Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

Abstract

The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC-MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. bmyrcene and b-cis-ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

“…They manage to produce numerous desirable compounds to chocolate, (the alcoholic compounds of this study, for example), providing floral, fruity and citrus aromas [ 12 , 17 ]. The PT treatment produced about four times more alcohols than the other treatments, with 2-Nonanol gaining prominence, which gives citrus notes to the almond and has its formation associated with also S. cerevisiae [ 31 ].…”

“…In this group, pyrazine values remain satisfactory. On the other hand, there is a need to monitor the content of alkanes, which are considered off-flavors [ 31 ].…”

Effects of time and temperature during melanging on the volatile profile of dark chocolate

“…Melangers from Cocoatown and other producers such as Cacao Cucina are now the most common flavor and particle size refining tool used by small-batch chocolate makers because of their scalability and low upfront capital investment 9 . Despite this, there is little academic literature on the use of melangers for chocolate-making, except that literature which tests their utility as conch-like substitute 3 , 10 , 11 , which is not reflective of how they are typically used by chocolate-makers. Melanging can be distinguished from conching in that, in a real-world application by small-batch chocolate-makers, melangers are typically used at ambient temperature (whereas conches are generally heated to up to 80 °C 12 ) and melangers include a particle-size refining step 13 , 14 (whereas traditional conching requires that the chocolate mass be refined first 15 ).…”

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

“…Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.Molecules 2020, 25, 1809 2 of 32 Thus, quality attributes of dark chocolate produced from Vietnamese cocoa were recently investigated [2], as well as the influence of the cocoa variety on the fermentation step studied [3][4][5], influence of the cocoa origin on the cocoa flavor examined [6][7][8][9], and the link between the origin and process searched for [10]. The process, starting with fermentation [11][12][13][14][15][16] and followed by drying [17] and roasting [18][19][20][21][22][23] steps, has been the subject of many studies.…”