Chemical evaluation of aroma and flavor precursors of the meridenian creole cocoa during fermentation in two edaphoclimatic conditions

  • Alexis Zambrano Universidad de Los Andes (ULA), Facultad de Ciencias, Mérida, Venezuela
  • Carlos Romero Universidad de Los Andes (ULA), Facultad de Ciencias, Mérida, Venezuela
  • Alvaro Gómez Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • Gladys Ramos Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • Carlos Lacruz Instituto Nacional de Investigaciones Agrícolas (INIA), Mérida. Venezuela.
  • María del Rosario Brunetto Universidad de Los Andes (ULA), Facultad de Ciencias, Mérida, Venezuela
  • Gallignani Máximo Universidad de Los Andes (ULA), Facultad de Ciencias, Mérida, Venezuela
  • Lubin Gutiérrez Universidad de Los Andes (ULA), Facultad de Ciencias, Mérida, Venezuela
  • Yelitza Delgado Universidad de Los Andes (ULA), Facultad de Ciencias, Mérida, Venezuela
Keywords: aroma precursors, fermentation, Meridenian Creole, sugars, Theobroma cacao L.

Abstract

The present study evaluated some parameters associated with the aroma and flavor compounds in cocoa, Theobroma cacao L., Meridenian Creole (MC) grown under the soil and climatic conditions. A lot set in the Experimental Station of the San Juan de Lagunillas (INIA-Mérida), Venezuela at an altitude of 1,050 m.a.s.l. and average annual temperature of 26 ºC and another in the town of Zea, Zea municipality of Mérida and 850 m.a.s.l. 22 ºC average temperature. Tests were conducted on samples of fresh cotyledons during the fermentation process. Both cases evaluated the percentage of fiber, moisture, fat and its melting point, the content of volatile acidity, total sugars, polyphenols, total purines, theobromine, caffeine, and pyrazine. The results show that the MC cocoa in San Juan of Lagunillas, a low acidity at the start of drying compared to MC in Zea as well as a less volatile acidity at the end of fermentation. It was also noted slight differences in fat content, total sugars, pyrazine and content of caffeine and theobromine, indicating that soil and climatic conditions have led to changes in the chemical behavior of aroma and flavor precursors. All chemical parameters were corrected according to the moisture of the sample during the fermentation process and were associated with a sample of fermented cocoa from Ghana.

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Published
2010-03-30
How to Cite
Zambrano, A., Romero, C., Gómez, A., Ramos, G., Lacruz, C., Brunetto, M. del R., Máximo, G., Gutiérrez, L., & Delgado, Y. (2010). Chemical evaluation of aroma and flavor precursors of the meridenian creole cocoa during fermentation in two edaphoclimatic conditions. Agronomía Tropical, 60(2), 211-219. Retrieved from http://publicaciones.inia.gob.ve/index.php/agronomiatropical/article/view/338
Issue
Vol 60 No 2 (2010): Agronomía Tropical
Section
Technical note

Copyright (c) 2010 Alexis Zambrano, Carlos Romero, Alvaro Gómez, Gladys Ramos, Carlos Lacruz, María del Rosario Brunetto, Gallignani Máximo, Lubin Gutiérrez, Yelitza Delgado

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