Abstract:Cacao fermentation induces biochemical changes in the beans that lead to different cacao grades such as slaty (unfermented), violet (under fermented) and brown (fully fermented) beans. This grade heterogeneity in a sample set can impact the quality of the end-products. In the present study, amino acids and polyphenol contents of slaty, violet and brown beans were evaluated. Free amino acids were derivatized from o-phthalaldehyde and detected with a fluorescence spectrophotometer coupled with a reverse phase HP… Show more
“…Also, presumably the fermentation environment used on cocoa bean influences the composition and content of the amino acids. The trend of change is different from the reports (Rohsius, Matissek, & Lieberei, 2006) (Tchouatcheu, Noah, Lieberei, & Niemenak, 2019). The differences in changes may be due to differences in process; Rohsius et al (2006) describes a comparative study on fermented (but not dried) cocoa beans.…”
Section: Resultscontrasting
confidence: 93%
“…A previous study showed a link between polyphenols and cocoa flavor intensity (Bariah, 2014). Polyphenols substance contents were significantly lower in under‐fermented and fully fermented beans when compared to raw beans (Tchouatcheu et al., 2019). The content of procyanidin was comparable to those (12.89%) of cocoa bean reported by Cienfuegos et al (Cienfuegos‐Jovellanos et al., 2009).…”
Section: Resultsmentioning
confidence: 99%
“…The differences in changes may be due to differences in process; Rohsius et al (2006) describes a comparative study on fermented (but not dried) cocoa beans. Tchouatcheu et al (2019) describes that the sample was dried under vacuum at room temperature. This research describes a comparative study on fermented (dried) cocoa beans.…”
Section: Effect Of the Fermentation On The Total And Essential Aminmentioning
This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.
“…Also, presumably the fermentation environment used on cocoa bean influences the composition and content of the amino acids. The trend of change is different from the reports (Rohsius, Matissek, & Lieberei, 2006) (Tchouatcheu, Noah, Lieberei, & Niemenak, 2019). The differences in changes may be due to differences in process; Rohsius et al (2006) describes a comparative study on fermented (but not dried) cocoa beans.…”
Section: Resultscontrasting
confidence: 93%
“…A previous study showed a link between polyphenols and cocoa flavor intensity (Bariah, 2014). Polyphenols substance contents were significantly lower in under‐fermented and fully fermented beans when compared to raw beans (Tchouatcheu et al., 2019). The content of procyanidin was comparable to those (12.89%) of cocoa bean reported by Cienfuegos et al (Cienfuegos‐Jovellanos et al., 2009).…”
Section: Resultsmentioning
confidence: 99%
“…The differences in changes may be due to differences in process; Rohsius et al (2006) describes a comparative study on fermented (but not dried) cocoa beans. Tchouatcheu et al (2019) describes that the sample was dried under vacuum at room temperature. This research describes a comparative study on fermented (dried) cocoa beans.…”
Section: Effect Of the Fermentation On The Total And Essential Aminmentioning
This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.
“…2 a, the cocoa from Copallín registered a low content during almost the entire fermentation process. The FAA content was below the value mentioned by Tchouatcheu et al (2019) , where a fermented bean contained around 800 to 1400 mg/100 g; this may be because the study was performed in an aerobic process (with turnovers) ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ), producing the oxidation of flavan-3-ols, which reacted with nucleophilic groups of amino acids to form insoluble complexes ( Schlüter et al, 2022 ), and the presence of microorganisms which limited the production of FAA content ( Rahardjo et al, 2022 ). Fig.…”
Section: Resultsmentioning
confidence: 90%
“…The cocoa quality and chocolate perception in flavor and aroma depend on the amino acid profile ( Dala-Paula, Deus, Tavano, & Gloria, 2021 ; Deus, Bispo, Franca, & Gloria, 2020 ). Moreover, a well-fermented cocoa bean presents a higher content of amino acids ( Tchouatcheu, Noah, Lieberei, & Niemenak, 2019 ); in addition, they are responsible for different physiological functions for humans ( Salaria, Boatwright, Thavarajah, Kumar, & Thavarajah, 2022 ), such as protein synthesis, repair tissues and nutrient absorption, among others ( Dala-Paula et al, 2021 ; Lopez & Mohiuddin, 2022 ). However, the concentration of amino acids varies by cacao origin, environmental conditions, and agricultural practices, among others ( de Araujo et al, 2021 ; Sari et al, 2023 ).…”
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