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Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil

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Abstract

The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC–MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. β-myrcene and β-cis-ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.

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Acknowledgements

The authors acknowledge financial support from CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), FAPERJ (Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro), IFS (Instituto Federal de Sergipe, Campus Nossa Senhora da Gloria) and CEPLAC (Comissão Executiva do Plano da Lavoura Cacaueira).

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Authors and Affiliations

  1. Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ, 21.941-909, Brazil

    Valdeci S. Bastos, Thais M. Uekane, Claudia M. de Rezende, Vânia M. Flosi Paschoalin & Eduardo M. Del Aguila

  2. Instituto Federal de Educação, Ciência e Tecnologia (IFS), Parque de Exposições João de Oliveira Dantas - Rodovia Juscelino Kubitschek, s/n - Nova Esperança, Nossa Senhora da Glória, SE, 49680-000, Brazil

    Valdeci S. Bastos

  3. CEPLAC - Comissão Executiva do Plano da Lavoura Cacaueira, km 22, Rodovia Ilhéus-Itabuna, S/N, Ilhéus, BA, 45660-000, Brazil

    Neyde A. Bello

Authors
  1. Valdeci S. Bastos
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  2. Thais M. Uekane
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  3. Neyde A. Bello
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  4. Claudia M. de Rezende
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  5. Vânia M. Flosi Paschoalin
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  6. Eduardo M. Del Aguila
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Correspondence to Eduardo M. Del Aguila.

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Bastos, V.S., Uekane, T.M., Bello, N.A. et al. Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil. J Food Sci Technol 56, 2874–2887 (2019). https://doi.org/10.1007/s13197-019-03736-3

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  • DOI: https://doi.org/10.1007/s13197-019-03736-3

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