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Food Chem

Title:		Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation
Author(s):		Escobar S; Santander M; Zuluaga M; Chacon I; Rodriguez J; Vaillant F;
Address:		"Corporacion Colombiana de Investigacion Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigacion Palmira, Tibaitata y La Selva - Km 14 Mosquera-Bogota, Cundinamarca, P.O. Box 344300, Colombia. Electronic address: sescobar@agrosavia.co. Corporacion Colombiana de Investigacion Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigacion Palmira, Tibaitata y La Selva - Km 14 Mosquera-Bogota, Cundinamarca, P.O. Box 344300, Colombia. Corporacion Colombiana de Investigacion Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory. Centros de Investigacion Palmira, Tibaitata y La Selva - Km 14 Mosquera-Bogota, Cundinamarca, P.O. Box 344300, Colombia; Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement- CIRAD, UMR QualiSud, 1101 avenue Agropolis, CS 24501, 34093. Montpellier Cedex 5, Francia; UMR QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ La Reunion, Montpellier, France"
Journal Title:		Food Chem
Year:		2021
Volume:		20210719
Issue:
Page Number:		130627 -
DOI:		10.1016/j.foodchem.2021.130627
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Thus, at 72 h, the sensory profiles showed no outstanding attributes, while at 96 h, the global quality presented a stronger influence of fine attributes, such as fruitiness, florality, spices and nuttiness. Finally, at 120/144 h, these FFC features diminished. Metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate showed a change according to the fermentation time. This allowed the proposal of 96 h as the optimal fermentation time to produce FFC beans. Additionally, 20 volatiles and 48 discriminating metabolites were defined as potential quality biomarkers"
Keywords:		*Cacao *Chocolate/analysis Fermentation Flavoring Agents/analysis Odorants/analysis *Volatile Organic Compounds Chocolate sensory profile Chocolate volatile aroma compounds Cocoa bean metabolomic fingerprint Fine flavor cocoa Postharvest fermentation time;
Notes:		"MedlineEscobar, Sebastian Santander, Margareth Zuluaga, Martha Chacon, Ivan Rodriguez, Jader Vaillant, Fabrice eng England 2021/07/31 Food Chem. 2021 Dec 15; 365:130627. doi: 10.1016/j.foodchem.2021.130627. Epub 2021 Jul 19"