Influence of fermentation and drying processes in the aroma precursor compounds of cocoa beans (Theobroma cacao L) CCN-51. Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51

Abstract

The influence of the days of fermentation and drying in the aroma compounds (volatile fraction) of cocoa beans CCN-51 was evaluated. The method used was Gas ChromatographyMass Spectrometry, coupled to Head Space Solid Phase Micro Extraction (HS-SPMEGC-GS). A multifactorial experimental design was created, containing 15 experiments per repetition. The fermentation technique was microfermentation in boxes, while drying was achieved by exposing the samples to the sun. A Principal Component Analysis (PCA) allowed to explain 68% of the total variability associated with aroma characteristics (volatile compounds). Both, desirable and undesirable compounds were identified throughout the processes of fermentation and drying. The benefit process (fermentation and drying) was divided in stages depending on the degree of fermentation. The desirable compounds identified were: 3-methy-1-butanol, 2-phenyl-ethanol, benzaldehyde, phenyl acetaldehyde, ethylhexanoate, ethyl benzoate, ethylphenyl acetate and 2-phenyl ethyl acetate, which are associated with odoriferous notes very nice (chocolate, candy, sweet, nutty, honey, fruity, floral). Finally, a pre-treatment of cocoa beans CCN-51 prior to fermentation was proposed to be incorporated during the benefit of the beans as it seems to enhance the formation of desirable aroma compounds.