Grupo de Diseño de Productos y Procesos (GDPP), Departamento de Ingeniería Química y de Alimentos, Universidad de los Andes, Bogotá 111711, Colombia.
MetCore - Metabolomics Core Facility, Vice-Presidency for Research, Universidad de los Andes, Bogotá 111711, Colombia.
Food Chem. 2024 Mar 1;435:137529. doi: 10.1016/j.foodchem.2023.137529. Epub 2023 Sep 22.
The production of fine-flavor cocoa represents a promising avenue to enhance socioeconomic development in Colombia and Latin America. Premium chocolate is obtained through a post-harvesting process, which relies on semi-standardized techniques. The change in the metabolic profile during cocoa processing considerably impacts flavor and nutraceutical properties of the final product. Understanding this impact considering both volatiles and non-volatile compounds is crucial for process and product re-engineering of cocoa post-harvesting. Consequently, this work studied the metabolic composition of cocoa liquor by untargeted metabolomics and lipidomics. This approach offered a comprehensive view of cocoa biochemistry, considering compounds associated with bioactivity and flavor in cocoa liquor. Their variations were traced back over the cocoa processing (i.e., drying, and roasting), highlighting their impact on flavor development and the nutraceutical properties. These results represent the basis for future studies aimed to re-engineer cocoa post-harvesting considering the variation of key flavor and bioactive compounds over processing.
优质可可生产代表了一种有前途的途径，可以促进哥伦比亚和拉丁美洲的社会经济发展。优质巧克力是通过一种收获后加工过程获得的，该过程依赖于半标准化技术。可可加工过程中代谢谱的变化对最终产品的风味和营养特性有很大影响。考虑到挥发性和非挥发性化合物，了解这种影响对于可可收获后的工艺和产品再工程至关重要。因此，这项工作通过非靶向代谢组学和脂质组学研究了可可浆的代谢组成。这种方法提供了对可可生物化学的全面了解，考虑了与可可浆中生物活性和风味相关的化合物。他们的变化可以追溯到可可加工过程（即干燥和烘焙），突出了它们对风味发展和营养特性的影响。这些结果为未来的研究奠定了基础，旨在考虑到关键风味和生物活性化合物在加工过程中的变化，对可可收获后的工艺进行再工程。
