Abstract
The main objective of the present investigation was the linkage of the actors of the cocoa chain in the sensory evaluation of the cocoa liquor, through evaluation of the state of health, the alimentary habits, the availability, the disposition and the taste for the cocoa of the participants, followed by a series of preliminary sensory tests, participants who guessed these tests continued with the process and were tested for comparisons (Duo Trio, Pares and Triangular). The people who continued in the process received training and training in sensory evaluation of cocoa liquor. The Colombian cocoa is classified as fine and of aroma, which generates an added value for the commercialization of the grains. In the municipality we do not have personnel trained in the sensory evaluation of cocoa liquor, for this reason, the need arises to create a panel of judges trained in the Center for Agricultural Sector Assistance, this process was supported by the Colombian Technical Guides 165, 226, 245, 246 and the Colombian Technical Standard 4129, 3929. With the results of the process, the sequential analysis was applied, with a level of significance of 95% and an upper limit of selection of 70%. This allowed the selection of 59% of the candidates, allowing the formation of a group of personnel that will receive training and training in the sensory evaluation of cocoa liquors.
Highlights
The biggest attraction of Colombian cocoa in international markets is its "fine aroma" distinction, granted by the International Cocoa Organization (ICCO), which differentiates it from others in the world
At the moment the Center of Attention to the Agricultural Sector CASA of the SENA, regional Santander, is characterized by the productivity and competitiveness of the agroindustrial sector, in the chain of transformation of the cocoa, owns a laboratory of sensorial analysis according to the ICONTEC GTC 226 (2012) endowed with Equipment with Swiss technology to prepare samples of smallscale cocoa liquor; In spite of the development achieved in this production and the complexity involved in the evaluation of these products, there are no personnel
After this stage the taste tests were carried out, the basic flavors were identified, corresponding to the sensations: sweet, salty, acid and bitter in the concentrations supported under the ICONTEC NTC 3929 (2009) followed by the olfactory sensation test (ICONTEC NTC 4503, 2011) for which mother solutions of aromatic compounds were prepared, the pre-candidates to judges were familiar with the odors by supplying to each of them the vials identified with the name of the substance and the associated descriptor, these solutions were prepared 20 min before to perform the tests
Summary
The biggest attraction of Colombian cocoa in international markets is its "fine aroma" distinction, granted by the International Cocoa Organization (ICCO), which differentiates it from others in the world. Behind every food that we take to the mouth there are multiple procedures to make them appetizing and good quality for consumption (Carpenter et al, 2002). One of these aspects is the sensorial analysis, which consists of evaluating the organoleptic properties of the products, that is, everything that can be perceived by the senses (Anzaldua, 1994). Defining and describing which characteristics or attributes of a food are important sensorially and how they should be measured is not an easy task, despite being broadly described in a generic way (ISO 11035, 1994; Meilgaard et al, 1986; Stone et al, 1974; Stampanoni, 1993) Taste is the most important sensorial attribute in and is difficult to evaluate because it is a complex combination of olfactory, taste and trigeminal sensations perceived during consumption and whose interaction is still being studied by many researchers (Afoakwa, 2010).
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