News Help Institutional access
Back to results
Bibliographic record · Consultation and access
Artículo

Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics

Wexler Goering, Lea Margarita et al · Universidad de Costa Rica · 2025

Open access available
Quick overview. Review the resource’s basic details, then access the content using the main button. This page shows only the information needed to identify, cite, and open the work.
Author / responsible party
Wexler Goering, Lea Margarita et al
Publisher
Universidad de Costa Rica
Year
2025
ISSN
1947-6337
ISSN
1947-6337
Language
English

Resource access

Open the content from the main option or choose another available source.

Universidad de Costa Rica Universidad de Costa Rica OAI-PMH
Entrar por Universidad de Costa Rica
Main access

Open access available

Recurso identificado como acceso abierto, sin confirmar automáticamente si es texto completo directo.
Open resource

Summary

Descripción general del contenido del recurso.

Fine-flavor cocoa can lose sensory attributes when fermented without time and temperature control. This study aimed to assess the effect of micro-batch fermentation time on five organic cocoa cultivars from Upala, Costa Rica (three ancestral or “acriollado” due to Criollo origin, one Forastero, and a clone mixture) by physicochemical, volatile compounds, and sensory analysis. Two ancestral cultivars developed key aroma compounds in 120 h, related to tropical fruits, citric, and floral, while the other developed volatiles related to nuts and caramel in 72 h. Reducing cocoa fermentation time using micro batches can significantly contribute to small farmers’ productivity while developing unique aromas. Cultivars from different genetic origins (Forastero and Criollo) grown on the same farm revealed similar characteristics, suggesting hybridization and the region’s climate and soil conditions positive effect. Evaluation of pure cocoa paste may improve the precision of sensory analysis in relation to volatiles. Universidad de Costa Rica/[723-C2-513]/UCR/Costa Rica Asociación de Cooperacion Internacional de Corea/[]/KOICA/Costa Rica

How to cite

Elegí el formato que necesitás y copiá la referencia al portapapeles.

APA 7

Wexler Goering, L. M. E. A. (2025). Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics. https://doi.org/10.1080/19476337.2025.2486226

MLA

Wexler Goering, Lea Margarita et al. "Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics." 2025. https://doi.org/10.1080/19476337.2025.2486226.

Chicago

Wexler Goering, Lea Margarita et al. 2025. "Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics.". https://doi.org/10.1080/19476337.2025.2486226.

Harvard

Wexler Goering, L. M. E. A. 2025, Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics, Universidad de Costa Rica, available at: https://doi.org/10.1080/19476337.2025.2486226 [Accessed 7 Aug. 2026].

Share and print

Save the record, copy its permanent link, or print it as a PDF.

Export reference

You can export the record in common formats for use in a reference manager.

RIS BibTeX

Resource details

Bibliographic information to help confirm that this is the correct material.

Title
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics
Author / contributors
Wexler Goering, Lea Margarita et al
Publisher
Universidad de Costa Rica
Publication year
2025
ISSN
1947-6337
ISSN
1947-6337
Language
English

Subjects

Explore related resources through these subjects.

Theobroma cacao L; fine flavor cocoa; key volatile compounds; cocoa sensory analysis; smallholder cocoa producers; multiple factorial analysis; micro-batch fermentation
Copied