Establishment of sensory evaluation protocols for Philippine cacao competitions
Date of Publication
Bachelor of Science in Biochemistry
College of Science
Defense Panel Member
Garcia, Emmanuel S., adviser;"Noel, Marissa G., panel member";"Trio, Phoebe Z., panel member";"Janairo, Jaime Raul, department chair"
In this study, tablea products processed from Theobroma cacao beans grown in Davao, Philippines were evaluated for their sensory attributes using quantitative descriptive analysis (QDA). These attributes include color, chocolate odor. Toasted flavor, toasted odor, sweetness, bitterness, citrus fruit flavor, chocolate flavor, astringency, firmness, and melting quality. Twenty-five panelists were trained to perform sensory evaluation on six tablea samples. Out of twenty panelists, only eleven were selected to form the pool of final sensory evaluators based on the means of their responses on the QDA score sheet. Significant differences (p<0.05) were determined among all samples for each sensory attribute and a spider plot containing the sensory profile of the beans was generated. Headspace-solid phase microextraction-gas chromatograph-mass spectrometer (HS-SPME-GCMS) was used to identify the volatile compounds responsible for the characteristic odor or sensory attribute of the tablea samples. The use of HS-SPME-GCMS has been proven to be effective in supporting the data generated for the sensory analysis.
Archives, The Learning Commons, 12F Henry Sy Sr. Hall
74 leaves : illustrations (some color) ; 28 cm.
Cacao beans -- Philippines
Morillo, B., & Tagupa, Erika Annelei M.. (2019). Establishment of sensory evaluation protocols for Philippine cacao competitions. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/5691