Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

Hamdouche Yasmine, Meile Jean-Christophe, Lebrun Marc, Guehi Tagro Simplice, Boulanger Renaud, Teyssier Corinne, Montet Didier. 2019. Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans. Food Research International, 119 : 477-491.

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions, cultivation technique, and post-harvest treatments applied to coca beans. In this work, we studied the impact of cocoa post-harvest processing on both microbial communities structure and volatile composition. Cocoa beans samples were fermented in wooden boxes in Ivory Coast at different time intervals with turning and without turning, and derived from pods stored for two different duration times. Cocoa beans were analyzed using a molecular fingerprinting method (PCR-DGGE) in order to detect variations in microbial communities' structure; this global analysis was coupled to SPME-GC–MS for assessing cocoa volatile profiles. The results showed that the main parameter that influenced microbial communities structure was fermentation time, followed by turning, whereas, pods storage duration had a minor impact. Similar results were obtained for aromatic profile, except for pods storage duration that significantly affected volatile compound production. Global statistical analysis using Canonical Correspondence Analysis (CCA), showed the relationship between microbial communities and volatile composition. Furthermore, this study allowed the identification of discriminating microbial and chemical markers of cocoa post-harvest processing.

Mots-clés Agrovoc : Theobroma cacao, fève de cacao, fermentation, composition chimique

Mots-clés libres : Cocoa, Fermentation, Microbial ecology, Volatile compounds, Post-harvest treatment

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
F60 - Physiologie et biochimie végétale

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Auteurs et affiliations

• Hamdouche Yasmine, Université M'Hamed Bougara (DZA) - auteur correspondant
• Meile Jean-Christophe, CIRAD-PERSYST-UMR Qualisud (REU) ORCID: 0000-0002-6747-2104
• Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV)
• Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
• Teyssier Corinne, Université de Montpellier (FRA)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/591247/)

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