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Sensory evaluation of unroasted cacao beans as coarse powder [English]
Published : 11-11-2024 - Duration : 00:10:34 - Like : 18 - Dislike : 0
Views : 615
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Description :
This protocol* outlines the procedure for preparing and conducting sensory evaluation of unroasted cacao beans ground into a coarse powder. The primary objective is to perform an initial quality screening of fermented and dried but unroasted cacao bean samples, complementing the physical evaluation and aroma profile obtained from whole and cut beans. This evaluation helps identify defects, off-flavours, and other characteristics relevant to decision-making processes. Additionally, it provides an
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