The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru
The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted an...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Trujillo
2020-11-01
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| Series: | Scientia Agropecuaria |
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| Online Access: | https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180 |
| _version_ | 1819227583031541760 |
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| author | Marvin G. Valle-Epquín César R. Balcázar-Zumaeta Erick A. Auquiñivín-Silva Armstrong B. Fernández-Jeri Guillermo Idrogo-Vásquez Efraín M. Castro-Alayo |
| author_facet | Marvin G. Valle-Epquín César R. Balcázar-Zumaeta Erick A. Auquiñivín-Silva Armstrong B. Fernández-Jeri Guillermo Idrogo-Vásquez Efraín M. Castro-Alayo |
| author_sort | Marvin G. Valle-Epquín |
| collection | DOAJ |
| description | The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehyde ratio was between 0.56 and 0.89 for La Peca and Cajaruro cocoa. Principal component analysis revealed that the Criollo cocoa in each district has a different volatile fingerprint, whether it is roasted or unroasted beans. The roasting process generates a greater differentiation of the volatile fingerprint of Criollo cocoa. |
| first_indexed | 2024-12-23T10:43:41Z |
| format | Article |
| id | doaj.art-d092a0a4bba249b9b5727794b68d1730 |
| institution | Directory Open Access Journal |
| issn | 2077-9917 2306-6741 |
| language | English |
| last_indexed | 2024-12-23T10:43:41Z |
| publishDate | 2020-11-01 |
| publisher | Universidad Nacional de Trujillo |
| record_format | Article |
| series | Scientia Agropecuaria |
| spelling | doaj.art-d092a0a4bba249b9b5727794b68d17302022-12-21T17:50:06ZengUniversidad Nacional de TrujilloScientia Agropecuaria2077-99172306-67412020-11-0111410.17268/sci.agropecu.2020.04.16The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, PeruMarvin G. Valle-Epquín0César R. Balcázar-Zumaeta1Erick A. Auquiñivín-Silva2Armstrong B. Fernández-Jeri3Guillermo Idrogo-Vásquez4Efraín M. Castro-Alayo5Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas.Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas.Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas.Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas.Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas.Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA-Amazonas), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas.The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehyde ratio was between 0.56 and 0.89 for La Peca and Cajaruro cocoa. Principal component analysis revealed that the Criollo cocoa in each district has a different volatile fingerprint, whether it is roasted or unroasted beans. The roasting process generates a greater differentiation of the volatile fingerprint of Criollo cocoa.https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180Criollo cocoaroastingvolatile fingerprintaromatic markersprincipal component analysis. |
| spellingShingle | Marvin G. Valle-Epquín César R. Balcázar-Zumaeta Erick A. Auquiñivín-Silva Armstrong B. Fernández-Jeri Guillermo Idrogo-Vásquez Efraín M. Castro-Alayo The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru Scientia Agropecuaria Criollo cocoa roasting volatile fingerprint aromatic markers principal component analysis. |
| title | The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru |
| title_full | The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru |
| title_fullStr | The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru |
| title_full_unstemmed | The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru |
| title_short | The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru |
| title_sort | roasting process and place of cultivation influence the volatile fingerprint of criollo cocoa from amazonas peru |
| topic | Criollo cocoa roasting volatile fingerprint aromatic markers principal component analysis. |
| url | https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3180 |
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