Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor
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 sam...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023023368 |
| _version_ | 1797836958534205440 |
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| author | Dulce Velásquez-Reyes Jacobo Rodríguez-Campos Carlos Avendaño-Arrazate Anne Gschaedler Montserrat Alcázar-Valle Eugenia Lugo-Cervantes |
| author_facet | Dulce Velásquez-Reyes Jacobo Rodríguez-Campos Carlos Avendaño-Arrazate Anne Gschaedler Montserrat Alcázar-Valle Eugenia Lugo-Cervantes |
| author_sort | Dulce Velásquez-Reyes |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-09T15:18:22Z |
| format | Article |
| id | doaj.art-81dd56bdc8b54a4a9395c0b44445405c |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-09T15:18:22Z |
| publishDate | 2023-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-81dd56bdc8b54a4a9395c0b44445405c2023-04-29T14:55:26ZengElsevierHeliyon2405-84402023-04-0194e15129Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquorDulce Velásquez-Reyes0Jacobo Rodríguez-Campos1Carlos Avendaño-Arrazate2Anne Gschaedler3Montserrat Alcázar-Valle4Eugenia Lugo-Cervantes5Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, MexicoFood Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, MexicoGenetic Department, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias (INIFAP), C. E. Rosario Izapa, Chiapas, MexicoIndustrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C, MexicoFood Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, MexicoFood Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2405844023023368Volatile compoundsOrganic acidsFermentationCocoa liquor |
| spellingShingle | Dulce Velásquez-Reyes Jacobo Rodríguez-Campos Carlos Avendaño-Arrazate Anne Gschaedler Montserrat Alcázar-Valle Eugenia Lugo-Cervantes Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor Heliyon Volatile compounds Organic acids Fermentation Cocoa liquor |
| title | Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor |
| title_full | Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor |
| title_fullStr | Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor |
| title_full_unstemmed | Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor |
| title_short | Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor |
| title_sort | forastero and criollo cocoa beans differences on the profile of volatile and non volatile compounds in the process from fermentation to liquor |
| topic | Volatile compounds Organic acids Fermentation Cocoa liquor |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023023368 |
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