Dne component that contribute to the flavor and aroma of chocolate are the polyphenols, which have received much attention due to their beneficial implications to human health. Besides bioactive action, polyphenols and methylxantines are responsible for astringency and bitterness in cocoa beans. Another important point is its drastic reduction during cocoa processing for chocolate production and the difference between cultivars. Thus, the present study aimed to evaluate the modifications in monomeric phenolic compounds and methylxanthines during fermentation of three cocoa cultivars grown in southern Bahia. Cocoa beans from three cultivars were fermented and sun dried and monomeric phenolic compounds and methylxantines were determinated. The results showed that each cultivar have different amounts of phenolic compounds and the behaviour of them is different during fermentation. The amount of methylxantines varied but there was not a pattern for methylxantines behavior during process. In addition a huge reduction in phenolic compounds could be observed after drying. Differently of phenolic compounds, methylxantines did not have great modification after sun drying. So, the differences observed in this study between cultivars, take to the conclusion that the compounds studied in those cocoa cultivars have different behavior during fermentation and drying, which consequently, give to these cultivars differences in sensory characteristics.Keywords: cocoa; fermentation; polyphenols; methylxantines.Practical Application: Dbserve the behavior of bioactive substances in cocoa beans during preprocessing.
The "witch broom disease" caused by the fungus Moniliophtora perniciosa drastically reduced cocoa production in Southern Bahia (Brazil), and cloning techniques has been used with trees that showed resistance to the fungus. On the other hand, the genotype, agronomic management, soil and weather characteristics, as well as post-harvest technology directly affected the quality of beans. The present study aimed at evaluating the fermentation process of two cultivars of cocoa beans resistant to "witch broom disease" and a non-resistant cocoa cultivar susceptible to the disease, produced in south of Bahia. The fruits of all cultivars were physically evaluated and fermentations were monitored. The total phenolics and tannins were also evaluated. The results show many differences among cultivars, and the main ones include the low weight and number of seeds in SR162 cultivar and the high pulp weight in the PH16 cultivar. During fermentation, cultivars showed different behavior with regards to pH, acidity and temperature and had different reduction in tannins and total phenolics. Therefore, one may conclude that the cultivars studied showed distinct physical and chemical characteristics. Thus, it is recommended that fermentation should be conducted differently for each cultivar, in order to obtain their best features to produce high quality chocolates.
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