Castro-Alayo Efraín M, Idrogo-Vásquez Guillermo, Siche Raúl, Cardenas-Toro Fiorella P
Institute of Research, Innovation and Development for the Agricultural and Agroindustrial Sector of the Amazonas Region (IIDAA - Amazonas), Faculty of Engineering and Agricultural Sciences, Toribio Rodríguez de Mendoza National University of Amazonas, Higos Urco Street 342-350-356, Chachapoyas, Amazonas, Peru.
Section of Industrial Engineering, Department of Engineering, Pontifical Catholic University of Peru, Av. Universitaria 1801, San Miguel, Lima 32, Peru.
Heliyon. 2019 Jan 29;5(1):e01157. doi: 10.1016/j.heliyon.2019.e01157. eCollection 2019 Jan.
There are three main genetic varieties of cocoa ( L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality. Criollo cocoa is of the highest quality and is used in the manufacture of fine chocolates because of its fruity aroma. The aroma of Criollo cocoa is defined by volatile compounds such as pyrazines and aldehydes, which are formed during roasting of the bean, from aroma precursors (reducing sugars and free amino acids) that are generated inside the bean via enzymatic reactions during fermentation; for this reason, fermentation is the most important process in the value chain. This review discusses the production of aroma precursors of Criollo and Forastero cocoa by studying the kinetics of spontaneous fermentation and the role of starter cultures to produce aroma precursors. Fine aroma precursors produced in the pulp during the fermentation phase will migrate into the bean when it's permeability is improved and then retained during the drying phase. Diffusion of aroma precursors into the cocoa bean may be possible, this process is mathematically characterized by the coefficient of molecular diffusion D, which describe the process of mass transfer via Fick's Second Law. The current state of knowledge is analyzed based on existing research and reports some gaps in the literature, suggesting future research that will be necessary for a better understanding of cocoa fermentation.
用于巧克力制作的可可豆（可可树）主要有三种基因变种：弗拉斯特罗（Forastero）、特立尼达（Trinitario）和克里奥罗（Criollo），它们通过香气来区分，而香气是决定其品质的一个属性。克里奥罗可可豆品质最高，因其果香被用于优质巧克力的制造。克里奥罗可可豆的香气由吡嗪和醛等挥发性化合物所定义，这些化合物在咖啡豆烘焙过程中由香气前体（还原糖和游离氨基酸）形成，而这些前体是在发酵过程中通过酶促反应在咖啡豆内部产生的；因此，发酵是价值链中最重要的过程。本综述通过研究自发发酵的动力学以及发酵剂培养物在产生香气前体中的作用，来探讨克里奥罗和弗拉斯特罗可可豆香气前体的产生。在发酵阶段果肉中产生的优质香气前体，当咖啡豆的渗透性提高时会迁移到咖啡豆中，然后在干燥阶段被保留下来。香气前体向可可豆中的扩散是可能的，这个过程在数学上由分子扩散系数D来表征，它通过菲克第二定律描述传质过程。基于现有研究分析了当前的知识状态，并指出了文献中的一些空白，提出了未来为更好地理解可可发酵所必需的研究方向。
