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Heliyon

Title:		Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation
Author(s):		Dulce VR; Anne G; Manuel K; Carlos AA; Jacobo RC; Sergio de Jesus CE; Eugenia LC;
Address:		"Food Technology Department, Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajio, Zapopan, Jalisco, Mexico. Industrial Biotechnology Department, Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajio, Zapopan, Jalisco, Mexico. Genetic Department, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias (INIFAP), C. E. Rosario Izapa, Chiapas. Km. 18. Carretera Tapachula-Cacahoatan, 30780 Tuxtla Chico, Chiapas, Mexico"
Journal Title:		Heliyon
Year:		2021
Volume:		20210731
Issue:		8
Page Number:		e07694 -
DOI:		10.1016/j.heliyon.2021.e07694
ISSN/ISBN:		2405-8440 (Print) 2405-8440 (Electronic) 2405-8440 (Linking)
Abstract:		"Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of 48 h (B2), they provided volatile compounds mainly associated with descriptors of floral, woody, sweet, fruity and chocolate aromas. The turning start time of 48 h stimulated a microbial profile dominated by yeast such as Hanseniaspora opuntiae, Pichia manshurica, and Meyerozyma carpophila, favoring the production of several key aroma markers associated with cocoa bean fermentation quality, such as phenylethyl acetate, 2-phenylacetaldehyde, 3-methylbutanal, 2-phenylethyl alcohol, 2,3-butanedione, 3-methylbutanoic acid, and 2-methylpropanoic acid, while an immediate turning start time (24 h) favored an aerobic environment that stimulated the rapid growth of Acetobacter pasteurianus, Bacillus subtilis and a higher biodiversity of lactic acid bacteria (LAB) (e.g., Lactobacillus plantarum and Pediococcus acidilactici), which increased the production of ethyl acetate and 3-hydroxy-2-butanone. Volatile compound generation and microbial populations were evaluated and analyzed by multivariate analysis (principal component analysis and partial least squares discriminant analysis) to find correlations and significant differences. This study shows that the method of turning Criollo cacao beans can lead to the formation of desirable aromatic compounds"
Keywords:		Hs-spme/gc-ms Key aroma markers Maldi-tof Multivariate analysis Pls-da Principal component analysis;
Notes:		"PubMed-not-MEDLINEDulce, Velasquez-Reyes Anne, Gschaedler Manuel, Kirchmayr Carlos, Avendano-Arrazate Jacobo, Rodriguez-Campos Sergio de Jesus, Calva-Estrada Eugenia, Lugo-Cervantes eng England 2021/08/18 Heliyon. 2021 Jul 31; 7(8):e07694. doi: 10.1016/j.heliyon.2021.e07694. eCollection 2021 Aug"