Sari Ariza Budi Tunjung, Marwati Tri, Djaafar Titiek Farianti, Hatmi Retno Utami, Wanita Yeyen Prestyaning, Lisdiyanti Puspita, Perwitasari Urip, Juanssilfero Ario Betha, Rahayu Endang Sutriswati
Indonesian Coffee and Cocoa Research Institute (ICCRI), Jember, 68118, Indonesia.
Research Center for Marine and Land Bioindustry (RCMLB), National Research and Innovation Agency (NRIA), Jl. Raya Senggigi, Kodek Bay, Pemenang, Nort Lombok, West Nusa Tenggara 83352, Indonesia.
Int J Food Sci. 2023 Mar 11;2023:5639081. doi: 10.1155/2023/5639081. eCollection 2023.
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.
可可豆的化学成分和感官特征是决定可可制品质量的关键因素。在本研究中，可可豆样本采集自印度尼西亚的各个地区，包括亚齐、万丹、巴厘岛、东爪哇、西苏门答腊、西苏拉威西、东加里曼丹和日惹。可可豆按照生产者的规程和当地做法进行发酵和日晒。对可可豆样本的感官特征、脂肪含量、总酚含量以及糖、有机酸和氨基酸的组成进行了分析。结果表明，样本的化学成分和感官特征各不相同。可可液样本的感官特征表现为可可香气强度较低，伴有水果、花香、香料和甜味。乙酸、乳酸和一些氨基酸（谷氨酸、脯氨酸和蛋氨酸）的浓度分别与可可液的新鲜水果味、褐变水果味和烘焙味相关。环境条件和采后处理的差异导致了可可豆化学和感官特性的多样性。
