| Journal: | Agrollanía |
| Database: | PERIÓDICA |
| System number: | 000431078 |
| ISSN: | 1690-8066 |
| Authors: | Alvarez, R1 Portillo, E1 Portillo, A1 Villasmil, R1 |
| Institutions: | 1Universidad del Zulia, Facultad de Agronomia, Venezuela |
| Year: | 2018 |
| Season: | Ene-Dic |
| Volumen: | 15 |
| Pages: | 1-6 |
| Country: | Venezuela |
| Language: | Español |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| Spanish abstract | Con el objeto de evaluar el efecto del procesamiento del licor de cacao porcelana, sobre las características sensoriales; se estudiaron 3 formas de procesamiento, artesanal, semi industrial y artesanal refinado. Los licores se avaluaron con un panel de catadores, a través de una prueba hedónica. Las muestras se degustaron al azar, cada una en tres repeticiones. Los descriptores fueron: intensidad aromática, sabor a cacao, acidez, amargor, astringencia, sabor a fruta, floral y calidad global, utilizando una escala del 1 al 10. Los resultados muestran que hubo diferencias significativas entre los licores obtenidos en casi el 60%, de acuerdo con el número de descriptores, salvo la acidez, el amargor y el sabor a nueces, presentando las mejores características el licor obtenido en forma artesanal |
| English abstract | In order to evaluate the effect of processing cocoa liquor porcelain, on the sensory characteristics, were studied 3 forms processing, artisanal, semi-industrial and refined craftsmanship. A panel of tasters valued the spirits, through a hedonic test. The samples were sampled randomly in three replications each. The descriptors were aromatic intensity, cocoa flavor, acidity, bitterness, astringency, fruity, floral and overall quality, using a scale of 1 to 10. The results show that there were significant differences between the liquor obtained in almost 60%, in agreement with the number of descriptors, except the acidity, bitterness and nutty flavor, presenting the best characteristics of the liqueur produced in the traditional way |
| Disciplines: | Química |
| Keyword: | Química de alimentos, Bebidas tradicionales, Licor de cacao, Propiedades sensoriales, Theobroma cacao |
| Keyword: | Cocoa liquor, Sensorial properties, Theobroma cacao, Traditional beverages |
| Full text: | Texto completo (Ver PDF) |
