Impact Of Technological Post-Harvest Processing On
The Production Of Chocolate Aroma Compounds In Raw
Cocoa Beans Originated From Côte d’Ivoire
a Department of Food Science and Technology, University of Nangui Abrogoua, 02 Bp 801 Abidjan 02, Côte d'Ivoire b UMR Qualisud, CIRAD - TA-B 95/16, 73 rue JF Breton, 34398 Montpellier Cedex 5, France
M. Koumba Konéa, P. Bony Koffia, S. Tagro Guéhia, M. Lebrunb, N. Durandb, A. Fontanab, D. Montetb, R. Boulangerb
Ivorian raw cocoa material is currently characterized by a standard aroma quality. Fermentation is one of
the major post-harvest treatments leading to the production of chocolate aroma compounds. This
research aims to study the effect of each post-harvest processing stage on the development of flavor
compounds in raw cocoa beans.
Material and Methods
Cocoa beans were extracted from mixed Ivorian 1st genera6on of hybrids (Amelonadao x West African Trinitario)
cocoa pods. They were prepared at South East of Côte d'Ivoire according to controlled pod opening delay, methods and 6me of fermenta6on, turnings of fermen6ng beans and sun-drying (Figure 1). A total of twelve fermenta6on processes were realized. In each fermenta6on process, three samples were prepared and analysed in triplicate. Vola6le aroma compounds were analyzed by SPME-GC-MS method and sta6s6cal analysis of data were done by ACP.
Conclusion
Afoakwa, E. O., Pa terson, A., Fowler , M., & Ryan, A. ( 2008). Flavor formation a nd character in coc oa and chocolate: a c ritical review. Critical Rev iews in Food Scien ce and Nutrition, 48(9), 840-857 Rodriguez-Campos, J., Escalona-Buendía, H. B., C ontreras-Ramos, S. M., Orozco-Avila, I., Jaram
illo-Flores, E., & Lug o-Cervantes, E. (2012 ). Effect of ferme ntation time and drying temperature on v olatile compound s in cocoa. Food c hemistry, 132(1), 277-288. Rodriguez-Campo s, J., Escalona-Bue ndía, H. B., Orozco -Avila, I., Lugo-Cervantes, E., & Jaramillo-Flores, M. E. (2011). Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during
fermentation and
drying processe
s using principal compone
nts analysis. Food
Research Interna tional, 44(1), 250-258.
Referenc
es
Results
• A total of 30 aroma compounds grouped into six chemical compounds families were detected (Table I). • Fermented cocoa beans from 2 days opening delay pods contained more aroma compounds than cocoa from 8 days opening delay pods (Figure 2).• Like turning of fermen6ng beans, fermenta6on technique (Figure 3) did not influence the forma6on of aroma compounds in raw cocoa beans. • The analyse of importance of fermenta6on's day was realized on each pod delay. For the first delay, the fermented cocoa a`er 2 days were characterized largely by alcohol aroma compounds while 6 and 7 fermented cocoa contained aroma compound belonging to several chemical families (Figure 4). • We observed the same conclusion for the second delay pods, but a`er two days, in addi6on of alcohols; some esters (ethyl acetate, isobutyl acétate 2 and 3 methylbutyl acetate) were also most abondant. C onception: Cir ad, Mar tine Dupor tal, June 2017 — © photos Maï K oumba K oné
Formation of aroma compounds in raw cocoa beans is depending both on the
pods opening delay and the fermentation time but not on the fermentation
method neither turning of beans.
Figure 2. Graphical representation of Principal component analysis (PCA) of the volatile flavor compounds
content in cocoa beans of 2 and 8 day pod storage
Table I. Aroma compounds identified in cocoa beans samples
Figure 1. Sampling during post-harvest processing of cocoa
Figure 3. Graphical representation of Principal
component
analysis (PCA) of the volatile flavor compounds content in cocoa beans fermented according to different methods Figure 4. Graphical representation of Principal component analysis (PCA) of the volatile flavor compounds content in cocoa beans of 2 day pod storage according to the duration of fermentation
