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

2023-06Journal article Restricted access
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dc.contributor.authorMoreno-Rojas, José Manuel
dc.contributor.authorYadira Erazo Solorzano, Cyntia
dc.contributor.authorTuárez García, Diego Armando
dc.contributor.authorPereira-Caro, Gema
dc.contributor.authorOrdóñez Díaz, José Luis
dc.contributor.authorMuñoz–Redondo, José Manuel
dc.contributor.authorRodríguez Solana, Raquel
dc.date.accessioned2023-07-10T13:52:21Z
dc.date.available2023-07-10T13:52:21Z
dc.date.issued2023-06
dc.description.abstractAiming 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.pt_PT
dc.description.sponsorshipSpanish Government IJC2018-036207-I , Junta de Andalucia EMERGIA20_00144, POST-DOC_21_00914, Competitive Fund for Scientific and Technological Research "FOCICYT" PFOC-08-39-2021pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodres.2023.112938pt_PT
dc.identifier.eissn1873-7145
dc.identifier.urihttp://hdl.handle.net/10400.1/19822
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectTheobroma cacao L.pt_PT
dc.subjectPreconditioningpt_PT
dc.subjectVolatilespt_PT
dc.subjectPre-drying processpt_PT
dc.subjectAroma qualitypt_PT
dc.subjectHS-SPME-GC -MSpt_PT
dc.titleImpact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varietiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage112938pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume169pt_PT
person.familyNameRodríguez Solana
person.givenNameRaquel
person.identifier624004
person.identifier.ciencia-idFE10-7889-0562
person.identifier.orcid0000-0003-4204-7387
person.identifier.ridI-6317-2015
person.identifier.scopus-author-id55081917100
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione54528cf-d25d-424e-b395-5f41019f05ee
relation.isAuthorOfPublication.latestForDiscoverye54528cf-d25d-424e-b395-5f41019f05ee

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