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espanolEl objetivo fue el determinar las caracteristicas sensoriales del licor de cacao correspondiente a cuatro modelos de siembra establecidos por Fedecacao en cuatro regiones productoras de Colombia. Evaluando las caracteristicas 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; M1: Testigo CCN-51, M2: Materiales con tamano de grano grande FSV 41 - ICS 39 - ICS - ICS 1, M3: Materiales de alta produccion FSA 13 – ICS 1 - FLE 3 - TSH 565, M4: Materiales con resistencia Mo-nilia FEC 2 - CAUC 39 - ICS 95 - FLE 2. Determinando las caracteristicas 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 tipico de un cacao de origen trinitario y que permitira obtener licores con alto grado de calidad EnglishThe 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’s regions of Colombia. Evaluating the sensorial cha-racteristics to establish the sensorial profile of the cocoa liquor of the obtained materials on each model of sowing fo-llowing 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 pro-ductions. 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. portuguesO objetivo foi determinar as caracteristicas sensoriais do licor de cacau correspondentes a quatro modelos de semeadura estabelecidos pela Fedecacao em quatro regioes produtoras da Colombia. Avaliar as caracteristicas sensoriais para estabelecer o perfil sensorial do licor de cacau, o que corresponde aos produtores quatro modelos de sementes quatro regioes, de acordo com o CNT 3929. Os modelos clones testados correspondem ao seguinte; M1: Testemunha CCN-51, M2: materiais com grao grande tamanho FSV 41 - ICS 39 - ICS - ICS 1 m3: Materiais de alta producao FSA 13 - ICS 1 - FLE 3 - TSH 565, M4: Materiais resistentes Monilia FEC 2 - CAUC 39 - ICS 95 - FLE 2. Determinacao das caracteristicas sensoriais do licor de cacau dos modelos estabelecidos; as variaveis que indicam o comportamento dos atributos em cada licor sao determinadas. E possivel estabelecer que o modelo 4 resistencia a doencas tem melhor perfil sensorial em comparacao com as outras tres sendo este tipico de uma origem de cacau trinitarista e que vai produzir licores com alta qualidade

Perfil sensorial de cuatro modelos de siembra de cacao en Colombia