data-Sheet-Bonae-Cacao Blanco Piura Eng · Piura - Peru Location Contacto BARCELONA – SPAIN Xavi...
1
COCOA “BLANCO” Name Sensory profile: Walnut, fruit notes, cocoa flavor; with moderate citric acidity, astringency and bitterness. “BLANCO” (PIURA) COCOA ORGANOLEPTIC CHARACTERIZATION MORPHOLOGICAL CHARACTERIZATION - Basic shape: elliptical and spherical - Basal constriction: absent and slight - Apical shape: serrated and attenuated - Roughness: light and intermediate - Depth of the furrow: superficial and intermediate - Color to immature state: green Fruit - Form in longitudinal section: elliptical - Cross section shape: flattened and intermediate - Cotyledon color: white and purple Seed: Piura - Peru Location Contacto BARCELONA – SPAIN Xavi Recio – European Commercial Director +34 665 341 470 [email protected] MIAMI – FLORIDA Badih Merheg – United States Marketing Director +1 (786) 202-4697 [email protected] BEIRUT – LEBANON Katy El Khoury – Middle East Marketing Director +961 76 884 233 [email protected] CALI – COLOMBIA Luis Arango – Gerente LATAM +57 320 6779092 [email protected] www.bonae.net SENSORY ANALYSIS OF COCOA PASTES SCORE RANGES AWARDED FOR EACH OF POSITIVE AND NEGATIVE ATTRIBUTES SENSORY ATTRIBUTES BLANCO POSITIVE Cocoa flavor 2.8 – 3.8 Citrus acidity 2.1 – 4.3 Fruit 0.6 – 2.3 Floral 0.1 – 0.5 Nut 0.8 – 2.0 Malt 0.1 – 1.1 Positive aroma 0.0 – 1.4 NEGATIVE Acetic acidity 1.3 – 3.4 Lactic acidity 0.0 – 1.1 Butyric acidity 0.0 – 1.1 Astringency 3.4 – 4.6 Bitter 3.9 – 5.5 Raw flavor 0.1 – 1.1 Negative aroma 0.1 1.8 – TOTAL SCORE 3.8 – 14.4
Transcript of data-Sheet-Bonae-Cacao Blanco Piura Eng · Piura - Peru Location Contacto BARCELONA – SPAIN Xavi...
COCOA “BLANCO”
Name
Sensory profile:
Walnut, fruit notes, cocoa flavor; with moderate citric acidity, astringency and bitterness.
“BLANCO” (PIURA) COCOA
ORGANOLEPTICCHARACTERIZATION
MORPHOLOGICAL CHARACTERIZATION
- Basic shape: elliptical and spherical- Basal constriction: absent and slight- Apical shape: serrated and attenuated- Roughness: light and intermediate- Depth of the furrow: superficial and intermediate- Color to immature state: green
Fruit
- Form in longitudinal section: elliptical- Cross section shape: flattened and intermediate- Cotyledon color: white and purple
Seed:
Piura - Peru
Location
ContactoBARCELONA – SPAIN
Xavi Recio – European Commercial Director
+34 665 341 470
MIAMI – FLORIDA
Badih Merheg – United States Marketing Director
+1 (786) 202-4697
BEIRUT – LEBANON
Katy El Khoury – Middle East Marketing Director
+961 76 884 233
CALI – COLOMBIA
Luis Arango – Gerente LATAM
+57 320 6779092
www.bonae.net
SENSORY ANALYSIS OF COCOA PASTESSCORE RANGES AWARDED FOR EACH
OF POSITIVE AND NEGATIVE ATTRIBUTES
SENSORY ATTRIBUTES BLANCO
POSITIVE
Cocoa flavor 2.8 – 3.8Citrus acidity 2.1 – 4.3
Fruit 0.6 – 2.3Floral 0.1 – 0.5Nut 0.8 – 2.0Malt 0.1 – 1.1
Positive aroma 0.0 – 1.4
NEGATIVE
Acetic acidity 1.3 – 3.4Lactic acidity 0.0 – 1.1Butyric acidity 0.0 – 1.1
Astringency 3.4 – 4.6Bitter 3.9 – 5.5
Raw flavor 0.1 – 1.1Negative aroma 0.1 1.8–
TOTAL SCORE 3.8 – 14.4
