TABLE 2.
Comparison by a consumer panel of chocolates made from inoculated pilot-scale cocoa pulp fermentationsa
| Strain | Consumer preferenceb |
||
|---|---|---|---|
| H19 (intense, strong, with sweet, fruity and sour hints) | H28 (intense, full, sweet, soft, smooth, nice aftertaste) | H37 (very aromatic, sweet, milky, on the edge of too sweet) | |
| Y115 | NA | 5/11 | 9/7 |
| Y927 | 8/8 | 3/13c | 6/10 |
| Spontaneous | 3/13c | 1/15c | 4/12c |
a
Sixteen panelists were asked to compare the spontaneous reference and parental strains (Y115 and Y927) with the hybrids (H19, H28, and H37). H19 is a Y927 inbred hybrid, H28 an outbred hybrid between Y115 and Y927, and H37 is an H28 inbred hybrid.
b
The number of panelists who preferred chocolate made with the parental strain is indicated on the left in each pair. NA, not applicable.
c
P ≤ 0.05. P values were calculated using the binomial test (probability = 0.50).