Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis
Abstract
:1. Introduction
2. Materials and Methods
2.1. Agroclimatic Classification
Statistical Analysis
2.2. Fermentation of Cocoa Seeds
Cocoa Sampling and Drying
2.3. Cocoa Sensory Analysis
2.4. Volatile Compound Analysis in Chocolate
2.5. Data Analysis
3. Results and Discussion
3.1. Climatic Analysis
3.2. Impact of Fermentation Time on the Sensory Profile of Dark Chocolate Samples
3.3. Identification and Quantification of Volatile Aroma Compounds Present in the Dark Chocolate Samples through Fermentation Time
3.4. Change in Amount of Volatile Compounds Associated with Desirable Aroma Descriptors
3.4.1. Pyrazines
3.4.2. Esters
3.4.3. Aldehyde and Ketones
3.4.4. Alcohols
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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No. | Volatile Compounds | Odor/ Flavor Descriptions | Chemical Group | RT (min) | KI Lit. | KI Cal. |
---|---|---|---|---|---|---|
Fruity | ||||||
1 | Acetaldehyde | Tart (acidic), fruity (α) | Aldehyde | 2.96 | 702 ± 12 | 702 |
2 | 2-p entanone | Fruity, thinner, acetone (η) | Ketone | 7.00 | 686 | 690 |
3 | Nonanal | Tallowy, fruity (η) | Aldehyde | 30.14 | 1390 | 1398 |
4 | Hexanal | Green, woody (σ) | Aldehyde | 11.20 | 798 | 800 |
5 | Ethyl acetate | Pineapple (η) | Ester | 4.55 | 872 | 888 |
6 | Methyl acetate | Fruity (σ) | Ester | 3.78 | 813 | 828 |
7 | Butyl acetate | Fruity banana, sharp (ω) | Ester | 10.26 | 1075 | 1070 |
8 | Hexyl acetate | Pear - like (μ) | Ester | 22.00 | 1273 ± 7 | 1279 |
9 | 1-m ethoxy -2-propyl acetate | Sweet (υ) | Ester | 42.20 | 1233 | 1238 |
10 | 2-heptanone | Fruity sweet, coconut (η) | Ketone | 15.57 | 1181 | 1182 |
11 | 2,3-b utanediol (isomer A) | Sweet (α) | Alcohol | 39.61 | 1492–1582 | 1533 |
12 | 2,3-b utanediol (isomer B) | Sweet (α) | Alcohol | 39.61 | 1492–1582 | 1533 |
13 |
2,3-b
utanediol
monoacetate | – | Ester | 41.30 | 1560–1570 | 1568 |
14 | 2-pentanol | Green, fruity, sweet (η) | Alcohol | 13.12 | 1122 | 1119 |
15 | Limonene | Citrus (η) | 17.10 | 1026 | 1030 | |
16 | 2-phenylacetaldehyde | Berry, geranium, honey (α) | Aldehyde | 44.90 | 1634 | 1640 |
Nutty/chocolate | ||||||
17 | 2-m ethylbutanal | Malty and chocolate (γ) | Aldehyde | 5.00 | 910 | 914 |
18 | 2-m ethyl -propanal | Malty and chocolate (β) | Aldehyde | 3.60 | 817 | 819 |
19 | Benzaldehyde | Nutty, almond (β) | Aldehyde | 36.28 | 1516 | 1520 |
20 | 3-m ethylbutanal | Malty and chocolate (β) | Aldehyde | 5.10 | 912 | 918 |
21 | 2,3,5,6-t etramethylpyrazine | Milk-coffee, roasted, chocolate (δ) | Pyrazine | 34.19 | 1489 | 1469 |
22 | 2,3,5-t rimethylpyrazine | Cocoa, roasted, cooked peanut (δ) | Pyrazine | 29.82 | 1408 | 1402 |
23 | Methyl pyrazine | Nutty-chocolate (ε) | Pyrazine | 21.70 | 1266 ± 10 | 1270 |
24 | 2,6 -d imethylpyrazine | Vegetal. roasted (η) | Pyrazine | 24.55 | 1300 | 1370 |
25 | 3,5 -dimethyl -2-ethylpyrazine | Earthy roasty (σ) | Pyrazine | 34.00 | 1464 | 1470 |
26 | 4H- pyran -4-one-2-3-dihydro-3,5-dihydroxy-6-methyl | – | Pyrazine | 64.187 | 2271 ± 14 | 2281 |
27 | 2-formylpyrrole | Malty /dark chocolate (ε) | Pyrrole | 61.00 | 2030 ± 14 | 2041 |
28 | 2-a cetyl -pyrrole | Bread, cocoa, hazelnut, licorice, walnut (δ) | Pyrrole | 58.84 | 1985 | 1973 |
29 | furan-2-phentyl | Sweet rum, caramel and butter (χ) | Furan | 20.00 | 1232 ± 9 | 1150 |
Floral | ||||||
30 | 2-phenylethyl acetate | Dried fruit–like, flowery (γ) | Ester | 53.14 | 1810 | 1813 |
31 | Benzyl alcohol | Floral, rose, phenolic (φ) | Alcohol | 57.00 | 1872 | 1870 |
32 | Phenylmethyl butanoate | Sweet, floral, strawberry, (ε) | Ester | 57.30 | 1860 ± 9 | 1869 |
33 | 2-p henylethanol | Flowery (γ) | Alcohol | 57.39 | 1891 | 1906 |
Creamy/buttery | ||||||
34 | Acetoin | Buttery, sour cream (δ) | Ketone | 22.01 | 1250 | 1284 |
35 | Butyrolactone | Sweet, caramel-like (δ) | Lactone | 42.18 | 1618 | 1632 |
Undesirable | ||||||
36 | 3-m ethylbutanoic acid | Pungent, sweaty (γ) | Acid | 45.70 | 1676 | 1666 |
37 | Acetic acid | Sour, astringent, vinegar (γ) | Acid | 31.80 | 1452 | 1449 |
38 | Ethanol | Alcoholic (η) | Alcohol | 5.59 | 929 | 932 |
39 | 2-furanmethanol | Bitter (α) | Furan | 46.80 | 1661 ± 9 | 1650 |
40 | Ethylbenzene | Off -flavor (ε) | Hydrocarbon | 13.11 | 857 | 856 |
41 | Dimethyl sulfide | Unpleasant, cabbage-like (γ) | Organosulfur | 3.30 | 716 | 754 |
42 | Toluene | Caramel, synthetic (off-flavor) Fuel-like (α) | Hydrocarbon | 9.10 | 1042 ± 11 | 1025 |
Others | ||||||
43 | Unidentified compound 1 | Unspecified | Unspecified | 2.70 | – | – |
44 | Unidentified compound 2 | Unspecified | Unspecified | 28.10 | – | – |
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Llano, S.; Vaillant, F.; Santander, M.; Zorro-González, A.; González-Orozco, C.E.; Maraval, I.; Boulanger, R.; Escobar, S. Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods 2024, 13, 2614. https://doi.org/10.3390/foods13162614
Llano S, Vaillant F, Santander M, Zorro-González A, González-Orozco CE, Maraval I, Boulanger R, Escobar S. Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods. 2024; 13(16):2614. https://doi.org/10.3390/foods13162614
Chicago/Turabian StyleLlano, Sandra, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E. González-Orozco, Isabelle Maraval, Renaud Boulanger, and Sebastián Escobar. 2024. "Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis" Foods 13, no. 16: 2614. https://doi.org/10.3390/foods13162614