Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

Koné Koumba Maî, Assi-Clair Brice Judicaël, Kouassi Ange Didier Dominique, Koffi Yao Alfred, Ban-Koffi Louis, Durand Noël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2021. Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. International Journal of Food Science and Technology, 56 (5), n.spéc. Microbiota, probiotics and prebiotics : 2516-2529.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Most of volatile flavour compounds occurred during the cocoa postharvest operations including pod storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were performed on the farm, and the main isolated yeasts were identified using PCR-DGGE technique. Fermented cocoa beans were solar-dried, and their flavour compounds were identified using solid phase microextraction technique–gas chromatography–mass spectrometry. The main results showed that Pichia kudriavzevii was common yeast involved in the cocoa fermentation. Thirty flavour precursor compounds grouped into six chemical families including alcohols and pyrazines were identified in raw cocoa samples. ACP showed that short durations of pod storage and fermentation promote the formation of flavour precursors of cocoa. No spontaneous cocoa fermentation treatment influenced the occurrence of aroma compounds. The generation of flavour compounds depends only on the pod storage and the fermentative microorganisms of cocoa.

Mots-clés Agrovoc : fermentation, composé de la flaveur, Theobroma cacao, précurseur d'arôme, levure, technologie après récolte, traitement des aliments, technologie alimentaire, gousse, stockage des aliments

Mots-clés complémentaires : Pichia kudriavzevii

Mots-clés libres : Aroma precursor compounds, Theobroma cacao L, Fermentation, Yeasts

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q02 - Traitement et conservation des produits alimentaires
Q04 - Composition des produits alimentaires

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

Auteurs et affiliations

• Koné Koumba Maî, UNA [Université Nangui Abrogoua] (CIV) - auteur correspondant
• Assi-Clair Brice Judicaël, UNA [Université Nangui Abrogoua] (CIV)
• Kouassi Ange Didier Dominique, UNA [Université Nangui Abrogoua] (CIV)
• Koffi Yao Alfred, UNA [Université Nangui Abrogoua] (CIV)
• Ban-Koffi Louis, CNRA (CIV)
• Durand Noël, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-1627-6848
• Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
• Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
• Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/598881/)

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