Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon
Ecuador is one of the main cocoa exporters in Latin America and the top producer of high-quality fine cocoa (~ 65%) in the world. However, there is a lack of knowledge regarding the physicochemical properties of cacao grown locally in the Ecuadorian Amazon region, since these properties have seldom...
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| Veröffentlicht in: | Journal of food measurement & characterization 2023-02, Vol.17 (1), p.337-345 |
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| creator | Burbano-Cachiguango, Remigio Armando Abreu-Naranjo, Reinier Caicedo-Vargas, Carlos Estuardo Ramírez-Romero, César Andrés Calero-Cárdenas, Andrés Santiago Llumiquinga-Marcillo, Erika Magaly Ruiz-Urigüen, Melany |
| description | Ecuador is one of the main cocoa exporters in Latin America and the top producer of high-quality fine cocoa (~ 65%) in the world. However, there is a lack of knowledge regarding the physicochemical properties of cacao grown locally in the Ecuadorian Amazon region, since these properties have seldom been studied. In addition, it is necessary to improve the postharvest process adapted to the environmental conditions of the Amazon region. This study evaluated the effect of a semi-automatic fermentation system on the main physical and chemical characteristics [weight of 100 beans, cotyledon pH, fermentation percentage, total fat content, and total polyphenol content (TPC)] of
Theobroma cacao
L. (
Nacional
and
Super Árbol
). A full factorial design 2
2
was used to determine the influence of the factors studied: genotype and fermentation method (semi-automatic and Rohan boxes). The influence of the fermentation method had a highly significant (p 0.05). The cocoa beans fermented by the semi-automatic method met the quality parameters for fine aroma cocoa according to the Ecuadorian standard. This method achieved a 10% reduction in fermentation time compared to the traditional system (Rohan boxes). The values obtained for the cotyledon pH (5.85) and TPC (52.8 mg GAE/g) stand out as being directly related to the organoleptic characteristics of chocolate and its derivatives. This indicates that the semi-automatic method can be applied to both cocoa genotypes. |
| doi_str_mv | 10.1007/s11694-022-01620-x |
| format | Article |
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Theobroma cacao
L. (
Nacional
and
Super Árbol
). A full factorial design 2
2
was used to determine the influence of the factors studied: genotype and fermentation method (semi-automatic and Rohan boxes). The influence of the fermentation method had a highly significant (p < 0.05) positive effect, while the variety of cocoa did not significantly influence the fermentation percentage (p > 0.05). The cocoa beans fermented by the semi-automatic method met the quality parameters for fine aroma cocoa according to the Ecuadorian standard. This method achieved a 10% reduction in fermentation time compared to the traditional system (Rohan boxes). The values obtained for the cotyledon pH (5.85) and TPC (52.8 mg GAE/g) stand out as being directly related to the organoleptic characteristics of chocolate and its derivatives. This indicates that the semi-automatic method can be applied to both cocoa genotypes.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-022-01620-x</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Aroma ; Boxes ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chocolate ; Cocoa ; Cocoa beans ; Engineering ; Environmental conditions ; Factorial design ; Fermentation ; Food Science ; Genotypes ; Organoleptic properties ; Original Paper ; Physicochemical properties ; Theobroma cacao</subject><ispartof>Journal of food measurement & characterization, 2023-02, Vol.17 (1), p.337-345</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c249t-31144ffb5c466e81300d3f80dbcc021c2045234c452146a5f008b915ac7152913</citedby><cites>FETCH-LOGICAL-c249t-31144ffb5c466e81300d3f80dbcc021c2045234c452146a5f008b915ac7152913</cites><orcidid>0000-0003-1048-7126</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-022-01620-x$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-022-01620-x$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Burbano-Cachiguango, Remigio Armando</creatorcontrib><creatorcontrib>Abreu-Naranjo, Reinier</creatorcontrib><creatorcontrib>Caicedo-Vargas, Carlos Estuardo</creatorcontrib><creatorcontrib>Ramírez-Romero, César Andrés</creatorcontrib><creatorcontrib>Calero-Cárdenas, Andrés Santiago</creatorcontrib><creatorcontrib>Llumiquinga-Marcillo, Erika Magaly</creatorcontrib><creatorcontrib>Ruiz-Urigüen, Melany</creatorcontrib><title>Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Ecuador is one of the main cocoa exporters in Latin America and the top producer of high-quality fine cocoa (~ 65%) in the world. However, there is a lack of knowledge regarding the physicochemical properties of cacao grown locally in the Ecuadorian Amazon region, since these properties have seldom been studied. In addition, it is necessary to improve the postharvest process adapted to the environmental conditions of the Amazon region. This study evaluated the effect of a semi-automatic fermentation system on the main physical and chemical characteristics [weight of 100 beans, cotyledon pH, fermentation percentage, total fat content, and total polyphenol content (TPC)] of
Theobroma cacao
L. (
Nacional
and
Super Árbol
). A full factorial design 2
2
was used to determine the influence of the factors studied: genotype and fermentation method (semi-automatic and Rohan boxes). The influence of the fermentation method had a highly significant (p < 0.05) positive effect, while the variety of cocoa did not significantly influence the fermentation percentage (p > 0.05). The cocoa beans fermented by the semi-automatic method met the quality parameters for fine aroma cocoa according to the Ecuadorian standard. This method achieved a 10% reduction in fermentation time compared to the traditional system (Rohan boxes). The values obtained for the cotyledon pH (5.85) and TPC (52.8 mg GAE/g) stand out as being directly related to the organoleptic characteristics of chocolate and its derivatives. This indicates that the semi-automatic method can be applied to both cocoa genotypes.</description><subject>Aroma</subject><subject>Boxes</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chocolate</subject><subject>Cocoa</subject><subject>Cocoa beans</subject><subject>Engineering</subject><subject>Environmental conditions</subject><subject>Factorial design</subject><subject>Fermentation</subject><subject>Food Science</subject><subject>Genotypes</subject><subject>Organoleptic properties</subject><subject>Original Paper</subject><subject>Physicochemical properties</subject><subject>Theobroma cacao</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kUFP3DAQhaOqSCDgD3Cy1HPojO0kmyNC2xZppV7gbM1ObBJE7K3tVdn-E_5tvaSiNy7zZqT3vjm8qrpCuEaA7mtCbHtdg5Q1YCuhfvlUnUnsVa1R6c_vu2xPq8uUngAAsdO6VWfV69o5y1kEJ0gkO0817XOYKdtBOBtn6zPlKXiRDinbWZQtj1bsxkOamJ4F-UHwWHLHg0eKxNnGKeWJ0xF6P9qwjQUomJiC2FyLxxh-ezEtIB9ikejFmvc0hDiRFzcz_Qn-ojpx9Jzs5T89rx6-re9vf9Sbn9_vbm82NUvd51ohau3ctmHdtnaFCmBQbgXDlhkksgTdSKW5TNQtNQ5gte2xIe6wkT2q8-rLwt3F8GtvUzZPYR99eWlk1_arrlGgiksuLo4hpWid2cVppngwCObYgllaMKUF89aCeSkhtYRSMftHG_-jP0j9BdJYi9A</recordid><startdate>20230201</startdate><enddate>20230201</enddate><creator>Burbano-Cachiguango, Remigio Armando</creator><creator>Abreu-Naranjo, Reinier</creator><creator>Caicedo-Vargas, Carlos Estuardo</creator><creator>Ramírez-Romero, César Andrés</creator><creator>Calero-Cárdenas, Andrés Santiago</creator><creator>Llumiquinga-Marcillo, Erika Magaly</creator><creator>Ruiz-Urigüen, Melany</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-1048-7126</orcidid></search><sort><creationdate>20230201</creationdate><title>Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon</title><author>Burbano-Cachiguango, Remigio Armando ; Abreu-Naranjo, Reinier ; Caicedo-Vargas, Carlos Estuardo ; Ramírez-Romero, César Andrés ; Calero-Cárdenas, Andrés Santiago ; Llumiquinga-Marcillo, Erika Magaly ; Ruiz-Urigüen, Melany</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-31144ffb5c466e81300d3f80dbcc021c2045234c452146a5f008b915ac7152913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Aroma</topic><topic>Boxes</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chocolate</topic><topic>Cocoa</topic><topic>Cocoa beans</topic><topic>Engineering</topic><topic>Environmental conditions</topic><topic>Factorial design</topic><topic>Fermentation</topic><topic>Food Science</topic><topic>Genotypes</topic><topic>Organoleptic properties</topic><topic>Original Paper</topic><topic>Physicochemical properties</topic><topic>Theobroma cacao</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Burbano-Cachiguango, Remigio Armando</creatorcontrib><creatorcontrib>Abreu-Naranjo, Reinier</creatorcontrib><creatorcontrib>Caicedo-Vargas, Carlos Estuardo</creatorcontrib><creatorcontrib>Ramírez-Romero, César Andrés</creatorcontrib><creatorcontrib>Calero-Cárdenas, Andrés Santiago</creatorcontrib><creatorcontrib>Llumiquinga-Marcillo, Erika Magaly</creatorcontrib><creatorcontrib>Ruiz-Urigüen, Melany</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Burbano-Cachiguango, Remigio Armando</au><au>Abreu-Naranjo, Reinier</au><au>Caicedo-Vargas, Carlos Estuardo</au><au>Ramírez-Romero, César Andrés</au><au>Calero-Cárdenas, Andrés Santiago</au><au>Llumiquinga-Marcillo, Erika Magaly</au><au>Ruiz-Urigüen, Melany</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-02-01</date><risdate>2023</risdate><volume>17</volume><issue>1</issue><spage>337</spage><epage>345</epage><pages>337-345</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Ecuador is one of the main cocoa exporters in Latin America and the top producer of high-quality fine cocoa (~ 65%) in the world. However, there is a lack of knowledge regarding the physicochemical properties of cacao grown locally in the Ecuadorian Amazon region, since these properties have seldom been studied. In addition, it is necessary to improve the postharvest process adapted to the environmental conditions of the Amazon region. This study evaluated the effect of a semi-automatic fermentation system on the main physical and chemical characteristics [weight of 100 beans, cotyledon pH, fermentation percentage, total fat content, and total polyphenol content (TPC)] of
Theobroma cacao
L. (
Nacional
and
Super Árbol
). A full factorial design 2
2
was used to determine the influence of the factors studied: genotype and fermentation method (semi-automatic and Rohan boxes). The influence of the fermentation method had a highly significant (p < 0.05) positive effect, while the variety of cocoa did not significantly influence the fermentation percentage (p > 0.05). The cocoa beans fermented by the semi-automatic method met the quality parameters for fine aroma cocoa according to the Ecuadorian standard. This method achieved a 10% reduction in fermentation time compared to the traditional system (Rohan boxes). The values obtained for the cotyledon pH (5.85) and TPC (52.8 mg GAE/g) stand out as being directly related to the organoleptic characteristics of chocolate and its derivatives. This indicates that the semi-automatic method can be applied to both cocoa genotypes.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-022-01620-x</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-1048-7126</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Aroma Boxes Chemistry Chemistry and Materials Science Chemistry/Food Science Chocolate Cocoa Cocoa beans Engineering Environmental conditions Factorial design Fermentation Food Science Genotypes Organoleptic properties Original Paper Physicochemical properties Theobroma cacao |
| title | Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon |
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