<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122018000100046</article-id>
<article-id pub-id-type="doi">10.15446/acag.v67n1.66572</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de la calidad organoléptica de Theobroma cacao L. en fincas cacaoteras en el norte de Huila, Colombia]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Machado Cuellar]]></surname>
<given-names><![CDATA[Leidy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ordoñez Espinosa]]></surname>
<given-names><![CDATA[Claudia Mercedes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Angel Sánchez]]></surname>
<given-names><![CDATA[Yimi Katherine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guaca Cruz]]></surname>
<given-names><![CDATA[Lised]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suárez Salazar]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,aff2  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>67</volume>
<numero>1</numero>
<fpage>46</fpage>
<lpage>52</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122018000100046&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122018000100046&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122018000100046&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable, unpleasant and contaminated) according to a tasting panel. In general, bromatological characteristics of cocoa samples showed acceptable levels, presence of special volatile compounds (linalool and linalool oxide) that affected sensory attributes (floral). Likewise, levels of caffeine and theobromine had adequate levels that resulted in bitter taste. A relationship was found between volatile fraction compounds and bromatological analysis variables, secondary metabolites and total polyphenols that affected the quality of the product.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El cacao es un alimento que posee atributos sensoriales y organolépticos que dependen de procesos de poscosecha como la fermentación. Este proceso además de afectar el perfil sensorial, incide sobre las reacciones químicas y por consiguiente, en la calidad del producto. Por lo anterior, el objetivo de este estudio es realizar una caracterización química y sensorial de muestras de cacao (Theobroma cacao L.) de diferentes fincas cacaoteras en el departamento del Huila, Colombia. Se realizó además un análisis bromatológico, se determinaron los metabolitos secundarios (cafeína y teobromina) y polifenoles totales, así como compuestos de la fracción volátil utilizando cromatografía de gases por microextracción en fase sólida en el modo headspace (HS-SPME); por último, se realizó una clasificación de las muestras (aceptable, desagradable y contaminada) resultado de un panel de catación. En general, se encontraron muestras de cacao con características bromatológicas en niveles aceptables, presencia de compuestos volátiles especiales (linalool y oxido de linalool) que incidieron en los atributos sensoriales (floral). Así mismo, niveles de cafeína y teobromina en un nivel adecuado que se tradujo en el sabor amargo. Se encontró una relación entre los compuestos de la fracción volátil y las variables del análisis bromatológico, metabolitos secundarios y polifenoles totales que incidieron en la calidad del producto.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[bromatological analysis]]></kwd>
<kwd lng="en"><![CDATA[secondary metabolites]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[volatile fraction compounds]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[sensory attributes]]></kwd>
<kwd lng="es"><![CDATA[análisis bromatológico]]></kwd>
<kwd lng="es"><![CDATA[metabolitos secundarios]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[compuestos de fracción volátil]]></kwd>
<kwd lng="es"><![CDATA[análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[atributos sensoriales]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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