INFLUENCIA DE LA GRANULOMETRÍA EN EL PERFIL DE SABOR DEL LICOR DE CACAO CUBANO REFINADO CON MOLINO DE PIEDRAS.

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    • Alternate Title:
      Influence of granulometry on the flavor profile of cuban cocoa liquor refined by stone mills.
    • Abstract:
      The use of stone mills (melanger) for the transformation of cocoa beans into chocolate is an option for small-scale production. With this project, the incidence of particle size on the flavor profile of cocoa paste was determined. The flavor profile of the cocoa pastes was also elaborated based on 75, 50 and 30 μm, where the tasters indicated that while the granulometry was reduced, the perception of the acid taste of the paste decreased, however, the bitterness remained constant and the other attributes (astringency, roasted, cocoa, seedy, fruity, floral and fatty) were perceived with higher notes as the cocoa paste became finer. [ABSTRACT FROM AUTHOR]
    • Abstract:
      El empleo de molinos de piedras (melanger) para la transformación de los granos de cacao en chocolate es una opción para la producción a pequeña escala. Con este proyecto se determinó la incidencia del tamaño de las partículas sobre el perfil de sabor de la pasta de cacao. También se elaboró el perfil de sabor de las pastas de cacao en función de 75, 50 y 30 μm, donde los catadores indicaron que mientras se redujo la granulometría, la percepción del sabor ácido de la pasta disminuyó; sin embargo, el amargor permaneció constante y los demás atributos (astringencia, tostado, cacao, semilloso, frutal, floral y graso) fueron percibidos con notas más altas a medida que la pasta de cacao se hizo más fina. [ABSTRACT FROM AUTHOR]
    • Abstract:
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