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可可豆发酵的动态及其对质量的影响。

Dynamics of cocoa fermentation and its effect on quality.

机构信息

Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tibaitatá Research Center - Km 14 Route Mosquera-Bogotá, Cundinamarca, Colombia.

Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Nataima Research Center - Km 9 Route - Espinal-Chicoral, Tolima, Colombia.

出版信息

Sci Rep. 2021 Aug 18;11(1):16746. doi: 10.1038/s41598-021-95703-2.

DOI:10.1038/s41598-021-95703-2
PMID:34408194
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8373873/
Abstract

Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa-and also the product's homogeneity-occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry. The dynamics of the fermentation process were observed in three contrasting locations, monitoring different variables and evaluating the final quality of the cocoa. Results show that temperature and pH profile are the key factors to be monitored and controlled in order to achieve high-quality cocoa beans.

摘要

几项关于可可的研究工作集中在控制转化过程的参数上，以保证可可豆的均一性和质量，可可豆是巧克力行业的主要原料。在发酵过程中，由于影响该过程的因素众多，决定可可最终质量的主要变化发生了。本研究旨在确定影响质量的最相关因素，以为巧克力行业提供更高质量和更均一的可可。在三个具有对比性的地点观察了发酵过程的动态，监测了不同的变量，并评估了可可的最终质量。结果表明，温度和 pH 值曲线是需要监测和控制的关键因素，以获得高质量的可可豆。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/34ea4827056b/41598_2021_95703_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/2cd7ef723935/41598_2021_95703_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/853fdf569460/41598_2021_95703_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/0c5123d4fa92/41598_2021_95703_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/62369426f41a/41598_2021_95703_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/0ec10372c307/41598_2021_95703_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/34ea4827056b/41598_2021_95703_Fig6_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/2cd7ef723935/41598_2021_95703_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/853fdf569460/41598_2021_95703_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/0c5123d4fa92/41598_2021_95703_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/62369426f41a/41598_2021_95703_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/0ec10372c307/41598_2021_95703_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/26d5/8373873/34ea4827056b/41598_2021_95703_Fig6_HTML.jpg

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[3]
Exploring the antimicrobial activity of fermented and non-fermented cocoa bean shell extracts through metabolomics analysis and synergistic studies.

J Sci Food Agric. 2025-9

[4]
Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?

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[5]
Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of .

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[6]
Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content.

J Food Sci Technol. 2024-12

[7]
Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.

PLoS One. 2024

[8]
The Virome of Cocoa Fermentation-Associated Microorganisms.

Viruses. 2024-7-31

[9]
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.

Foods. 2024-8-20

[10]
Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.

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本文引用的文献

[1]
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Compr Rev Food Sci Food Saf. 2016-1

[2]
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Nat Prod Res. 2021-11

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Food Chem. 2014-6-5

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J Food Sci Technol. 2011-7-15

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