Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire

Koné Mai Koumba, Bony Koffi P., Guehi Tagro Simplice, Lebrun Marc, Durand Noël, Fontana Angélique, Montet Didier, Boulanger Renaud. 2017. Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire. In : 4th International Congress on Cocoa Coffee and Tea. Turin : s.n., 1 poster International Congress on Cocoa Coffee and Tea. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.

Résumé : Ivorian raw cocoa material is currently characterized by a standard aroma quality. Fermentation is one of the major post-harvest treatments leading to the production of chocolate aroma compounds. This research aims to study the effect of each post-harvest processing stage on the development of flavor compounds in raw cocoa beans.

Mots-clés libres : Cocoa, Aroma, Post-harvest

Classification Agris : J11 - Manutention, transport, stockage et conservation des produits d'origine végétale
P02 - Pollution
Q03 - Contamination et toxicologie alimentaires
Q02 - Traitement et conservation des produits alimentaires

Auteurs et affiliations

• Koné Mai Koumba, UNA [Université Nangui Abrogoua] (CIV)
• Bony Koffi P., UNA [Université Nangui Abrogoua] (CIV)
• Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV)
• Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Durand Noël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-1627-6848
• Fontana Angélique, UM2 (FRA)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)
• Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634

Source : Cirad-Agritrop (https://agritrop.cirad.fr/586433/)

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