Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste. In an attempt to obtain a deeper understand...

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Veröffentlicht in:Journal of food science 2010-08, Vol.75 (6), p.S300-S307
Hauptverfasser: Aculey, Patrick C, Snitkjaer, Pia, Owusu, Margaret, Bassompiere, Marc, Takrama, Jemmy, Nørgaard, Lars, Petersen, Mikael A, Nielsen, Dennis S
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container_issue 6
container_start_page S300
container_title Journal of food science
container_volume 75
creator Aculey, Patrick C
Snitkjaer, Pia
Owusu, Margaret
Bassompiere, Marc
Takrama, Jemmy
Nørgaard, Lars
Petersen, Mikael A
Nielsen, Dennis S
description Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste. In an attempt to obtain a deeper understanding of the changes in the cocoa beans during fermentation and investigate the possibility of future development of objective methods for assessing the degree of fermentation, a novel combination of methods including cut test, colorimetry, fluorescence spectroscopy, NIR spectroscopy, and GC-MS evaluated by chemometric methods was used to examine cocoa beans sampled at different durations of fermentation and samples representing fully fermented and dried beans from all cocoa growing regions of Ghana. Using colorimetry it was found that samples moved towards higher a* and b* values as fermentation progressed. Furthermore, the degree of fermentation could, in general, be well described by the spectroscopic methods used. In addition, it was possible to link analysis of volatile compounds with predictions of fermentation time. Fermented and dried cocoa beans from the Volta and the Western regions clustered separately in the score plots based on colorimetric, fluorescence, NIR, and GC-MS indicating regional differences in the composition of Ghanaian cocoa beans. The study demonstrates the potential of colorimetry and spectroscopic methods as valuable tools for determining the fermentation degree of cocoa beans. Using GC-MS it was possible to demonstrate the formation of several important aroma compounds such 2-phenylethyl acetate, propionic acid, and acetoin and the breakdown of others like diacetyl during fermentation. The present study demonstrates the potential of using colorimetry and spectroscopic methods as objective methods for determining cocoa bean quality along the processing chain. Development of objective methods for determining cocoa bean quality will be of great importance for quality insurance within the fields of cocoa processing and raw material control in chocolate producing companies.
doi_str_mv 10.1111/j.1750-3841.2010.01710.x
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subjects Acetates - analysis
Acetates - chemistry
Acetoin - analysis
Acetoin - chemistry
Cacao - chemistry
chemometrics
Chromatography
Cocoa
cocoa beans
Color
Colorimetry
Diacetyl - analysis
Diacetyl - chemistry
equipment performance
Exports
Fermentation
fermented foods
fluorescence
food analysis
Food Analysis - methods
food composition
Food Handling - methods
food quality
Gas Chromatography-Mass Spectrometry
GC-MS
Ghana
Mass spectrometry
Models, Statistical
new methods
NIR
Phenylethyl Alcohol - analogs & derivatives
Phenylethyl Alcohol - analysis
Phenylethyl Alcohol - chemistry
Principal Component Analysis
Propionates - analysis
Propionates - chemistry
Quality Control
Seeds - chemistry
Spectrometry, Fluorescence
spectroscopy
Spectroscopy, Near-Infrared
Spectrum analysis
Studies
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
title Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics
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