Perfil volátil del cacao fermentado a 50 °C

Abstract

Abstract:In the present study, a total of 62 volatile organic compounds (VOCs) were identified in cocoa beans fermented at 50°C for different times: 0, 2, 4, 6, and 8 days using GCMS under optimal extraction conditions. The range of VOCs was classified into 8 groups: aldehydes, ketones, alcohols, acids, ethers, furans, terpenes, and other compounds. It was observed that the distribution of VOCs changed depending on the different days (0, 2, 4, 6, and 8 days) and was very diverse for each day. However, days 2 and 4 were the period in which the greatest number of compounds reached their highest concentrations. Furthermore, the alcohol group was found to contribute the highest number of VOCs, followed by aldehydes and ketones. Furthermore, an aroma profile was performed using GC-O of fermented, dried, and roasted cocoa beans at 50°C. Twelve compounds were identified as contributing significantly to cocoa aroma, each contributing specific aromatic notes, such as malt, chocolate, floral and sweet notes, fruity notes, caramel, roasted nuts, and citrus. A volatile organic compound contributed a sour and sweaty aroma, considered undesirable.