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Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 89
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
I
n Colombia, cocoa cultivation is a good alternative for the high
and growing demand for cocoa in the world, especially for fine
and flavor cocoa. Colombia’s production zone has a privileged
geographic position for cultivating this type of cocoa. However,
many factors influence its quality. One of these factors is the
fermentation process, as is the stage where the formation of flavor
precursors takes place. Then the quality of fine and flavor cocoa
could be lost if the fermentation is not carried out under certain
conditions. This project looks at getting a better understanding
of how the fermentation process is carried out in three different
places in Colombia and how these practices could affect the
cocoa quality. We controlled the fermentation process each 24
hours, analyzing the change in different variables such as pH, total
acidity, sugar content, total polyphenols, theobromine, caffeine,
reducing sugars, proteins and amino acids. Moreover, we analyzed
the aromatic profile, and the sensorial analysis of the cocoa
produced. Results showed significant differences in quality of the
cocoa, but neither of them released distinctive aromatic notes
that allow classifying such as fine and flavor cocoa. However, we
have identified two factors that are mainly responsible for this
behavior, the temperature, and the pH, which never reaches the
value required according to literature, for the optimal activity of
endogenous enzymes involved in the degradation of bean proteins
and the generation of various flavor precursors.
mcgarcia@corpoica.org.coIdentification of fermentation factors that determine the
quality of cacao
B L Botina, M C García
and
A C Montenegro
Corporación Colombiana de Investigaciones Agropecuarias, Colombia