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<identifier>oai:HAL:hal-01032174v1</identifier>
<datestamp>2018-01-11</datestamp>
<setSpec>type:ART</setSpec>
<setSpec>subject:sdv</setSpec>
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<setSpec>collection:AGROPARISTECH</setSpec>
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<metadata><dc>
<publisher>HAL CCSD</publisher>
<title lang=en>Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)</title>
<creator>Assemat, Sophie</creator>
<creator>Lachenaud, Philippe</creator>
<creator>Ribeyre, Francis</creator>
<creator>Davrieux, Fabrice</creator>
<creator>Pradon, Jean-Louis</creator>
<creator>Cros, Emile</creator>
<contributor>Ecologie des forêts de Guyane (ECOFOG) ; Ecole Nationale du Génie Rural, des Eaux et des Forêts (ENGREF) - Institut National de la Recherche Agronomique (INRA) - Université des Antilles et de la Guyane (UAG) - Centre National de la Recherche Scientifique (CNRS)</contributor>
<description> </description>
<source>ISSN: 0925-9864</source>
<source>EISSN: 1573-5109</source>
<source>Genetic Resources and Crop Evolution</source>
<publisher>Springer Verlag</publisher>
<identifier>hal-01032174</identifier>
<identifier>https://hal.archives-ouvertes.fr/hal-01032174</identifier>
<source>https://hal.archives-ouvertes.fr/hal-01032174</source>
<source>Genetic Resources and Crop Evolution, Springer Verlag, 2005, 52 (7), pp.911-917. 〈10.1007/s10722-003-6117-2〉</source>
<identifier>DOI : 10.1007/s10722-003-6117-2</identifier>
<relation>info:eu-repo/semantics/altIdentifier/doi/10.1007/s10722-003-6117-2</relation>
<language>en</language>
<subject lang=fr>BEAN COUNT</subject>
<subject lang=fr>FAT CONTENT</subject>
<subject lang=fr>FLAVOUR</subject>
<subject lang=fr>GUIANA CACAO</subject>
<subject lang=fr>PURINES</subject>
<subject lang=fr>WILD COCOA TREES</subject>
<subject lang=fr>CARACTÈRE SENSORIELLE</subject>
<subject>[SDV.GEN] Life Sciences [q-bio]/Genetics</subject>
<type>info:eu-repo/semantics/article</type>
<type>Journal articles</type>
<description lang=en>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.</description>
<date>2005</date>
</dc>
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