Effect of clonal variety and fermentation duration on cocoa flavor
The quality of cocoa is determined by its unique and complex flavors which are contributed by several factors. This study aimed to investigate the cocoa flavor of three Malaysian cocoa clones, MCBC5, 4, and 2 fermented at different durations. Fresh cocoa beans were fermented for six days, and were s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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UniSE Press
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf |
| _version_ | 1825714369749581824 |
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| author | Nur Emalina Zolkopli Khairul Bariah Sulaiman Cahyo Budiman Azwan Awang |
| author_facet | Nur Emalina Zolkopli Khairul Bariah Sulaiman Cahyo Budiman Azwan Awang |
| author_sort | Nur Emalina Zolkopli |
| collection | UMS |
| description | The quality of cocoa is determined by its unique and complex flavors which are contributed by several factors. This study aimed to investigate the cocoa flavor of three Malaysian cocoa clones, MCBC5, 4, and 2 fermented at different durations. Fresh cocoa beans were fermented for six days, and were sampled every 24 hours for drying. The quality of fermentation was determined by cut test and fermentation index (FI) of the dried beans. The cut test results showed that MCBC5 took the longest to be fully fermented (6 days) whereas MCBC4 and 2 took only five days. However, FI analysis, presented earlier completed fermentation. A portion of dried beans were roasted for 25 min at 127⁰ C and ground to cocoa liquors for sensory evaluation by the Malaysian Cocoa Board’s trained panelists with Ghanaian cocoa liquor as the standard. The most intense cocoa flavor was MCBC2 fermented for five days (4.11 ± 0.83). The strong cocoa flavor in MCBC2 could be due to its low bitterness (2.86 ± 0.68) and astringency (3.56 ± 0.66) level and moderate level of acidity (1.86 ± 0.76) as high levels of bitterness, astringency, and acidity are known to mask the cocoa flavor, thus produce poor cocoa flavor. In conclusion, MCBC2 fermented for five days had the best cocoa flavor when compared with the MCBC5 and MCBC2. |
| first_indexed | 2024-03-06T03:10:48Z |
| format | Article |
| id | ums.eprints-30519 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:10:48Z |
| publishDate | 2021 |
| publisher | UniSE Press |
| record_format | dspace |
| spelling | ums.eprints-305192021-09-23T06:21:03Z https://eprints.ums.edu.my/id/eprint/30519/ Effect of clonal variety and fermentation duration on cocoa flavor Nur Emalina Zolkopli Khairul Bariah Sulaiman Cahyo Budiman Azwan Awang HD9000-9495 Agricultural industries TP500-660 Fermentation industries. Beverages. Alcohol The quality of cocoa is determined by its unique and complex flavors which are contributed by several factors. This study aimed to investigate the cocoa flavor of three Malaysian cocoa clones, MCBC5, 4, and 2 fermented at different durations. Fresh cocoa beans were fermented for six days, and were sampled every 24 hours for drying. The quality of fermentation was determined by cut test and fermentation index (FI) of the dried beans. The cut test results showed that MCBC5 took the longest to be fully fermented (6 days) whereas MCBC4 and 2 took only five days. However, FI analysis, presented earlier completed fermentation. A portion of dried beans were roasted for 25 min at 127⁰ C and ground to cocoa liquors for sensory evaluation by the Malaysian Cocoa Board’s trained panelists with Ghanaian cocoa liquor as the standard. The most intense cocoa flavor was MCBC2 fermented for five days (4.11 ± 0.83). The strong cocoa flavor in MCBC2 could be due to its low bitterness (2.86 ± 0.68) and astringency (3.56 ± 0.66) level and moderate level of acidity (1.86 ± 0.76) as high levels of bitterness, astringency, and acidity are known to mask the cocoa flavor, thus produce poor cocoa flavor. In conclusion, MCBC2 fermented for five days had the best cocoa flavor when compared with the MCBC5 and MCBC2. UniSE Press 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf Nur Emalina Zolkopli and Khairul Bariah Sulaiman and Cahyo Budiman and Azwan Awang (2021) Effect of clonal variety and fermentation duration on cocoa flavor. Transactions on Science and Technology, 8. pp. 104-109. ISSN 2289-8786 http://tost.unise.org/pdfs/vol8/no2/ToST-8x2x104-109xOA.pdf |
| spellingShingle | HD9000-9495 Agricultural industries TP500-660 Fermentation industries. Beverages. Alcohol Nur Emalina Zolkopli Khairul Bariah Sulaiman Cahyo Budiman Azwan Awang Effect of clonal variety and fermentation duration on cocoa flavor |
| title | Effect of clonal variety and fermentation duration on cocoa flavor |
| title_full | Effect of clonal variety and fermentation duration on cocoa flavor |
| title_fullStr | Effect of clonal variety and fermentation duration on cocoa flavor |
| title_full_unstemmed | Effect of clonal variety and fermentation duration on cocoa flavor |
| title_short | Effect of clonal variety and fermentation duration on cocoa flavor |
| title_sort | effect of clonal variety and fermentation duration on cocoa flavor |
| topic | HD9000-9495 Agricultural industries TP500-660 Fermentation industries. Beverages. Alcohol |
| url | https://eprints.ums.edu.my/id/eprint/30519/1/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30519/2/Effect%20of%20clonal%20variety%20and%20fermentation%20duration%20on%20cocoa%20flavor%20FULL%20TEXT.pdf |
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