Selection of applicants to create a panel of expert evaluators for cocoa liquor evaluation: phase I
DOI:
https://doi.org/10.24054/limentech.v23i1.4226Keywords:
Sensory analysis, Evaluator, Panel, Pre-selection, SelectionAbstract
The sensory evaluation panel is an analytical tool of great importance for the evaluation of the attributes of cocoa genotypes grown in Colombia. The objective of this work is to establish the methodology for Phase I, corresponding to the pre-selection and selection of a group of candidates for sensory evaluators through a systematized process of pre-selection, selection, and permanent training. The purpose is to evaluate cocoa liquor samples from different genetic materials and identify particular attributes of interest for the cocoa and chocolate industry. Colombian cocoa is classified by the ICCO as fine in flavor and aroma; identifying these characteristics allows for the recognition of various attributes in Colombian genotypes. Therefore, the process of pre-selection, selection, and training of the sensory evaluation panel at the La Suiza research centre was consolidated thanks to the results of Phase I. This was done with the appropriate use of sensory organs, adherence to current sensory analysis regulations, understanding of cocoa bean concepts, and recognition of the basic, specific, and acquired sensory attributes for cocoa.
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