What question did this study set out to answer?

To link volatile and non-volatile chemical compositions with sensory attributes for characterizing and differentiating cocoa liquors across geographical subregions.

August 16, 2026Food Science and Technology International

Linking chemical composition and sensory attributes in cocoa liquors: A multivariate profiling strategy

View Full Paper

Ask AI

Bookmark

Authors

DVDulce Velásquez-ReyesUniversidad Veracruzana NMNorma Morales-HernándezCentro de Investigación y Proyectos en Ambiente y Desarrollo MAMontserrat Alcázar-ValleCentro de Investigación y Proyectos en Ambiente y Desarrollo

Discussion

Member takes

Implication

Chemometric profiling reveals distinct regional chemical and sensory signatures in Mexican cocoa liquors, highlighting new biomarkers for origin authentication and quality control.

Key Points

To link volatile and non-volatile chemical compositions with sensory attributes for characterizing and differentiating cocoa liquors across geographical subregions.
Analyzed volatile profiles using gas chromatography-mass spectrometry (GC-MS) and non-volatile compounds using high-performance liquid chromatography (HPLC) in cocoa liquors from Sierra and Chontalpa, Tabasco, Mexico.
Conducted descriptive sensory profiling with a trained panel to assess taste and aroma attributes.
Employed principal component analysis (PCA) and multiple factor analysis (MFA) to determine regional differences and chemical-sensory correlations.
Demonstrated distinct chemical and sensory separation between cocoa liquors originating from Sierra and Chontalpa subregions.
Identified strong positive correlations between bitterness and astringency with the concentrations of theobromine, caffeine, catechin, and epicatechin.
Linked fruity, roasted, and acidic flavor notes directly to specific volatile esters, pyrazines, and organic acids.

Cite This Study

Velásquez-Reyes et al. (2026) studied this question.

synapsesocial.com/papers/6a8179dcf2fb91fc834ad485 https://doi.org/10.1177/10820132261476780

View Full Paper

Ask AI

Bookmark

Implication

Chemometric profiling reveals distinct regional chemical and sensory signatures in Mexican cocoa liquors, highlighting new biomarkers for origin authentication and quality control.

Linking chemical composition and sensory attributes in cocoa liquors: A multivariate profiling strategy

Discussion

Member takes

Implication

Key Points

Cite This Study

Linking chemical composition and sensory attributes in cocoa liquors: A multivariate profiling strategy

Discussion

Member takes

Implication

Key Points

Cite This Study

Also Consider

Also Consider