Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate

Kouassi Ange Didier Dominique, Koné Koumba Maî, Assi-Clair Brice Judicaël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Fontana Angélique, Guehi Tagro Simplice. 2022. Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. Journal of Food Science and Technology, 59 : 4466-4478.

Résumé : Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7–8% moisture content at five different locations: Akoupé, San Pedro, Soubré, Djekanou and Daloa. The aromatic analysis were done on cocoa using the HS-SPME-GC/MS technique. Professional panelists evaluated the sensory perceptions of the chocolate. The results shows that cocoa fermented in both Daloa and Soubré regions were differentiated by 2,3-butanediol while those processed in other regions presented highest acetoin content. However, fermented cocoa from Soubré region exhibited most amount of 2,3-butanediol, diacetate A whereas 2,3,5,6-tetramethylpyrazine differentiated those from Daloa region. Sensory properties of chocolate were not linked to the aromatic compound precursors profile of beans. The fermentation performed in San Pédro region promote both the generation of more desirable aromatic compounds of cocoa and sensory attributes of the finished chocolate. The fermentation location generates a greater differentiation of the volatile fingerprint of cocoa and the sensory perceptions of the finished chocolate.

Mots-clés Agrovoc : fève de cacao, fermentation, propriété organoleptique, flaveur, composé de la flaveur, chocolat, territoire

Mots-clés géographiques Agrovoc : Côte d'Ivoire

Mots-clés complémentaires : Terroir

Mots-clés libres : Cocoa, Fermentation, Aroma, Chocolate

Classification Agris : Q04 - Composition des produits alimentaires

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

Agences de financement hors UE : Ambassade de France en Côte d'Ivoire

Auteurs et affiliations

• Kouassi Ange Didier Dominique, UNA [Université Nangui Abrogoua] (CIV)
• Koné Koumba Maî, UNA [Université Nangui Abrogoua] (CIV)
• Assi-Clair Brice Judicaël, UNA [Université Nangui Abrogoua] (CIV)
• 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
• Fontana Angélique, Université de Montpellier (FRA)
• Guehi Tagro Simplice, UNA [Université Nangui Abrogoua] (CIV) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/601239/)

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