Abstract
Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7–8% moisture content at five different locations: Akoupé, San Pedro, Soubré, Djekanou and Daloa. The aromatic analysis were done on cocoa using the HS-SPME-GC/MS technique. Professional panelists evaluated the sensory perceptions of the chocolate. The results shows that cocoa fermented in both Daloa and Soubré regions were differentiated by 2,3-butanediol while those processed in other regions presented highest acetoin content. However, fermented cocoa from Soubré region exhibited most amount of 2,3-butanediol, diacetate A whereas 2,3,5,6-tetramethylpyrazine differentiated those from Daloa region. Sensory properties of chocolate were not linked to the aromatic compound precursors profile of beans. The fermentation performed in San Pédro region promote both the generation of more desirable aromatic compounds of cocoa and sensory attributes of the finished chocolate. The fermentation location generates a greater differentiation of the volatile fingerprint of cocoa and the sensory perceptions of the finished chocolate.
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Acknowledgements
This research was funded by “Service de Coopération et d’Action culturelle” at the French Embassy in Abidjan, Côte d’Ivoire through a Ph’D grant to DAK. The authors thank Mr and Mrs Anon, the cocoa farming family at Akoupé, a region located in the southeast of Côte d’Ivoire for providing the cocoa pods to perform the cocoa fermentation tests in the selected cocoa fermenting regions in Côte d’Ivoire.
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Kouassi, A.D.D., Koné, K.M., Assi-Clair, B.J. et al. Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. J Food Sci Technol 59, 4466–4478 (2022). https://doi.org/10.1007/s13197-022-05526-w
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DOI: https://doi.org/10.1007/s13197-022-05526-w