Velásquez-Reyes Dulce, Rodríguez-Campos Jacobo, Avendaño-Arrazate Carlos, Gschaedler Anne, Alcázar-Valle Montserrat, Lugo-Cervantes Eugenia
Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico.
Genetic Department, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias (INIFAP), C. E. Rosario Izapa, Chiapas, Mexico.
Heliyon. 2023 Apr 1;9(4):e15129. doi: 10.1016/j.heliyon.2023.e15129. eCollection 2023 Apr.
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the and types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of and cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of and from cocoa beans of the same origin.
可可豆发酵是一个重要的过程，因为在此过程中会产生香气化合物，涩味降低，且胚死亡。对[具体两种类型，原文未明确写出]类型的发酵过程分别进行了研究，未在同一时间和同一地点对它们进行比较。这项工作的目的是确定来自同一产地的[具体两种类型，原文未明确写出]可可从发酵过程到获得可可液的最后阶段挥发性和非挥发性化合物谱的差异。实验在玛雅地区同时进行。挥发性化合物通过顶空固相微萃取气相色谱 - 质谱联用（HS - SPME GC - MS）测定。糖、有机酸和生物碱通过超高效液相色谱（UHPLC - PDA/UV）测定。[具体两种类型，原文未明确写出]可可液由乙酸、苯乙醇、苯甲醛、2 - 苯乙酸乙酯、苯乙酮和3 - 甲基丁醛等挥发性和非挥发性化合物定义，这些化合物与酸味、蜂蜜味、杏仁味、花香味和巧克力香味相关。[具体两种类型，原文未明确写出]可可液以乙酸、乙酸异丁酯、2,3 - 二乙基 - 5 - 甲基吡嗪和辛酸乙酯有显著差异为特征，这些化合物可以提供诸如酸味、果味和坚果味等香气描述词。本研究首次对来自同一产地的[具体两种类型，原文未明确写出]可可豆在发酵、干燥和烘焙阶段以及最终可可液中挥发性化合物的动态变化进行了表征。
