<?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>2218-3620</journal-id>
<journal-title><![CDATA[Revista Universidad y Sociedad]]></journal-title>
<abbrev-journal-title><![CDATA[Universidad y Sociedad]]></abbrev-journal-title>
<issn>2218-3620</issn>
<publisher>
<publisher-name><![CDATA[Editorial "Universo Sur"]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2218-36202022000100543</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Diversidad fisicoquímica y sensorial de 60 árboles elite de Theobroma cacao l., del sur del Ecuador]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical and sensory diversity of 60 elite trees of Theobroma cacao l., from southern Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quevedo Guerrero]]></surname>
<given-names><![CDATA[José Nicasio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez Villalobos]]></surname>
<given-names><![CDATA[Maribel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alfonso Portillo]]></surname>
<given-names><![CDATA[Elvis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Batista]]></surname>
<given-names><![CDATA[Rigoberto Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tuz Guncay]]></surname>
<given-names><![CDATA[Ivanna Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Machala  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Zulia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Venezuela</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2022</year>
</pub-date>
<volume>14</volume>
<numero>1</numero>
<fpage>543</fpage>
<lpage>553</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2218-36202022000100543&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2218-36202022000100543&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2218-36202022000100543&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Theobroma cacao L. tiene una amplia diversidad fenotípica en Ecuador debido a la gran variabilidad de sus escenarios ecogeográficos en los que se cultiva, la provincia de El Oro esta entre las tres zonas que registran áreas de cultivo de cacao fino y de aroma. El objetivo de este trabajo fue caracterizar de forma fisicoquímica y sensorial 60 árboles representativos de cacao del sur de ecuador. Para la caracterización se utilizaron 22 descriptores fisicoquímicos y sensoriales de tipo cuantitativos y cualitativos. El análisis de PCA mostró que los descriptores más discriminantes fueron: fermentación total (FET), Granos deficientes (GRD), granos vanos (GRV), fermentación buena (FEB), fermentación media (FEM), pH del grano fermentado y seco (pHG), acidez del licor (Acid), granos violetas (GRVi) y actividad antioxidante (ACO) que explican el 80% de la varianza total acumulada. En el análisis de agrupamiento se obtuvo un dendrograma que muestra diez grupos bien definidos. Los granos de cacao que poseen elevado porcentaje de grasa presentan baja actividad antioxidante y viceversa, entre los 60 cacaos analizados existen muestras con elevada actividad antioxidante.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Theobroma cacao L. has a wide phenotypic diversity in Ecuador due to the great variability of its ecogeographic scenarios in which it is cultivated, the province of El Oro is among the three zones that register areas of cultivation of fine and aroma cacao. The objective of this work was to characterize in a physicochemical and sensory way 60 representative cacao trees from the south of Ecuador. For the characterization, 22 quantitative and qualitative physicochemical and sensory descriptors were used. The PCA analysis showed that the most discriminating descriptors were: total fermentation (FET), deficient grains (GRD), vain grains (GRV), good fermentation (FEB), medium fermentation (FEM), pH of the fermented and dry grain (pHG), acidity of the liquor (Acid), violet grains (GRVi) and antioxidant activity (ACO) that explain 80% of the total accumulated variance. In the cluster analysis, a dendrogram was obtained that shows ten well-defined groups. The cocoa beans that have a high percentage of fat present low antioxidant activity and vice versa, among the 60 cocoas analyzed there are samples with high antioxidant activity.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Fisicoquímicos]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[humedad]]></kwd>
<kwd lng="es"><![CDATA[violetas]]></kwd>
<kwd lng="es"><![CDATA[vanos]]></kwd>
<kwd lng="en"><![CDATA[Physicochemicals]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[humidity]]></kwd>
<kwd lng="en"><![CDATA[violets]]></kwd>
<kwd lng="en"><![CDATA[vain]]></kwd>
</kwd-group>
</article-meta>
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