[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles.

Yallappa, S. and Sandhya, V. M. and Jagan Mohan Rao, L. and Janardhan, P. and Pushpa, S. Murthy (2018) Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles. Food Biotechnology, 32 (4). pp. 257-272.

[img] PDF
FOOD BIOTECHNOLOGY 2018, VOL. 32, NO. 4, 257–272.pdf - Published Version
Restricted to Registered users only

Download (1MB) | Request a copy


The cocoa (Theobroma cacao) fermentation was carried out using starter consortia of Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter aceti with 10% inoculum. The fermented beans were soaked with sterile water (1:3 wt/v) for the duration of 1, 3, and 5 h. The treated beans were dried to the moisture content of 7 ± 1%. The samples were then roasted, ground and subjected to steam distillation. The volatiles were extracted and identified using GC-MS. The samples soaked for 1 h scored 100% cut score along with 0.85% fermentation index. The volatile and non-volatiles were associated with beans treated in water after fermentation. Volatile compounds were classified as esters, alcohols, acids, aldehydes, ketones, pyrazines, hydroperoxides, and hydrocarbons. Most of the oxygenated aliphatic compounds and aromatics were potentially derived via an acetic acid and shikimic acid pathways, respectively. Untreated cocoa beans contained 12 sesquiterpene hydrocarbons potentially derived through the mevalonic acid pathway and contributed to harsh notes. Also, these metabolites were completely absent in the treated samples indicating depletion while soaking. Thus, the treated samples (1 h) had enhanced quality with high flavor notes with 8.5 rating on sensory evaluation. Thus, these soaking treatments with fermentation lead to improvement of flavor profiles which confers improved cocoa quality.

Item Type: Article
Uncontrolled Keywords: Cocoa beans; fermentation; water soaking/treated; flavor; quality
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology > 03 Cocoa
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jan 2019 06:39
Last Modified: 02 Jan 2019 06:39
URI: http://ir.cftri.com/id/eprint/13863

Actions (login required)

View Item View Item