| Title: | Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725 |
| Author(s): | Chagas Junior GCA; Ferreira NR; Andrade EHA; Nascimento LDD; Siqueira FC; Lopes AS; |
| Address: | "Laboratorio de Processos Biotecnologicos (LABIOTEC), Programa de Pos-graduacao em Ciencia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Para (UFPA), Belem 66075-110, Brazil. Laboratorio Adolpho Ducke, Coordenacao de Botanica, Museu Paraense Emilio Goeldi, Av. Perimetral, 1900, Terra Firme, Belem 66077-830, Brazil" |
| DOI: | 10.3390/molecules26020344 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tome-Acu, Para state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 degrees C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region" |
| Keywords: | Cacao/*metabolism Chocolate/*analysis *Fermentation Food Industry Pichia/*metabolism Saccharomyces cerevisiae/*metabolism Seeds/metabolism Volatile Organic Compounds/*analysis Gc-ms Hca Pca chocolate; |
| Notes: | "MedlineChagas Junior, Gilson Celso Albuquerque Ferreira, Nelson Rosa Andrade, Eloisa Helena de Aguiar Nascimento, Lidiane Diniz do Siqueira, Francilia Campos de Lopes, Alessandra Santos eng 88882.460007/2019-01/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Cacau P2/Instituto Tecnologico Vale (ITV)/ Switzerland 2021/01/15 Molecules. 2021 Jan 11; 26(2):344. doi: 10.3390/molecules26020344" |
