Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, Delegación Miguel Hidalgo, 11340 Mexico City, Mexico.
Biotechnology Department, Autonomous Metropolitan University Iztapalapa (UAM-I), Av. San Rafael Atlixco N° 186, Col. Vicentina, Delegación Iztapalapa, 09340 Mexico City, Mexico.
Food Chem. 2012 May 1;132(1):277-88. doi: 10.1016/j.foodchem.2011.10.078. Epub 2011 Oct 31.
The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80°C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SPME-HS/GC-MS and classified as: esters (20), alcohols (12), acids (11), aldehydes and ketones (8), pyrazines (4) and other compounds (3). Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes. Drying at 70 and 80°C after six fermentation days presented a volatile profile similar to the one obtained by sun drying. However, drying at 70°C represents a lower cost. Given the above results, in the present study the optimal conditions for fermentation and drying of cocoa beans were 6days of fermentation, followed by drying at 70°C.
研究了发酵时间和干燥温度对挥发性化合物分布的影响，在发酵 2、4、6 和 8 天后，将其分别在 60、70 和 80°C 下干燥，并与萨摩亚干燥器和自然干燥过程中生产的干可可进行了比较。通过 SPME-HS/GC-MS 共鉴定出 58 种挥发性化合物，分为：酯类（20）、醇类（12）、酸类（11）、醛类和酮类（8）、吡嗪类（4）和其他化合物（3）。6 天的发酵足以产生具有可可豆理想风味特征的挥发性化合物，同时避免产生异味化合物。发酵 6 天后在 70 和 80°C 下干燥，呈现出与自然干燥相似的挥发性特征。然而，70°C 下干燥的成本更低。鉴于上述结果，在本研究中，可可豆发酵和干燥的最佳条件是发酵 6 天，然后在 70°C 下干燥。
