Cacao (Theobroma cacao L.) is an important cash crop in tropical growing regions of the
world and particularly for small cacao farmers. Over the past two decades,'CCN 51'has …

An optimised protocol for organoleptic assessment of cocoa liquors was developed and
used to determine what were the flavour attributes and sensory differences between …

La presente investigación tuvo como objetivo comparar el perfil sensorial de muestras de
cacao de varias zonas productoras del país. Con este propósito el Laboratorio de Calidad …

Esta investigación surge por la necesidad de identificar y caracterizar las tipologías
campesinas y sistemas de producción agropecuarios predominantes en el proyecto de …

Population structure of the old Trinitario cacao (Theobroma cacao L.) in Trinidad was
evaluated from the 35‐microsatellite multilocus profile of 32 relict clones from abandoned …

The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern
Mexico were evaluated by trained panelists. Seven representative samples (groups) of a …

ABSTRACT The Pacific countries of Fiji, Samoa, Solomon Islands, and Vanuatu account for
less than 2% of the world's cacao dry bean production. To capitalise on the rapidly …

A first attempt is made to link some of the known fine flavour attributes tound in cocoa liquor
or in dark chocolate (excluding basic cocoa flavour) with the sensory traits of the pulp of ripe …

Aunque originario de América tropical, en la actualidad el cacao (Teobroma cacao L.),
planta alógama, se cultiva en muchas regiones del mundo. Originalmente, los programas …

The fine-flavor cocoa industry explores mainly six chocolate sensory traits from four
traditional cocoa (Theobroma cacao L.) varieties. The importance of cocoa pulp flavors and …