Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics

Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics

Fine-flavor cocoa can lose sensory attributes when fermented without time and temperature control. This study aimed to assess the effect of micro-batch fermentation time on five organic cocoa cultivars from Upala, Costa Rica (three ancestral or “acriollado” due to Criollo origin, one Forastero, and...

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Bibliographic Details
Main Authors: Lea Wexler, Elba Cubero-Castillo, Carlos Alberto Vega-Aguilar, Priscilla Alvarado-Marenco, Lorena Hernández-Gómez
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:CyTA - Journal of Food
Subjects:
Theobroma cacao L
fine flavor cocoa
key volatile compounds
cocoa sensory analysis
smallholder cocoa producers
multiple factorial analysis
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2025.2486226
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https://www.tandfonline.com/doi/10.1080/19476337.2025.2486226

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