Influence of Cocoa Hybrids on Volatile Compounds of Fermented Beans, Microbial Diversity during Fermentation and Sensory Characteristics and Acceptance of Chocolates

Abstract

Microbial diversity, final concentration of volatiles compounds during fermentation and the characterization and acceptability of chocolates of three cocoa hybrids (PH 9, PH 15 and PH 16) were evaluated. Hanseniaspora uvarum, Pichia kluyveri, Pichia caribbica and Saccharomyces cerevisiae were the predominant yeasts in the three fermentations. Lactobacillus plantarum, Acetobacter pasteurianus, Bacillus cereus and Lysinibacillus fusiformis were the common bacterial species isolated from the fermentations. The PH 9 hybrid showed highest diversity of lactic acid bacteria and acetic acid bacteria. Twenty‐seven volatile compounds were identified during the cocoa fermentation of all hybrids. Chocolate from PH 9 hybrid had most desirable flavors and obtained the most ideal score in acceptance test. Chocolate from PH 15 hybrid was considered the most bitter, acidic and astringent. Chocolates produced by different cocoa hybrids showed differences in sensory attributes and acceptance. Therefore, special management is required for the different hybrid fermentations to obtain high‐quality chocolate. Practical Applications As a solution to the recovery of the cocoa crop in Brazil, many hybrids resistant to the disease called “witches’ broom” were developed, but the impact of these crosses on cocoa quality, consequently in chocolate is not known. The producers’ cooperatives and farmers of cocoa have no technical or scientific information about the behavior of cocoa hybrids during spontaneous fermentation process, which, oftentimes give rise to an uncontrolled fermentation of cocoa hybrids mixture. The results of this paper could be used among the producers’ cooperatives and cocoa farmers for guidance about the influence of genetic improvement on the quality of cocoa fermented beans and chocolates, particularly among the three hybrids evaluated in this study.

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

“…In Figure 5, presumptive B. cereus was able to grow up reaching to 8.0 log 10 CFU/mL at 35°C for 6 hours which is not safe for human consumption. Magalhães da Veiga Moreira et al, (2016) reported that yeast, B. cereus, and Bacillus spp. are commonly isolated from fermentation of cocoa.…”

Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

“…Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate (Camu et al., 2007; Papalexandratou et al., 2013). The experiment conducted by (Magalhães da Veiga Moreira et al., 2016) in Porto Híbrido 9, Porto Híbrido 15 and Porto Híbrido 16 cocoa beans at the Vale do Juliana farm in Igrapiúna, Bahia, Brazil, Hanseniaspora uvarum , P. kluyveri , P. caribbica and S. cerevisiae were the predominant yeasts in the three fermentations. L. plantarum , A. pasteurianus , Bacillus cereus and Lysinibacillus fusiformis were the common bacterial species isolated from the fermentations.…”

“…LAB can also metabolize sugars and organic acids to produce various aldehydes, ketones and other volatile components that can impact the sensory quality of the bean (Ardhana, 2003). It is known that some compounds come from the metabolism of yeasts, such as phenylethylacetate (fruit, sweet, honey (Magalhães da Veiga Moreira et al., 2016)), 2-phenylethanol (honey, floral (Magalhães da Veiga Moreira et al., 2016)), 2-phenylacetic acid and acetoin (butter, cream (Batista et al., 2016; Visintin et al., 2017)). Table 4 shows that in the fermentation of cocoa hybrids controlled by a starter culture, it is possible to obtain aromatic compounds identified in Criollo cocoa (Crafack et al., 2014; Batista et al., 2016; Visintin et al., 2017; Magalhães da Veiga Moreira et al., 2017).…”

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

“…Undesirable and pungent features are associated with the presence of hexanoic acid, believed to be a compound that imparts unpleasant taste and aroma to chocolate products (da Veiga Moreira et al 2016). These authors showed a correlation between astringency, bitterness, acrid flavour, and content of propanoic acid.…”