Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

• Published in: Revista Brasileira de Fruticultura 2013-06, Vol.35 (2), p.594-602
• Main Authors: Leite, Paula Bacelar, Bispo, Eliete da Silva, Santana, Ligia Regina Radomille de
• Format: Article
• Language: English
• Subjects: análise descritiva quantitativa; HORTICULTURE; Theobroma cacao; Vassoura-de-bruxa
• ISSN: 0100-2945; 1806-9967; 0100-2945
• DOI: 10.1590/S0100-29452013000200031

The present study evaluated the sensory quality of chocolates obtained from two cocoa cultivars (PH16 and SR162) resistant to Moniliophtora perniciosa mould comparing to a conventional cocoa that is not resistant to the disease. The acceptability of the chocolates was assessed and the promising cultivars with relevant sensory and commercial attributes could be indicated to cocoa producers and chocolate manufacturers. The descriptive terminology and the sensory profile of chocolates were developed by Quantitative Descriptive Analysis (QDA). Ten panelists, selected on the basis of their discriminatory capacity and reproducibility, defined eleven sensory descriptors, their respective reference materials and the descriptive evaluation ballot. The data were analyzed using ANOVA, Principal Component Analysis (PCA) and Tukey's test to compare the means. The results revealed significant differences among the sensory profiles of the chocolates. Chocolates from the PH16 cultivar were characterized by a darker brown color, more intense flavor and odor of chocolate, bitterness and a firmer texture, which are important sensory and commercial attributes. Chocolates from the SR162 cultivar were characterized by a greater sweetness and melting quality and chocolates from the conventional treatment presented intermediate sensory characteristics between those of the other two chocolates. All samples indicated high acceptance, but chocolates from the PH16 and conventional cultivars obtained higher purchase intention scores. O presente estudo avaliou a qualidade sensorial de chocolates obtidos de dois cultivares de cacau (PH16 e SR162) resistentes ao fungo Moniliophtora perniciosa, comparando com uma cultivar convencional que não é resistente à doença. A aceitabilidade dos chocolates foi avaliada, as cultivares promissores com atributos sensoriais e comerciais relevantes poderão ser indicadas aos produtores de cacau e processadores de chocolates. A terminologia descritiva e o perfil sensorial dos chocolates foram desenvolvidos com base na Análise Descritiva Quantitativa (ADQ). Dez provadores, selecionados de acordo com sua capacidade de discriminação e reprodutibilidade, definiram onze descritores sensoriais, seus respectivos materiais de referência e a ficha de avaliação. Os dados foram analisados por ANOVA, Análise de Componentes Principais (ACP) e teste de Tukey, para comparação de médias. Os resultados revelaram diferenças significativas entre os perfis sensoriais dos cho