How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

Abstract

In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.

Chemical and Skincare Property Characterization of the Main Cocoa Byproducts: Extraction Optimization by RSM Approach for Development of Sustainable Ingredients

“…In general, the epicatechin concentration was quite higher than the catechin concentration (p > 0.05) in cocoa byproducts. These values are consistent with previous reports, which show that epicatechin is the main flavanol in cocoa [26]. In addition, SQ is constituted as the main byproduct due to its catechin content.…”

Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans

“…Regarding the phenolic compounds found in the cocoa beans during fermentation, the contents of catechin and epicatechin are indicated in Figure 2. Epicatechin is the major phenolic compound found naturally in cocoa beans and undergoes oxidative reaction by the enzyme polyphenoloxidase (PPO), which starts its activity when fermentation reaches temperatures equal or greater than 42°C (Camu et al., 2008; De Vuyst & Weckx, 2016; Efraim et al., 2011; Gaspar et al., 2021; Nazarauddin et al., 2006). The PF and SF fermentations presented higher levels of epicatechin than CF; however, this aspect should be monitored, as high concentrations of phenolic compounds in cocoa beans can provide astringent and bitter flavors (Chagas Junior, Ferreira, Gloria, et al., 2021; Leite et al., 2013).…”

“…The fermented and dried cocoa beans were crushed in an Ika mill (model A11B), and 15 g was added in a balloon with distilled water and exposed to a 2‐h simultaneous distillation–extraction process using pentane as solvent. The volatile concentrate was injected into a gas chromatograph linked to a mass spectrometer (GC‐MS, Shimadzu Corp., Kyoto, Japan), which was fitted with a DB‐5MS column (30 m × 0.25 mm × 0.25 µm) (Chagas Junior, Ferreira, Andrade, et al., 2021; Gaspar et al., 2021).…”

“…In previous studies carried out by our research group, yeast species isolated and identified during fermentation of cocoa in several cities in the Pará State (Northern Brazil) provided fermented beans with distinct chemical characteristics concerning the total acidity, amount of antioxidant compounds and aromas (Almeida et al., 2019; Chagas Junior, do Espírito‐Santo, et al., 2020; Chagas Junior, Ferreira, Andrade, et al., 2021; Gaspar et al., 2021; Serra et al., 2019), which may explain the current prominence of Pará fermented and dried cocoa beans in the market and in international chocolate festivals (CEPLAC, 2021).…”