Melo Ramos Simone de Nazaré, Danzl Wolfgang, Ziegleder Gottfried, Efraim Priscilla
Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, Campinas, SP, Brazil. CEP, 13.083-862.
Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany.
Food Res Int. 2016 Sep;87:161-167. doi: 10.1016/j.foodres.2016.06.025. Epub 2016 Jun 29.
Cupuassu (Theobroma grandiflorum Schum) is a native fruit of the Amazon region and from its seeds fermentation, it is possible to obtain a product similar to chocolate, known as cupulate. The aim of this study was to evaluate the influence of the pulp concentration on the formation of volatile compounds during fermentation. Considering the high quantity of pulp that naturally involves the seeds (38%), which represents an obstacle for fermentation, two different fermentation experiments were conducted: with seeds totally (0%) and partially (15%) depulped. Seeds collected during and after fermentation, after drying (beans), after roasting and deshelling (nibs) and cupulates (obtained using the same methods of chocolate processing) were analyzed through identification and relative quantification by GC-MS in order to check the profile of volatile compounds formed. Results showed that the depulping implies in considerable reduction of important volatile compounds. A wider diversity of volatile compounds such as aldehydes, ketones and alcohols were found in the experiment with 15% pulp during fermentation. Tetramethylpyrazine was the unique pyrazine found in the cupulate samples that had significant difference (p<0.05) among the samples in its concentration. Among the others compounds identified, it is important to emphasize the presence of compounds with fruity and floral notes, generally present in fine/flavor cocoa. This study demonstrated the importance of the pulp in the development of important compounds responsible for the desirable flavor.
可可李（Theobroma grandiflorum Schum）是亚马逊地区的一种本土水果，通过其种子发酵，可以获得一种类似巧克力的产品，称为可可李巧克力。本研究的目的是评估果肉浓度对发酵过程中挥发性化合物形成的影响。考虑到自然包裹种子的果肉量很高（38%），这对发酵构成了障碍，因此进行了两个不同的发酵实验：种子完全（0%）和部分（15%）去皮。通过气相色谱 - 质谱联用仪（GC - MS）进行鉴定和相对定量分析，对发酵期间及之后收集的种子、干燥后的种子（豆）、烘焙和脱壳后的种子（可可粒）以及可可李巧克力（采用与巧克力加工相同的方法获得）进行分析，以检查形成的挥发性化合物的概况。结果表明，去皮意味着重要挥发性化合物的显著减少。在发酵过程中含有15%果肉的实验中，发现了更广泛的挥发性化合物，如醛、酮和醇。四甲基吡嗪是可可李巧克力样品中唯一发现的吡嗪，其浓度在样品之间存在显著差异（p<0.05）。在鉴定出的其他化合物中，必须强调存在具有果香和花香的化合物，这些化合物通常存在于优质/风味可可中。本研究证明了果肉在形成负责理想风味的重要化合物过程中的重要性。
