TY - JOUR
T1 - Effect of fermentation time and drying temperature on volatile compounds in cocoa
AU - Rodriguez-Campos, J.
AU - Escalona-Buendía, H. B.
AU - Contreras-Ramos, S. M.
AU - Orozco-Avila, I.
AU - Jaramillo-Flores, E.
AU - Lugo-Cervantes, E.
N1 - Funding Information:
Jaramillo-Flores, J. is thankful for the support of the Project SIP-20113514; EDI, COFAA, SNI. This research was supported by Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (SAGARPA), SAGARPA-2006-49078 Project. J. Rodriguez-Campos received a grant support from Consejo Nacional de Ciencia y Tecnología (CONACyT), Mexico.
PY - 2012/5/1
Y1 - 2012/5/1
N2 - The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80 °C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SPME-HS/GC-MS and classified as: esters (20), alcohols (12), acids (11), aldehydes and ketones (8), pyrazines (4) and other compounds (3). Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes. Drying at 70 and 80 °C after six fermentation days presented a volatile profile similar to the one obtained by sun drying. However, drying at 70 °C represents a lower cost. Given the above results, in the present study the optimal conditions for fermentation and drying of cocoa beans were 6 days of fermentation, followed by drying at 70 °C.
AB - The effects of fermentation time and drying temperature on the profile of volatile compounds were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80 °C. These treatments were compared with dry cocoa controls produced in a Samoa drier and by a sun-drying process. A total of 58 volatile compounds were identified by SPME-HS/GC-MS and classified as: esters (20), alcohols (12), acids (11), aldehydes and ketones (8), pyrazines (4) and other compounds (3). Six days of fermentation were enough to produce volatile compounds with flavour notes desirable in cocoa beans, as well as to avoid the production of compounds with off-flavour notes. Drying at 70 and 80 °C after six fermentation days presented a volatile profile similar to the one obtained by sun drying. However, drying at 70 °C represents a lower cost. Given the above results, in the present study the optimal conditions for fermentation and drying of cocoa beans were 6 days of fermentation, followed by drying at 70 °C.
KW - Cocoa bean quality
KW - Fermentation-drying process
KW - GC-MS
KW - Volatile profile
UR - http://www.scopus.com/inward/record.url?scp=84355162765&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2011.10.078
DO - 10.1016/j.foodchem.2011.10.078
M3 - Artículo
C2 - 26434291
SN - 0308-8146
VL - 132
SP - 277
EP - 288
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -