title: Effect of fermentation time and drying temperature on volatile compounds in cocoa.
abstract: 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 6days of fermentation, followed by drying at 70°C.
authors.affiliation: Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, Delegación Miguel Hidalgo, 11340 Mexico City, Mexico.
authors.forename: J
authors.initials: J
authors.lastname: Rodriguez-Campos
authors.affiliation: Biotechnology Department, Autonomous Metropolitan University Iztapalapa (UAM-I), Av. San Rafael Atlixco N° 186, Col. Vicentina, Delegación Iztapalapa, 09340 Mexico City, Mexico.
authors.forename: H B
authors.initials: HB
authors.lastname: Escalona-Buendía
authors.affiliation: Environmental Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico.
authors.forename: S M
authors.initials: SM
authors.lastname: Contreras-Ramos
authors.affiliation: Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico.
authors.forename: I
authors.initials: I
authors.lastname: Orozco-Avila
authors.affiliation: Department of Food Science, National School of Biological Sciences National Polytechnic Institute (ENCB-IPN), Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomas, Delegación Miguel Hidalgo, 11340 Mexico City, Mexico.
authors.forename: E
authors.initials: E
authors.lastname: Jaramillo-Flores
authors.affiliation: Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ), Av. Normalistas N° 800 Col. Colinas de la Normal, 44270 Guadalajara, Mexico. Electronic address: eluce24@hotmail.com.
authors.forename: E
authors.initials: E
authors.lastname: Lugo-Cervantes
mesh_terms: D002099:Cacao / Q000737:chemistry*; D005285:Fermentation / Q000502:physiology*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D013696:Temperature; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds
keywords: Cocoa bean quality; Fermentation–drying process; GC–MS; Volatile profile