The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao DOI Creative Commons
Ana María Calvo Salamanca, Andrea C. Montenegro, Diana Marcela Monroy Cárdenas

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1441 - 1441

Published: April 22, 2025

The content of phenolic compounds can affect the quality cacao beans (Theobroma L). variation in concentration these is influenced by factors such as variety, fermentation conditions, and temperature, which play a crucial role method bean drying. In this study, analytical ultra-performance liquid chromatography (UPLC-DAD-RI) was developed to identify, quantify, examine variations concentrations catechins (catechin, epicatechin, epigallocatechin) methylxanthines (theobromine caffeine) subjecting controlled temperature fermentation. Three temperature-controlled treatments were used during on three genotypes (CCN 51, ICS 95, TCS 01). average different T1: 41.14 ± 3.84 °C, T2: 42.43 4.39 T3: 43.86 4.74 °C. results demonstrate across evaluated (T1, T2, T3). Catechin levels rose from beginning up day 5, after they declined 6. Conversely, theobromine caffeine decreased until then increased A sensory analysis revealed basic flavor profile (bitter, astringent, acidic) that balanced enhancements specific attributes, highlighting fruity, citrus, notes. significant correlation (p < 0.05) found between bitterness epigallocatechin, caffeine, total phenols. contrast, low observed catechin. astringent directly correlated with epigallocatechin moderately catechin levels. Acidic flavors showed moderate concentration. phenols, while citrus linked phenol Notably, decrease compound suggested higher temperatures T3 may enhance development superior cacao.

Language: Английский

Physicochemical properties of bioactive bioplastics based on cellulose from coffee and cocoa by-products DOI Creative Commons

Robin Oblitas,

Luz Quispe-Sánchez, Grobert A. Guadalupe

et al.

Results in Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 102201 - 102201

Published: March 1, 2025

Language: Английский

Citations

0
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao DOI Creative Commons
Ana María Calvo Salamanca, Andrea C. Montenegro, Diana Marcela Monroy Cárdenas

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1441 - 1441

Published: April 22, 2025

The content of phenolic compounds can affect the quality cacao beans (Theobroma L). variation in concentration these is influenced by factors such as variety, fermentation conditions, and temperature, which play a crucial role method bean drying. In this study, analytical ultra-performance liquid chromatography (UPLC-DAD-RI) was developed to identify, quantify, examine variations concentrations catechins (catechin, epicatechin, epigallocatechin) methylxanthines (theobromine caffeine) subjecting controlled temperature fermentation. Three temperature-controlled treatments were used during on three genotypes (CCN 51, ICS 95, TCS 01). average different T1: 41.14 ± 3.84 °C, T2: 42.43 4.39 T3: 43.86 4.74 °C. results demonstrate across evaluated (T1, T2, T3). Catechin levels rose from beginning up day 5, after they declined 6. Conversely, theobromine caffeine decreased until then increased A sensory analysis revealed basic flavor profile (bitter, astringent, acidic) that balanced enhancements specific attributes, highlighting fruity, citrus, notes. significant correlation (p < 0.05) found between bitterness epigallocatechin, caffeine, total phenols. contrast, low observed catechin. astringent directly correlated with epigallocatechin moderately catechin levels. Acidic flavors showed moderate concentration. phenols, while citrus linked phenol Notably, decrease compound suggested higher temperatures T3 may enhance development superior cacao.

Language: Английский

Citations

0