Repository logo
 
Publication

Monitoring changes in the volatile profile of ecuadorian cocoa during different steps in traditional on-farm processing

2023-11Journal article Open access
Simple item page
dc.contributor.authorErazo Solorzano, Cyntia Yadira
dc.contributor.authorTuárez García, Diego Armando
dc.contributor.authorEdison Zambrano, Carlos
dc.contributor.authorMoreno-Rojas, José Manuel
dc.contributor.authorRodríguez Solana, Raquel
dc.date.accessioned2024-01-04T14:30:46Z
dc.date.available2024-01-04T14:30:46Z
dc.date.issued2023-11
dc.description.abstractThe present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC-MS. Aldehydes, alcohols and ketones were the compounds that mainly characterized the fresh cocoa. The main compounds formed during the anaerobic fermentation step were esters and acids, while in the aerobic fermentation step, an increase in ester-, aldehyde- and acid-type compounds was observed. Finally, after the drying step, a notable increase in the acid (i.e., acetic acid) content was the predominant trend. According to the genotypes, ETT103 presented high contents of terpenes, alcohols, aldehydes and ketones and low contents of unfavorable acid compounds. The CCN-51 and LR14 (Trinitarian) varieties stood out for their highest amounts in acids (i.e., acetic acid) at the end of primary processing. Finally, the Forastero cocoa beans were highlighted for their low acid and high trimethylpyrazine contents. According to the chemometric and Venn diagram analyses, ETT-103 was an interestingly high-aromatic-quality variety for cocoa gourmet preparations. The results also showed the need for good control of the processing steps (using prefermentative treatments, starter cultures, etc.) on Ecuadorian genotypes of Trinitarian origin.pt_PT
dc.description.sponsorshipProject PFOC-08-39-2021; grant number IJC2018-036207-Ipt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/plants12223904pt_PT
dc.identifier.eissn2223-7747
dc.identifier.urihttp://hdl.handle.net/10400.1/20272
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTheobroma cacao L.pt_PT
dc.subjectFine-flavor cocoapt_PT
dc.subjectBulk cocoapt_PT
dc.subjectPrimary processingpt_PT
dc.subjectVolatile compoundspt_PT
dc.subjectHS-SPME-GC-MSpt_PT
dc.subjectChemometricspt_PT
dc.titleMonitoring changes in the volatile profile of ecuadorian cocoa during different steps in traditional on-farm processingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue22pt_PT
oaire.citation.startPage3904pt_PT
oaire.citation.titlePlantspt_PT
oaire.citation.volume12pt_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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione54528cf-d25d-424e-b395-5f41019f05ee
relation.isAuthorOfPublication.latestForDiscoverye54528cf-d25d-424e-b395-5f41019f05ee

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Monitoring Changes in the Volatile Profile of Ecuadorian Cocoa during Different Steps in Traditional On-Farm Processing.pdf
Size:
1.64 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.46 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

FCT2-Artigos (em revistas ou actas indexadas)