Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru.
Food Res Int. 2023 Jan;163:112190. doi: 10.1016/j.foodres.2022.112190. Epub 2022 Nov 19.
Spontaneous fermentation is a process that depends on substrates' physical characteristics, crop variety, and postharvest practices; it induces variations in the metabolites that are responsible for the taste, aroma, and quality. Metabolomics makes it possible to detect key metabolites using chemometrics and makes it possible to establish patterns or identify biomarker behaviors under certain conditions at a given time. Therefore, sensitive and highly efficient analytical techniques allow for studying the metabolomic fingerprint changes during fermentation; which identify and quantify metabolites related to taste and aroma formation of an adequate processing time. This review shows that studying metabolomics in spontaneous fermentation permits the characterization of spontaneous fermentation in different stages. Also, it demonstrates the possibility of modulating the quality of cocoa by improving the spontaneous fermentation time (because of volatile aromatic compounds formation), thus standardizing the process to obtain attributes and quality that will later impact the chocolate quality.
自然发酵是一个依赖于底物物理特性、作物品种和收获后处理的过程；它会引起负责味道、香气和质量的代谢物的变化。代谢组学可以使用化学计量学来检测关键代谢物，并可以在给定时间和特定条件下建立模式或识别生物标志物行为。因此，灵敏和高效的分析技术可以研究发酵过程中代谢组指纹的变化；这些变化可以识别和量化与味道和香气形成相关的代谢物，以确定适当的加工时间。这篇综述表明，在自然发酵中研究代谢组学可以在不同阶段对自然发酵进行表征。此外，它还证明了通过改善自然发酵时间（由于挥发性芳香化合物的形成）来调节可可质量的可能性，从而使该过程标准化，以获得将对巧克力质量产生影响的属性和质量。
