Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties

Moreno-Rojas, José Manuel; Yadira Erazo Solorzano, Cyntia; Tuárez García, Diego Armando; Pereira-Caro, Gema; Ordóñez Díaz, José Luis; Muñoz–Redondo, José Manuel; Rodríguez Solana, Raquel

http://hdl.handle.net/10400.1/19822

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Authors

Moreno-Rojas, José Manuel

Yadira Erazo Solorzano, Cyntia

Tuárez García, Diego Armando

Pereira-Caro, Gema

Ordóñez Díaz, José Luis

Muñoz–Redondo, José Manuel

Rodríguez Solana, Raquel

Abstract(s)

Aiming to improve the quality of cocoa, preconditioning of cocoa after harvesting and before fermentation has become an on-farm processing step of great interest in recent times. The present work aimed to evaluate the influence of a pre-drying process on the volatile composition of Ecuadorian bulk (Forastero and CCN-51) and fine-flavour (ETT103 and LR14) cocoa at the end of primary processing. A total of 63 volatile compounds including aldehydes, alcohols, acids, ketones, esters, terpenes, lactones and other miscellaneous compounds were identified in cocoa samples by HS-SPME-GC-MS. The use of a pre-drying step revealed a varietal homogenization and a reduction in the fermentation time, making this preconditioning step an inexpensive and attractive option for farmers. Moreover, different varietal behaviour was observed after pre-drying, the fine-flavour varieties obtaining a clear improvement in aromatic quality with higher levels of compounds imparting positive notes.