Cocoa is the main component of chocolate.It is widely accepted that cocoa quality largely depends on the processing,especially the fermentation step.Traditionally,fermentation takes place spontaneously by the endogeno...Cocoa is the main component of chocolate.It is widely accepted that cocoa quality largely depends on the processing,especially the fermentation step.Traditionally,fermentation takes place spontaneously by the endogenous microbiota;however,the process can lead to poor quality and heterogeneity of the final product.In this study,we evaluated the influence of the starter culture on the profile of volatiles during fermentation of commercial volumes of Mexican cocoa.Volatiles were also analyzed in post-fermented cocoa samples obtained after drying,roasting,and conching.Our results revealed a most desirable volatile profile in cocoa fermented with starter culture,mainly due to the higher relative content of alcohols(40%)and aldehydes(3.5%),but also due to a lower acidity(<1%)as compared to endogenous fermentation(acids,65%;alcohols,2%;and aldehydes<0.5%).Additionally,it is remarkable,the higher content of pyrazines in the inoculated samples after processing.展开更多
文摘Cocoa is the main component of chocolate.It is widely accepted that cocoa quality largely depends on the processing,especially the fermentation step.Traditionally,fermentation takes place spontaneously by the endogenous microbiota;however,the process can lead to poor quality and heterogeneity of the final product.In this study,we evaluated the influence of the starter culture on the profile of volatiles during fermentation of commercial volumes of Mexican cocoa.Volatiles were also analyzed in post-fermented cocoa samples obtained after drying,roasting,and conching.Our results revealed a most desirable volatile profile in cocoa fermented with starter culture,mainly due to the higher relative content of alcohols(40%)and aldehydes(3.5%),but also due to a lower acidity(<1%)as compared to endogenous fermentation(acids,65%;alcohols,2%;and aldehydes<0.5%).Additionally,it is remarkable,the higher content of pyrazines in the inoculated samples after processing.
