Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.

ABSTRACT: The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia's fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhan

SUBMITTER: Llano S 

PROVIDER: S-EPMC11353615 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature