Erazo Solorzano Cyntia Yadira, Tuárez García Diego Armando, Edison Zambrano Carlos, Moreno-Rojas José Manuel, Rodríguez Solana Raquel
Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, Km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador.
Faculty of Business Sciences, State Technical University of Quevedo, Av. Walter Andrade, Km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador.
Plants (Basel). 2023 Nov 20;12(22):3904. doi: 10.3390/plants12223904.
The present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC-MS. Aldehydes, alcohols and ketones were the compounds that mainly characterized the fresh cocoa. The main compounds formed during the anaerobic fermentation step were esters and acids, while in the aerobic fermentation step, an increase in ester-, aldehyde- and acid-type compounds was observed. Finally, after the drying step, a notable increase in the acid (i.e., acetic acid) content was the predominant trend. According to the genotypes, ETT103 presented high contents of terpenes, alcohols, aldehydes and ketones and low contents of unfavorable acid compounds. The CCN-51 and LR14 (Trinitarian) varieties stood out for their highest amounts in acids (i.e., acetic acid) at the end of primary processing. Finally, the Forastero cocoa beans were highlighted for their low acid and high trimethylpyrazine contents. According to the chemometric and Venn diagram analyses, ETT-103 was an interestingly high-aromatic-quality variety for cocoa gourmet preparations. The results also showed the need for good control of the processing steps (using prefermentative treatments, starter cultures, etc.) on Ecuadorian genotypes of Trinitarian origin.
本研究旨在评估厄瓜多尔弗拉斯特罗（Forastero）、CCN - 51、ETT103和LR14可可豆在月桂木盒中进行传统发酵并随后进行日晒干燥过程中的挥发性成分。通过顶空固相微萃取 - 气相色谱 - 质谱联用（HS - SPME - GC - MS）鉴定出56种挥发性成分。醛类、醇类和酮类是新鲜可可的主要特征化合物。厌氧发酵步骤中形成的主要化合物是酯类和酸类，而在需氧发酵步骤中，观察到酯类、醛类和酸类化合物增加。最后，干燥步骤后，酸（即乙酸）含量显著增加是主要趋势。根据基因型，ETT103的萜类、醇类、醛类和酮类含量高，不利的酸类化合物含量低。CCN - 51和LR14（特里尼塔里亚（Trinitarian））品种在初加工结束时的酸（即乙酸）含量最高。最后，弗拉斯特罗可可豆因其低酸含量和高含量的三甲基吡嗪而突出。根据化学计量学和维恩图分析，ETT - 103对于可可美食制品来说是一种具有高香气品质的有趣品种。结果还表明，对于源自特里尼塔里亚的厄瓜多尔基因型，需要对加工步骤（使用预发酵处理、发酵剂培养物等）进行良好控制。
