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Criollo Nuñez J, Ramirez-Toro C, Bolivar G, Sandoval A AP, Lozano Tovar MD. Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype. J Sci Food Agric 2023; 103:2425-2435. [PMID: 36606570 DOI: 10.1002/jsfa.12433] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 12/22/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Microencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation. The present study established the effective dose to apply the microencapsulated yeast Pichia kudriavzevii as a microbiological starter of fermentation and biotechnological strategy for promoting the biochemical dynamics and sensory expression of the cocoa variety CCN-51. For this, 0.5%, 1%, 2%, and 3% of microencapsulated P. kudriavzevii yeast insolated from the artisanal fermentation process of cocoa was added to the cocoa mass to be fermented and studied on a laboratory scale. RESULTS The partial least squares regression of fermentation was related in four quartiles, comprising the hedonic judgments of the sensory evaluation with the biochemical traits of the cocoa liquor, finding a high correlation between the physicochemical variables total phenols, percentage of insufficiently fermented grains, and percentage of total acidity, with a level of bitterness and defects found in liquors with the addition of 0.5% of microencapsulated starter. The treatments with the addition of 2% and 3% of the inoculum showed a high correlation between the variables pH, total anthocyanins, cocoa, fruity and floral aromas, sweet taste, and general aroma perception. CONCLUSION The higher presence of volatile compounds such as 2,3-butanediol associated with cocoa aroma and 1-phenyl-2-ethanol and acetophenone associated with aromatic descriptors of fruity and floral series allowed establishment in 2% of microencapsulated P. kudriavzevii yeast, comprising the effective dose for promoting the biochemical dynamics of laboratory-scale fermentation and the development of cocoa, as well as the fruity and floral aromas of cocoa CCN-51 liquor. The microencapsulation is suitable for cocoa starters. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jenifer Criollo Nuñez
- Centro de Investigación Nataima, Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tolima, Colombia
- Facultad de Ingeniería, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia
| | - Cristina Ramirez-Toro
- Facultad de Ingeniería, Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia
| | - German Bolivar
- Facultad de Ciencias Naturales y Exactas, Biología Marina, Universidad del Valle, Cali, Colombia
| | | | - María D Lozano Tovar
- Centro de Investigación Nataima, Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tolima, Colombia
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Colonges K, Jimenez JC, Saltos A, Seguine E, Loor Solorzano RG, Fouet O, Argout X, Assemat S, Davrieux F, Cros E, Boulanger R, Lanaud C. Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety. Front Plant Sci 2021; 12:681979. [PMID: 34630447 PMCID: PMC8498224 DOI: 10.3389/fpls.2021.681979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterised by fruity and floral notes. One of the characteristics of Nacional cocoa, the emblematic cocoa of Ecuador, is its aromatic ARRIBA flavour. This aroma is mainly composed of floral notes whose genetic and biochemical origin is not well-known. This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. Genome-Wide Association Study (GWAS) was conducted on a population of 152 genotypes of cocoa trees belonging to the population variety of modern Nacional. Genome-Wide Association Study was conducted by combining SSR and SNP genotyping, assaying biochemical compounds (in roasted and unroasted beans), and sensory evaluations from various tastings. This analysis highlighted different areas of association for all types of traits. In a second step, a search for candidate genes in these association zones was undertaken, which made it possible to find genes potentially involved in the biosynthesis pathway of the biochemical compound identified in associations. Our results show that two biosynthesis pathways seem to be mainly related to the floral note of Nacional cocoa: the monoterpene biosynthesis pathway and the L-phenylalanine degradation pathway. As already suggested, the genetic background would therefore appear as largely explaining the floral note of cocoa.
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Affiliation(s)
- Kelly Colonges
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Juan-Carlos Jimenez
- Cocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, Ecuador
| | - Alejandra Saltos
- Cocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, Ecuador
| | | | | | - Olivier Fouet
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Xavier Argout
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Sophie Assemat
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Fabrice Davrieux
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emile Cros
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Renaud Boulanger
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Lanaud
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
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