Impact of controlled fermentation on the volatile aroma of roasted cocoa

The study of controlled methods of cocoa fermentation on a small scale is important to assess the maintenance of heat generated in the last days of fermentation. The research aimed to study the impact of spontaneous fermentation in controlled fermentation systems on the quality and acceptability of...

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Bibliographic Details
Published inBrazilian Journal of Food Technology Vol. 25; pp. 1 - 12
Main Authors Rahardjo, Yogi Purna, Syamsu, Khaswar, Rahardja, Sapta, Samsudin, Mangunwijaya, Djumali
Format Journal Article
LanguageEnglish
Published Campinas Instituto de Tecnologia de Alimentos (ITAL) 2022
Subjects
Acceleration
Aroma
Chemical composition
Chemical compounds
Cocoa
Cocoa beans
Composting
Factorial design
Fermentation
Fermenter machinery
Gas chromatography
Headspace
Jacket system
Mass spectrometry
Mass spectroscopy
Microorganisms
Principal components analysis
Pulp
Pulp reduction
Pulping
Reduction
Solar heater
Solid phase methods
Solid phases
Spontaneous fermentation
Volatile compounds
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Summary:The study of controlled methods of cocoa fermentation on a small scale is important to assess the maintenance of heat generated in the last days of fermentation. The research aimed to study the impact of spontaneous fermentation in controlled fermentation systems on the quality and acceptability of fermented cocoa beans. A 2x3 complete factorial design used different controlled fermentation systems (jacket system, solar heater and wooden box) and pulp reduction as variables. Samples were analyzed for fermentation index and volatile aroma composition profile using Headspace-Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GCMS). The profile of volatile compounds is evaluated for the studied variables using a multivariate Principal Components Analysis (PCA). The results showed increasing fermentation times in the jacket system seeing that it raised the fermentation rate and accelerated it to five days of fermentation combined with pulp reduction. The PCA analysis showed differences in the chemical composition of volatile compounds that were mainly associated with the reduction of the pulping process than the type of controlled system in four days of fermentation.
ISSN:1516-7275
1981-6723
DOI:10.1590/1981-6723.27020