<?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>1900-3803</journal-id>
<journal-title><![CDATA[Entramado]]></journal-title>
<abbrev-journal-title><![CDATA[Entramado]]></abbrev-journal-title>
<issn>1900-3803</issn>
<publisher>
<publisher-name><![CDATA[Universidad Libre de Cali]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1900-38032018000200256</article-id>
<article-id pub-id-type="doi">10.18041/1900-3803/entramado.2.4756</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Perfil sensorial de cuatro modelos de siembra de cacao en Colombia]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensorial prof le of four cocoa sowing models in Colombia]]></article-title>
<article-title xml:lang="pt"><![CDATA[Perfil sensorial de quatro modelos de plantio de cacau na Colombia]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintana Fuentes]]></surname>
<given-names><![CDATA[Lucas Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Jerez]]></surname>
<given-names><![CDATA[Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno Martínez]]></surname>
<given-names><![CDATA[Edith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Abierta y Distancia  ]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Abierta y Distancia  ]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Federación Nacional de Cacaoteros - FEDECACAO  ]]></institution>
<addr-line><![CDATA[San Vicente de Chucurí Santander]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>14</volume>
<numero>2</numero>
<fpage>256</fpage>
<lpage>268</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1900-38032018000200256&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1900-38032018000200256&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1900-38032018000200256&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El objetivo fue el determinar las características sensoriales del licor de cacao correspondiente a cuatro modelos de siembra establecidos por Fedecacao en cuatro regiones productoras de Colombia. Evaluando las características sensoriales para establecer el perfil sensorial de los licores de cacao, correspondiente a los cuatro modelos de siembra en las cuatro regiones productoras, de acuerdo a la NTC 3929. Los modelos evaluados corresponden a los siguientes clones; Ml: Testigo CCN-51, M2: Materiales con tamaño de grano grande FSV 41 - ICS 39 - ICS - ICS 1, M3: Materiales de alta producción FSA 13 - ICS 1 - FLE 3 - TSH 565, M4: Materiales con resistencia Mo-nilia FEC 2 - CAUC 39 - ICS 95 - FLE 2. Determinando las características sensoriales del licor del cacao de los modelos establecidos; se determina las variables que indican el comportamiento de los atributos en cada licor: Se logra establecer que el Modelo 4 de resistencia a enfermedades tiene un mejor perfil sensorial con respecto a los otros tres siendo este típico de un cacao de origen trinitario y que permitirá obtener licores con alto grado de calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The objective of this study was of determine the sensorial characteristics of the cocoa liquor corresponding for each one of the four sowing models established by Fedecacao in the four producer&#8217;s regions of Colombia. Evaluating the sensorial characteristics to establish the sensorial profile of the cocoa liquor of the obtained materials on each model of sowing following the NTC 3929 characterizing each one of the models for each region. The evaluated models correspond to the following clones M1: CCN-51, M2: Materials with a big grain size. FSV 41- ICS 39 - ICS 6 - ICS 1, M3: Materials with high productions. FSA 13- ICS 1- FLE 3- TSH 565, M4: Materials with Monilia resistance. FEC 2 - CAUC 39 - ICS 95 - FLE 2. Determining the sensorial characteristics of the cocoa liquor of the established models, it is determined the variables that indicate the behavior of the attributes of each liquor We established the sensorial profile of the four models succeeding in establishing that the model number four of sickness resistance has a better sensorial profile comparing with the other three being this typical of a cocoa with a trinitary origin and that will permit obtain liquors with high quality.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O objetivo foi determinar as características sensoriais do licor de cacau correspondentes a quatro modelos de semeadura estabelecidos pela Fedecacao em quatro regiões produtoras da Colombia. Avaliar as características sensoriais para estabelecer o perfil sensorial do licor de cacau, o que corresponde aos produtores quatro modelos de sementes quatro regiões, de acordo com o CNT 3929. Os modelos clones testados correspondem ao seguinte; M1: Testemunha CCN-51, M2: materiais com grão grande tamanho FSV 41 - ICS 39 - ICS - ICS 1 m3: Materiais de alta produção FSA 13 - ICS 1 - FLE 3 - TSH 565, M4: Materiais resistentes Monilia FEC 2 - CAUC 39 - ICS 95 - FLE 2. Determinação das características sensoriais do licor de cacau dos modelos estabelecidos; as variáveis que indicam o comportamento dos atributos em cada licor são determinadas. É possível estabelecer que o modelo 4 resistência a doenças tem melhor perfil sensorial em comparação com as outras três sendo este típico de uma origem de cacau trinitarista e que vai produzir licores com alta qualidade.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cacao]]></kwd>
<kwd lng="es"><![CDATA[modelo]]></kwd>
<kwd lng="es"><![CDATA[perfil]]></kwd>
<kwd lng="es"><![CDATA[licor de cacao]]></kwd>
<kwd lng="en"><![CDATA[Cocoa]]></kwd>
<kwd lng="en"><![CDATA[model]]></kwd>
<kwd lng="en"><![CDATA[profile]]></kwd>
<kwd lng="en"><![CDATA[cocoa liquor]]></kwd>
<kwd lng="pt"><![CDATA[Cacau]]></kwd>
<kwd lng="pt"><![CDATA[modelo]]></kwd>
<kwd lng="pt"><![CDATA[perfil]]></kwd>
<kwd lng="pt"><![CDATA[licor de cacau]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BECKETT]]></surname>
<given-names><![CDATA[S.T]]></given-names>
</name>
</person-group>
<source><![CDATA[Fabricación y utilización Industrial del chocolate]]></source>
<year>1994</year>
<page-range>440</page-range><publisher-loc><![CDATA[España ]]></publisher-loc>
<publisher-name><![CDATA[Editorial Acribia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CARPENTER]]></surname>
<given-names><![CDATA[Roland]]></given-names>
</name>
<name>
<surname><![CDATA[LYON David H. Y HASDELL]]></surname>
<given-names><![CDATA[Terry A]]></given-names>
</name>
</person-group>
<source><![CDATA[Análisis sensorial en el desarrollo y control de la calidad de alimentos]]></source>
<year>2002</year>
<page-range>210</page-range><publisher-loc><![CDATA[Zaragoza ]]></publisher-loc>
<publisher-name><![CDATA[Editorial Acribia , S.A]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CRESPO]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[CRESPO]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<source><![CDATA[Cultivo y beneficio del cacao CCN51]]></source>
<year>1997</year>
<page-range>136</page-range><publisher-loc><![CDATA[Guayaquil ]]></publisher-loc>
<publisher-name><![CDATA[Editorial El]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PEDRERO]]></surname>
<given-names><![CDATA[Daniel Luis]]></given-names>
</name>
<name>
<surname><![CDATA[PANGBORN]]></surname>
<given-names><![CDATA[Rosa Marie]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación sensorial de los alimentos, métodos analíticos]]></source>
<year>1989</year>
<page-range>251</page-range><publisher-loc><![CDATA[Me&#769;xico, D.F. ]]></publisher-loc>
<publisher-name><![CDATA[Editorial Alhambra Mexicana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="book">
<collab>FEDECACAO NUEVOS CLONES REGIONALES DE CACAO</collab>
<source><![CDATA[Base de la biodiversidad, productividad y calidad del cacao de Colombia]]></source>
<year>2016</year>
<publisher-loc><![CDATA[Bucaramanga ]]></publisher-loc>
<publisher-name><![CDATA[División de publicaciones UIS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="">
<collab>FEDECACAO</collab>
<source><![CDATA[Guía técnica para el cultivo del cacao]]></source>
<year>2016</year>
<edition>Séptima edición</edition>
<publisher-loc><![CDATA[Bogotá D.C. Colombia ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Icontec</collab>
<source><![CDATA[GTC 165, análisis sensorial. Metodología. Guía genera]]></source>
<year>2014</year>
<publisher-loc><![CDATA[Bogotá, D.C. ]]></publisher-loc>
<publisher-name><![CDATA[Icontec]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[GTC 232. Análisis sensorial. Metodología. Guía general para establecer un perfil sensorial]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[Icontec]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[NTC 3929. Análisis sensorial. Metodología. Métodos del perfil del sabor]]></source>
<year>2009</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[Icontec]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[GTC 226. Análisis sensorial. Guía general para el diseño de cuartos de prueba]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[ICONTEC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[NTC 5278. Análisis sensorial. Análisis secuencial]]></source>
<year>2004</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[ICONTEC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[NTC 1252. Cacao en grano]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[Icontec]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[GTC 245. Análisis sensorial. Guía general para la selección y seguimiento de evaluadores. Parte 1. Evaluadores seleccionados]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[Icontec]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="book">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS. Icontec</collab>
<source><![CDATA[Guía general para la selección y seguimiento de evaluadores. Parte 2. Evaluadores sensoriales expertos]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Bogotá D.C. ]]></publisher-loc>
<publisher-name><![CDATA[Icontec]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[JIMÉNEZ]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[AMORES]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[NICKLIN]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[RODRÍGUEZ]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<source><![CDATA[Micro fermentación y análisis sensorial para la selección de árboles superiores de cacao]]></source>
<year>2011</year>
<publisher-loc><![CDATA[Quevedo ]]></publisher-loc>
<publisher-name><![CDATA[INIAP]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[KADOW]]></surname>
<given-names><![CDATA[Daiel]]></given-names>
</name>
<name>
<surname><![CDATA[NIEMENAK]]></surname>
<given-names><![CDATA[Nicolas]]></given-names>
</name>
<name>
<surname><![CDATA[ROHN]]></surname>
<given-names><![CDATA[Sascha,]]></given-names>
</name>
<name>
<surname><![CDATA[LIEBEREI]]></surname>
<given-names><![CDATA[Reinhard]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) - reconstruction and guidance of the fermentation process)]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2015</year>
<volume>62</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>357-61</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MISNAWI]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[JINAP]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[JAMILAH]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[NAZAMID]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting]]></article-title>
<source><![CDATA[Food Quality and Preference]]></source>
<year>2004</year>
<volume>15</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>403-9</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MORALES]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<source><![CDATA[La evaluación sensorial de los alimentos en la teoría y la práctica]]></source>
<year>1994</year>
<publisher-loc><![CDATA[Zaragoza ]]></publisher-loc>
<publisher-name><![CDATA[Acribia]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MOREAU]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[BACELAR]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[SOARES]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[BISPO]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil]]></article-title>
<source><![CDATA[African Journal of Biotechnology]]></source>
<year>2013</year>
<volume>12</volume>
<numero>33</numero>
<issue>33</issue>
<page-range>5218-25</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PANGBORN]]></surname>
<given-names><![CDATA[Rose Marie]]></given-names>
</name>
<name>
<surname><![CDATA[PEDRERO]]></surname>
<given-names><![CDATA[Daniel Luis]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación sensorial de los alimentos. Métodos analíticos]]></source>
<year>1996</year>
<page-range>40-61</page-range><publisher-loc><![CDATA[México D.F. ]]></publisher-loc>
<publisher-name><![CDATA[Alhambra Mexicana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PEREA]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[MARTÍNEZ]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[ARÁNZAZU]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[CADENA]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<source><![CDATA[Características de calidad del cacao e Colombia. Catálogo de 26 cultivares]]></source>
<year>2013</year>
<edition>Primera Edición ed</edition>
<publisher-loc><![CDATA[Bucaramanga - Colombia ]]></publisher-loc>
<publisher-name><![CDATA[División de publicaciones UIS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[QUINTANA]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[GÓMEZ]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación sensorial del cacao producido en San Vicente de Chucurí (S)]]></source>
<year>2012</year>
<publisher-loc><![CDATA[Bucaramanga ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional Abierta y a Distancia UNAD]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[QUINTANA]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[GÓMEZ]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de la calidad sensorial del grano de cacao en tres pisos térmicos de la zona de San Vicente de Chucuri para los clones CCN 51, ICS 60 e ICS 95]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Bucaramanga ]]></publisher-loc>
<publisher-name><![CDATA[UNAD]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RAMOS]]></surname>
<given-names><![CDATA[Gladys]]></given-names>
</name>
<name>
<surname><![CDATA[GONZÁLEZ]]></surname>
<given-names><![CDATA[Nestor]]></given-names>
</name>
<name>
<surname><![CDATA[ZAMBRANO]]></surname>
<given-names><![CDATA[Alexis]]></given-names>
</name>
<name>
<surname><![CDATA[GÓMEZ]]></surname>
<given-names><![CDATA[Álvaro]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Olores y sabores de cacaos (Theobroma cacao L.) venezolanos obtenidos usando un panel de catación entrenado]]></article-title>
<source><![CDATA[Revista Científica UDO Agrícola]]></source>
<year>2013</year>
<volume>13</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>114-27</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SANCHO]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[BOTA]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[DE CASTRO]]></surname>
<given-names><![CDATA[J.J]]></given-names>
</name>
</person-group>
<source><![CDATA[Introducción al Análisis Sensorial de los alimentos]]></source>
<year>1999</year>
</nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SOMARRIBA CHÁVEZ]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Cerda Bustillo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Astorga Domian]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Quesada Chaverri]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Vásquez Morera]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<source><![CDATA[Reproducción sexual del cacao]]></source>
<year>2010</year>
<publisher-loc><![CDATA[Costa Rica ]]></publisher-loc>
<publisher-name><![CDATA[Centro Agronómico Tropical de Investigación y Enseñanza (CATIE)]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[STEVENSON]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[CORVEN]]></surname>
<given-names><![CDATA[J. Y]]></given-names>
</name>
</person-group>
<source><![CDATA[Manual para el análisis de cacao en el laboratorio]]></source>
<year>1993</year>
<publisher-loc><![CDATA[San José, Costa Rica ]]></publisher-loc>
<publisher-name><![CDATA[IICA]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SUKHA]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The use of an optimized organoleptic assessment protocol describes and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[BUTLER]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[UMAHARAN]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[BOULT]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<source><![CDATA[: Eur Food Res Techno]]></source>
<year>2007</year>
<volume>226</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>405-13</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TOUS]]></surname>
<given-names><![CDATA[Meritxell]]></given-names>
</name>
</person-group>
<source><![CDATA[Cacao y encomienda en la Alcaldía Mayor de Sonsonate, siglo XVI]]></source>
<year>2011</year>
<volume>68</volume>
<numero>2</numero>
<conf-name><![CDATA[ Anuario de Estudios Americanos]]></conf-name>
<conf-loc> </conf-loc>
<issue>2</issue>
<page-range>513-37</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
