Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis

Author:

Llano Sandra1ORCID,Vaillant Fabrice123ORCID,Santander Margareth1,Zorro-González Andrés1,González-Orozco Carlos E.1,Maraval Isabelle23,Boulanger Renaud23ORCID,Escobar Sebastián1

Affiliation:

1. Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Process & Quality Cocoa Laboratory, Centros de Investigación La Selva, Palmira and La Libertad—Km 14 Mosquera-Bogotá, Mosquera 250047, Colombia

2. Centre de Coopération Internationale en Recherche Agronomique pour le Développement—CIRAD, UMR QualiSud, 1, F-34398 Montpellier, France

3. UMR Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, F-34000 Montpellier, France

Abstract

The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia’s fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate.

Funder

Gobernación de Arauca—Secretaria de Desarrollo Rural, Colombia, and Minciencias

Publisher

MDPI AG

Reference43 articles.

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3. Flavor Chemistry of Cocoa and Cocoa Products-An Overview;Aprotosoaie;Compr. Rev. Food Sci. Food Saf.,2016

4. Biancolillo, A., Preys, S., Gaci, B., Le-Quere, J.L., Laboure, H., and Deuscher, Z. (2021). Multi-block classification of chocolate and cocoa samples into sensory poles. Food Chem., 340.

5. Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: An alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector;Gil;J. Food Sci. Technol.,2020

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