Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans
Joint Authors
Cevallos-Cevallos, Juan Manuel
Gysel, Laura
Maridueña-Zavala, Maria Gabriela
Molina-Miranda, María José
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-02
Country of Publication
Egypt
No. of Pages
14
Abstract EN
Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the unique sensory characteristics of chocolate products.
However, comparative changes in volatiles occurring during fermentation of Criollo, Forastero, and Nacional cacao—three of the most representative cultivars worldwide—have not been reported.
Beans of each cultivar were fermented for five days and samples were taken every 24 hours.
Volatiles from each sample were adsorbed into a solid phase microextraction fiber and analyzed by gas chromatography-mass spectrometry.
Aroma potential of each compound was determined using available databases.
Multivariate data analyses showed partial clustering of samples according to cultivars at the start of the fermentation but complete clustering was observed at the end of the fermentation.
The Criollo cacao produced floral, fruity, and woody aroma volatiles including linalool, epoxylinalool, benzeneethanol, pentanol acetate, germacrene, α-copaene, aromadendrene, 3,6-heptanedione, butanal, 1-phenyl ethenone, 2-nonanone, and 2-pentanone.
Nacional cacao produced fruity, green, and woody aroma volatiles including 2-nonanone, 3-octen-1-ol, 2-octanol acetate, 2-undecanone, valencene, and aromadendrene.
The Forastero cacao yielded floral and sweet aroma volatiles such as epoxylinalool, pentanoic acid, benzeneacetaldehyde, and benzaldehyde.
This is the first report of volatiles produced during fermentation of Criollo, Forastero, and Nacional cacao from the same origin.
American Psychological Association (APA)
Cevallos-Cevallos, Juan Manuel& Gysel, Laura& Maridueña-Zavala, Maria Gabriela& Molina-Miranda, María José. 2018. Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1185067
Modern Language Association (MLA)
Cevallos-Cevallos, Juan Manuel…[et al.]. Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans. Journal of Food Quality No. 2018 (2018), pp.1-14.
https://search.emarefa.net/detail/BIM-1185067
American Medical Association (AMA)
Cevallos-Cevallos, Juan Manuel& Gysel, Laura& Maridueña-Zavala, Maria Gabriela& Molina-Miranda, María José. Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1185067
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185067