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Moreno-Rojas JM, Yadira Erazo Solorzano C, Tuárez García DA, Pereira-Caro G, Ordóñez Díaz JL, Muñoz-Redondo JM, Rodríguez-Solana R. Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties. Food Res Int 2023; 169:112938. [PMID: 37254362 DOI: 10.1016/j.foodres.2023.112938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/05/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
Aiming to improve the quality of cocoa, preconditioning of cocoa after harvesting and before fermentation has become an on-farm processing step of great interest in recent times. The present work aimed to evaluate the influence of a pre-drying process on the volatile composition of Ecuadorian bulk (Forastero and CCN-51) and fine-flavour (ETT103 and LR14) cocoa at the end of primary processing. A total of 63 volatile compounds including aldehydes, alcohols, acids, ketones, esters, terpenes, lactones and other miscellaneous compounds were identified in cocoa samples by HS-SPME-GC-MS. The use of a pre-drying step revealed a varietal homogenization and a reduction in the fermentation time, making this preconditioning step an inexpensive and attractive option for farmers. Moreover, different varietal behaviour was observed after pre-drying, the fine-flavour varieties obtaining a clear improvement in aromatic quality with higher levels of compounds imparting positive notes.
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Affiliation(s)
- José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain; Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain.
| | - Cyntia Yadira Erazo Solorzano
- Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 via Santo Domingo, C.P. 73, Quevedo, Ecuador.
| | - Diego Armando Tuárez García
- Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 via Santo Domingo, C.P. 73, Quevedo, Ecuador.
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain; Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), Córdoba, Spain.
| | - José Luis Ordóñez Díaz
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain.
| | - José Manuel Muñoz-Redondo
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain.
| | - Raquel Rodríguez-Solana
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal s/n, 14004 Córdoba, Spain; MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
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