,06
4,53
2,40
2,16
2,93
4,86
2,73
3,80
0,46
0,23
0
CV (%)
13,89
2,86
32,81
11,98
30,95
11,29
21,9
14,02
77,97
73,29
0
Means with a common letter are not significantly different according
to Tukey (p>0.05).
Nac/L= National Cocoa, laurel fermenter.
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Trini-Gb = Trinitario cocoa, white Guayacan fermenter.
Nac/P= National Cocoa, Pine fermenter
Trini-L = Trinitario Cocoa, Laurel fermenter
Nac/Gb= National Cocoa, white Guayacan fermenter
Trini-P = Trinitario Cocoa, Pine fermenter
C.V.= Coefficient of Variation.
Cutting test on almonds
The analysis of the cutting test that was performed on the almonds
once fermented, taking 100 almonds at random for each treatment,
making a longitudinal cut to classify them according to the almond
corresponding to the type of fermentation and the type of defect
present, based on the technical standard for the fermentation of
cocoa INEN 176:2006, managing to identify the maximum and
minimum percentage of well-fermented almonds, medium
fermented, violet, slaty. Broadly speaking, it can be deduced that the
three types of wood (Pine, White Guayacan, Laurel) are suitable for
the good fermentation of the almonds, within the violet beans it was
observed that they did comply with the maximum of 21 almonds as
established by the standard, however, However, it was found that the
slate beans exceeded the range established by the standard, which is
a maximum of 12, this problem is located in greater proportion in the
Guayacán Blanco and Pino woods in the two varieties of cocoa, with
the National cocoa in Laurel being the only one that remains within
the established parameters.
According to (Ortiz et al., 2009)in their study, they detail that the
physical quality indexes of dry kernels are related to the degree of
maturity of the almonds, i.e., cobs that are not completely mature give
rise to insufficiently fermented, violet and slaty kernels. According to
(C. Álvarez et al., 2010)in his research, he observed a good degree of
fermentation according to the quality cut test, obtaining more than
80 % of fermented and dry kernels at different intervals in the removal
of the dough (every 24 hours during the five days of fermentation).
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Conclusions
Through the fermentation of the almonds, the maximum temperature
(44.52°C) was obtained in the third micro fermenter with the National
cocoa variety in Pine and Laurel wood, while the minimum
temperature was (35.66°C) with the first micro fermenter in the CCN-
51 variety with White Guayacan wood.
In the aspect of the sensory analysis of the cocoa paste in the profile
of specific cocoa flavors, T1 (Nacional-Laurel), Floral T6 (CCN-51-
Pino), Sweet T2 (CCN-51 GB) obtained better attributes, in the basic
flavor profile, T1 and T3 (Nacional-Pino) presented high average
bitterness, T6 has an average acidity in the cocoa paste, T5 (Nacional-
Guayacán Blanco) obtained an average in astringency and acquired
flavors Green and Mold, T6 and T3 presented high averages in the
cocoa paste.
Within the bromatological analysis the cocoa paste presented a
higher percentage of moisture in CCN-51-Pine, while in ash has a high
average in National cocoa with Guayacán Blanco wood, in fat presents
a high percentage in cocoa CCN-51 in Laurel; the pH of the cocoa
paste is high with CCN-51 in Pine, the cocoa paste presents a high
percentage in acidity in the National variety with Guayacán Blanco
wood.
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