Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans

Abstract

BACKGROUND: During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process.

Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao)

“…Cocoa beans are derived from the seeds of the Theobroma cacao tree. The beans possess characteristic flavour and odour of roasting . Roasting is considered as a cooking method that uses dry heat (either on an open flame, oven or other heat source) and incurs vital changes in the beans, including Maillard reactions, wherein reducing sugars and amino acids are recognised to produce characteristic cocoa flavour .…”

“…Acidity is further reduced during roasting by reducing the volatile acids concentrations . However, non‐volatile acids such as lactic, succinic, tartaric, citric and oxalic acid are not affected . Maillard reactions are very important to develop flavour and are critical in roasting where reducing sugars, peptides and free amino acids will take part.…”

“…4,7 However, non-volatile acids such as lactic, succinic, tartaric, citric and oxalic acid are not affected. 3,8 Maillard reactions are very important to develop flavour and are critical in roasting where reducing sugars, peptides and free amino acids will take part. Hydrophobic amino acids such as tyrosine, phenylalanine, alanine and leucine have been recovered and the activities of proteinase in fermentation are critical contributors that release them where hydrolysis of sucrose resulted in glucose, fructose and reducing sugars.…”

Peningkatan Kualitas Biji Kakao Non Fermentasi Melalui Perlakuan Pendahuluan Sebelum Inkubasi

“…Perlakuan biji kakao dalam bentuk hancuran memiliki absorbansi lebih rendah dibandingkan dengan perlakuan lainnya (Gambar 2). Perubahan kurva spektrum UV-vis biji kakao sebelum dan sesudah fermentasi juga telah dilaporkan oleh Misnawi et al (2003) dan Romero-cortes et al (2013).…”

“…Quinon merupakan produk hasil oksidasi polifenol yang bersifat sangat reaktif (Kim & Keeney, 1983). Hasil oksidasi polifenol biji kakao bisa dideteksi pada panjang gelombang 460 nm (Romero-cortes et al, 2013).…”