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.
Food Chem. 2021 Dec 15;365:130627. doi: 10.1016/j.foodchem.2021.130627. Epub 2021 Jul 19.
The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was studied at different fermentation times based on sensory profiles, volatile compound contents and untargeted metabolomics. It was observed that chocolate quality is influenced by fermentation time. Thus, at 72 h, the sensory profiles showed no outstanding attributes, while at 96 h, the global quality presented a stronger influence of fine attributes, such as fruitiness, florality, spices and nuttiness. Finally, at 120/144 h, these FFC features diminished. Metabolomic fingerprint of cocoa beans (related to peptides, sugars, amino acids, and phenolic compounds) and the volatile fingerprint of chocolate showed a change according to the fermentation time. This allowed the proposal of 96 h as the optimal fermentation time to produce FFC beans. Additionally, 20 volatiles and 48 discriminating metabolites were defined as potential quality biomarkers.
优质风味可可（FFC）市场为可可种植者提供的货币和非货币收益优于大宗市场。在这项工作中，在不同的发酵时间下，基于感官分析、挥发性化合物含量和非靶向代谢组学研究了发酵过程中的风味形成。结果表明，发酵时间会影响巧克力的质量。因此，在 72 小时时，感官分析没有表现出显著的特征，而在 96 小时时，整体品质呈现出更强烈的精细特征的影响，如水果味、花香、香料和坚果味。最后，在 120/144 小时时，这些 FFC 特征减弱。可可豆的代谢组指纹图谱（与肽、糖、氨基酸和酚类化合物有关）和巧克力的挥发性指纹图谱显示出随着发酵时间的变化。这表明 96 小时是生产 FFC 豆的最佳发酵时间。此外，确定了 20 种挥发性化合物和 48 种有区别的代谢物作为潜在的质量生物标志物。
Food Chem X. 2024-5-18
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