Fermentación del cacao: factores, procesos e impacto en su calidad

Abstract

Abstract:Cocoa produced in Ecuador is recognized worldwide, especially the Nacional variety, which is distinguished from other varieties by its organoleptic characteristics, such as floral and fruity aromas. These qualities depend largely on the fermentation process. In this sense, the present work was developed, which aims to describe the different methods of cocoa fermentation: factors, processes and the impact of this process on quality on the concentration of phenolic and volatile compounds. Regarding the application of the fermentation process in the grains, all the techniques are adequate to develop their aromatic quality, among the most applied are: fermentation in bags, in piles, in wooden or plastic boxes. With respect to the impact of fermentation on phenolic compounds, several studies have compared that the concentration of epicatechin, catechin and procyanidins B1 and B2 decrease between 14 to 25% after 48 h of fermentation. On the other hand, the concentration of volatiles compounds varies according to the varieties of cocoa, highlighting the National cocoa with higher amounts of hydrocarbons, ketones and alcohols, manifesting fruity, floral and woody aromas at the end of fermentation.