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Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela

Author(s): Elvis PORTILLO | María LABARCA | Lucia GRAZZIANI | Emile CROS | Sophie ASSEMAT | Fabrice DAVRIEUX | Renaud BOULANGER | María MARCANO

Journal: Revista Científica UDO Agrícola
ISSN 1317-9152

Volume: 9;
Issue: 2;
Start page: 458;
Date: 2009;
Original page

Keywords: Criollo cocoa | post-harvest | volatile compounds | aroma chemical and development

To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a Cooperation Project relative to the aromatic quality of Criollo cocoa. Cocoas were fermented during 4 days in 60 cm3 wood boxes. Fermentation conditions were: 2 endurances ear (0 and 5 days), 3 removals (to 24 hours, to 48 hours, and a removal to 24 and 72 hours), 3 harvest times, for a total of 18 essays and 90 samples. One sample was frozen to -80 °C, the second one was dried to sun. The volatile compounds were extracted by using the steam dragging and alter analyzed through gas chromatography grouped with a mass spectrometer. Results obtained showed that fermentation time and the harvest time were the main factors responsible of differences in the content of volatile compounds. In the non dried cocoa, 92 volatile compounds were identified, distributed in 13 chemical families. In the dried cocoa, 121 volatile compounds were identified and 119 in the toasted cocoa. These compounds correspond to 14 families of chemical compounds. The three families more representative since the qualitative point of view were the esters, alcohols and acids. This research permitted to have an approximation of respective papers of fermentation and the dried on the cocoa aroma.
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