| Title: | Effect of fermentation time and drying temperature on volatile compounds in cocoa |
| Author(s): | Rodriguez-Campos J; Escalona-Buendia HB; Contreras-Ramos SM; Orozco-Avila I; Jaramillo-Flores E; Lugo-Cervantes E; |
| Address: | "Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongacion de Carpio y Plan de Ayala s/n, Col. Santo Tomas, Delegacion Miguel Hidalgo, 11340 Mexico City, Mexico. Biotechnology Department, Autonomous Metropolitan University Iztapalapa (UAM-I), Av. San Rafael Atlixco N degrees 186, Col. Vicentina, Delegacion Iztapalapa, 09340 Mexico City, Mexico. Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N degrees 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico. Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N degrees 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico. Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N degrees 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico. Electronic address: eluce24@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2011.10.078 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80 degrees C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SPME-HS/GC-MS and classified as: esters (20), alcohols (12), acids (11), aldehydes and ketones (8), pyrazines (4) and other compounds (3). Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes. Drying at 70 and 80 degrees C after six fermentation days presented a volatile profile similar to the one obtained by sun drying. However, drying at 70 degrees C represents a lower cost. Given the above results, in the present study the optimal conditions for fermentation and drying of cocoa beans were 6days of fermentation, followed by drying at 70 degrees C" |
| Keywords: | Cacao/*chemistry Fermentation/*physiology Gas Chromatography-Mass Spectrometry/methods Temperature Volatile Organic Compounds/*chemistry Cocoa bean quality Fermentation-drying process Gc-ms Volatile profile; |
| Notes: | "MedlineRodriguez-Campos, J Escalona-Buendia, H B Contreras-Ramos, S M Orozco-Avila, I Jaramillo-Flores, E Lugo-Cervantes, E eng Research Support, Non-U.S. Gov't England 2012/05/01 Food Chem. 2012 May 1; 132(1):277-88. doi: 10.1016/j.foodchem.2011.10.078. Epub 2011 Oct 31" |
