Caracterización bromatológica y sensorial del licor de cacao de tres variedades tras el proceso de fermentación alcohólica-acética con saccharomyces cerevisiae

Abstract

In the present study, the effect of the cocoa variety on the bromatological and sensory characteristics of three varieties of liquor was investigated: national, trinitario and forastero, carrying out an evaluation of the chemical characteristics of the mucilage and almond (pH, soluble solids, polyphenols) during the fermentation process with the addition of Saccharomyces cerevisiae yeast. Bromatological analysis evaluated parameters of fiber, ash, fat, protein and moisture content. On the other hand, sensory analysis focused on the characterization of the flavor and aroma profile of the cocoa liquor, in addition to evaluating the preference between the samples. Through statistical analysis, the existence of significant differences (p <0.05) was determined both for the bromatological characteristics and the global acceptance of the cocoa liquor, applying one- and two-factor ANOVA variance analysis and Tukey's post hoc test. The results obtained showed that, during the fermentation of the cocoa bean, the levels of pH, soluble solids and polyphenols had a typical drop in fermentation processes of this type, achieving stability and favoring the production of chemical components necessary for the elaboration of cocoa derived products. The statistical analysis carried out determined that there are significant differences between the groups for all bromatological parameters. However, for the overall acceptance, no significant difference was found, obtaining values of p>0.05 for both the variety studied and for the acceptance of the panelist. The study concluded that the bromatological characteristics of the cocoa liquor are influenced by its variety, while, for the overall preference, the taster's experience is a determining factor to avoid false positives. However, the tabulated analysis shows that the National variety was the most accepted.