Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Hindawi Limited
2023
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| Online Access: | https://repository.ugm.ac.id/283094/1/5639081.pdf |
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| author | Sari, Ariza Budi Fahrurrozi, Fahrurrozi Marwati, Tri Djaafar, Titiek Farianti Hatmi, Retno Utami Purwaningsih, Purwaningsih Wanita, Yeyen Prestyaning Lisdiyanti, Puspita Perwitasari, Urip Juanssilfero, Ario Betha Rahayu, Endang Sutriswati |
| author_facet | Sari, Ariza Budi Fahrurrozi, Fahrurrozi Marwati, Tri Djaafar, Titiek Farianti Hatmi, Retno Utami Purwaningsih, Purwaningsih Wanita, Yeyen Prestyaning Lisdiyanti, Puspita Perwitasari, Urip Juanssilfero, Ario Betha Rahayu, Endang Sutriswati |
| author_sort | Sari, Ariza Budi |
| collection | UGM |
| description | The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics. © 2023 Ariza Budi Tunjung Sari et al. |
| first_indexed | 2024-03-14T00:06:32Z |
| format | Article |
| id | oai:generic.eprints.org:283094 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:06:32Z |
| publishDate | 2023 |
| publisher | Hindawi Limited |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2830942023-11-20T06:42:09Z https://repository.ugm.ac.id/283094/ Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia Sari, Ariza Budi Fahrurrozi, Fahrurrozi Marwati, Tri Djaafar, Titiek Farianti Hatmi, Retno Utami Purwaningsih, Purwaningsih Wanita, Yeyen Prestyaning Lisdiyanti, Puspita Perwitasari, Urip Juanssilfero, Ario Betha Rahayu, Endang Sutriswati Food Nutritional Balance The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics. © 2023 Ariza Budi Tunjung Sari et al. Hindawi Limited 2023 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/283094/1/5639081.pdf Sari, Ariza Budi and Fahrurrozi, Fahrurrozi and Marwati, Tri and Djaafar, Titiek Farianti and Hatmi, Retno Utami and Purwaningsih, Purwaningsih and Wanita, Yeyen Prestyaning and Lisdiyanti, Puspita and Perwitasari, Urip and Juanssilfero, Ario Betha and Rahayu, Endang Sutriswati (2023) Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. International Journal of Food Science, 2023. doi.org/10.1155/2023/5639081 |
| spellingShingle | Food Nutritional Balance Sari, Ariza Budi Fahrurrozi, Fahrurrozi Marwati, Tri Djaafar, Titiek Farianti Hatmi, Retno Utami Purwaningsih, Purwaningsih Wanita, Yeyen Prestyaning Lisdiyanti, Puspita Perwitasari, Urip Juanssilfero, Ario Betha Rahayu, Endang Sutriswati Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia |
| title | Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia |
| title_full | Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia |
| title_fullStr | Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia |
| title_full_unstemmed | Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia |
| title_short | Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia |
| title_sort | chemical composition and sensory profiles of fermented cocoa beans obtained from various regions of indonesia |
| topic | Food Nutritional Balance |
| url | https://repository.ugm.ac.id/283094/1/5639081.pdf |
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