Determinación del perfil de sabor de doce cacaos autóctonos (Theobroma cacao l.) producidos en siete fincas cacaoteras de El Salvador

Abstract

Between the months of October 2016 to July 2017, the taste profiles of twelve autochthonus cocoas of El Salvador were determined, from four farms in the eastern region (farm Concepción in Berlín, Usulután; farm Cáceres in Tecapán, Usulután y farms Josefina y Rogelio Luna in Chinameca, San Miguel) and three farms in the western region (farm La Sierra in San Julián, Sonsonate; farm El Carmen in Nahulingo, Sonsonate y farm Santa Luisa in Jujutla, Ahuachapán). Cocoa pods were harvested at their optimum point of maturity, evaluating cob size and thickness, coloration, number and size of seeds. Subsequently the samples were fermented using the microfermentation protocol established by Edward Seguine. The samples of fermented cocoa were dried, roasted and ground according to the procedures of Darin Sukha’s guide “Quality Requirements of the Chocolate and Cacao Industry”. The cocoa liquors were analyzed by a panel of five trained tasters, evaluating the attributes of cocoa, sweet or caramel, bitter, astringent, acid, fruity, floral, nuts, and raw or green, using the evaluation scale of cocoa liquors. from 0-10 (Sukha 2015). The sensory results were analyzed by multivariate methods of principal components and compared with the 50 profiles of the best cocoas in the world established in the International Cocoa Awards in 2015, using the T-student test. The indigenous materials such as the FRLP cocoa (Rogelio Luna Mazorca de Cacao Pequena) and FCR (Finca Concepción Mazorca Roja) showed a high degree of similarity with the flavor profiles of the cocoas classified as Coex Code 214, 275, 028 and 035 from from Peru, Australia, Trinidad and Tobago and Colombia, respectively.