Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)

Assemat Sophie, Lachenaud Philippe, Ribeyre Fabienne, Davrieux Fabrice, Pradon Jean-Louis, Cros Emile. 2005. Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.). Genetic Resources and Crop Evolution, 52 (7) : 911-917.

https://doi.org/10.1007/s10722-003-6117-2

Article de revue ; Article de revue à facteur d'impact

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Note générale : Corrigendum paru dans Genetic Resources and Crop Evolution, (2006)53 p. 1303 https://doi.org/10.1007/s10722-006-0022-4

Résumé : Wild cocoa populations originating from the Oyapok and Tanpok basins in French Guiana were studied for their technological characters (bean count, fat content, purine content) and sensory characters (overall aroma intensity, cocoa flavour, acidity, bitterness, astringency, fruity or floral tastes, aftertaste, etc.), along with three controls (Amelonado and Ecuadorian varieties). The bean count in Guianan cocoa was higher than that of the controls, but it generally remained acceptable (below 100). Caffeine content was much higher than that of the Amelonado control. The overall aroma intensity and cocoa flavour of the chocolates made with the dry cocoa beans from Guianan trees were statistically superior to those of the industrial reference, the West African Amelonado. The other criteria studied, particularly the fat content, did not reveal any significant differences from the controls --- An erratum to this article has been published in Volume 53, Number 6 / September, 2006, page 1303: In Genet Resour Crop Evol (2005) 52: 911-917; Throughout the article, 'naturalized cocoa' should be replaced by 'wild cocoa'.

Mots-clés Agrovoc : Theobroma cacao, fève de cacao

Mots-clés géographiques Agrovoc : Guinée

Classification Agris : F30 - Génétique et amélioration des plantes
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 1 (2005-2013) - Intensification écologique

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