« Previous Abstract"Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium"    Next AbstractImpaired mastication reduced newly generated neurons at the accessory olfactory bulb and pheromonal responses in mice »

Food Res Int

Title:		Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA
Author(s):		Utrilla-Vazquez M; Rodriguez-Campos J; Avendano-Arazate CH; Gschaedler A; Lugo-Cervantes E;
Address:		"Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco, Unidad de Tecnologia Alimentaria, Camino Arenero 1227, El Bajio del Arenal, 45019 Guadalajara, Mexico. Instituto Nacional de Investigaciones Forestales, Agricolas y Pecuarias-INIFAP, Campo experimental Rosario Izapa, Carretera Tapachula-Cacahoatan Km. 18, 30780 Rosario Izapa, Chiapas, Mexico. Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco, Unidad de Tecnologia Alimentaria, Camino Arenero 1227, El Bajio del Arenal, 45019 Guadalajara, Mexico. Electronic address: elugo@ciatej.mx"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191129
Issue:
Page Number:		108834 -
DOI:		10.1016/j.foodres.2019.108834
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical analysis of Venn diagram and a multivariate Analysis of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcohols. The differences in chemical composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcohols, some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcohols, ketones and hydrocarbons predominated"
Keywords:		Alcohols/analysis Aldehydes/analysis Cacao/*chemistry Desiccation Esters/analysis *Fermentation Food Analysis *Food Handling Gas Chromatography-Mass Spectrometry Ketones/analysis Mexico Odorants/analysis *Principal Component Analysis Volatile Organic Comp;
Notes:		"MedlineUtrilla-Vazquez, Marycarmen Rodriguez-Campos, Jacobo Avendano-Arazate, Carlos Hugo Gschaedler, Anne Lugo-Cervantes, Eugenia eng Research Support, Non-U.S. Gov't Canada 2020/02/11 Food Res Int. 2020 Mar; 129:108834. doi: 10.1016/j.foodres.2019.108834. Epub 2019 Nov 29"