Enhancement of fine flavour cocoa attributes under a controlled postharvest process

Santander Margareth, Vaillant Fabrice, Sinuco Diana, Rodríguez Jader, Escobar Sebastián. 2021. Enhancement of fine flavour cocoa attributes under a controlled postharvest process. Food Research International, 143:110236, 13 p.

https://doi.org/10.1016/j.foodres.2021.110236

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

Version publiée - Anglais
Accès réservé aux personnels Cirad
Utilisation soumise à autorisation de l'auteur ou du Cirad.
cacao fine attributes.pdf
Télécharger (5MB) | Demander une copie

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Thus, at 72 h, the sensory profiles showed no outstanding attributes, while at 96 h, the global quality presented a stronger influence of fine attributes, such as fruitiness, florality, spices and nuttiness. Finally, at 120/144 h, these FFC features diminished. Metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate showed a change according to the fermentation time. This allowed the proposal of 96 h as the optimal fermentation time to produce FFC beans. Additionally, 20 volatiles and 48 discriminating metabolites were defined as potential quality biomarkers.

Mots-clés Agrovoc : traitement des aliments, fève de cacao, fermentation, flaveur, propriété organoleptique, qualité des aliments, technologie alimentaire, technologie après récolte, chocolat

Mots-clés libres : Chocolate sensory profile, Metabolomic fingerprint, Fermentation

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

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

Auteurs et affiliations