Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia.
Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación Palmira, Tibaitatá y La Selva - Km 14 Mosquera-Bogotá, Cundinamarca, P.O. Box 344300, Colombia; CIRAD, UMR Qualisud, F-34398 Montpellier, France; UMR Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France.
Food Res Int. 2021 May;143:110236. doi: 10.1016/j.foodres.2021.110236. Epub 2021 Feb 26.
Despite the importance of fermentation for cocoa quality, process parameters are not controlled under spontaneous conditions at farms. This study evaluates the influence of spontaneous fermentation and processing under laboratory-controlled conditions using the acidic reagents acetic and lactic acids on the cocoa quality of two cultivars, FEAR 5 and CCN 51, at the sensory and metabolomic levels. Under spontaneous conditions, cocoa differs in flavour quality. While FEAR 5 produces chocolate with good global quality, chocolate made with CCN 51 does not have outstanding quality attributes. Transformation under controlled conditions with acidic reagents increases the perception of fine aromatic notes such as fruity, nutty and floral attributes in chocolates made from both cultivars of cocoa. Metabolomic profiles allowed grouping of cocoa samples as a function of postharvest treatment. Twenty-five differential metabolites were identified during the postharvest processes, and these metabolites may be related to the expression of fine sensory attributes; however, more research is needed.
尽管发酵对于可可质量很重要，但在农场的自然条件下，工艺参数并未得到控制。本研究通过使用酸性试剂乙酸和乳酸，评估了自然发酵和实验室控制条件下加工对两个品种 FEAR 5 和 CCN 51 的可可质量的影响，从感官和代谢组学两个层面进行了评估。在自然条件下，可可的风味质量存在差异。FEAR 5 生产的巧克力具有良好的整体质量，而用 CCN 51 制成的巧克力则没有突出的品质属性。在控制条件下用酸性试剂进行转化，可以增加巧克力中水果、坚果和花香等细微香气特征的感知，这两种可可品种制成的巧克力都有这种效果。代谢组学图谱可以根据收获后的处理方式对可可样品进行分组。在收获后过程中鉴定出了 25 种差异代谢物，这些代谢物可能与细微感官属性的表达有关；但是，还需要进一步的研究。
