| Title: | "Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor" |
| Author(s): | Velasquez-Reyes D; Rodriguez-Campos J; Avendano-Arrazate C; Gschaedler A; Alcazar-Valle M; Lugo-Cervantes E; |
| 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. Genetic Department, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias (INIFAP), C. E. Rosario Izapa, Chiapas, Mexico. Industrial Biotechnology Department, Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco (CIATEJ), A.C, Mexico" |
| DOI: | 10.1016/j.heliyon.2023.e15129 |
| ISSN/ISBN: | 2405-8440 (Print) 2405-8440 (Electronic) 2405-8440 (Linking) |
| Abstract: | "Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin" |
| Keywords: | Cocoa liquor Fermentation Organic acids Volatile compounds; |
| Notes: | "PubMed-not-MEDLINEVelasquez-Reyes, Dulce Rodriguez-Campos, Jacobo Avendano-Arrazate, Carlos Gschaedler, Anne Alcazar-Valle, Montserrat Lugo-Cervantes, Eugenia eng England 2023/04/24 Heliyon. 2023 Apr 1; 9(4):e15129. doi: 10.1016/j.heliyon.2023.e15129. eCollection 2023 Apr" |
