Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Abstract

The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers’ protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans’ chemical and sensory characteristics.

Amino acid profile behavior during the fermentation of Criollo cocoa beans

“…On the other hand, in our study, during SF and SC, the concentration of Met was high from the third day to final fermentation process (6.59 and 6.72 mg/100 g, respectively), different from what was observed in Sari et al (2023) , this finding can be explained due to the previous separation of the pulp from the bean; demonstrating the contribution of the pulp to the presence of amino acids ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ). Regarding His, its concentration during fermentation was relatively low compared to the study of Deus et al (2021) ; it barely exceeded 4.0 mg/100 g ( Table 3 ) in the SF and 3.40 mg/100 g in the SC ( Table 3 ), the low concentration in the SC agrees with that reported by Korcari et al (2023) when using starter cultures, which is explained by a low capacity of this yeast to produce His by decarboxylation ( Delgado-Ospina et al, 2021 ).…”

“…According to Gutiérrez-Ríos et al (2022) , this difference is due to the starter culture's metabolism, which transports a fraction of the carbon to the Krebs cycle, forming aromatic precursors associated with amino acids. Proline (Pro) gives rise to 2-acetyl-1-pyrrole ( De Vuyst & Leroy, 2020 ), which in turn provides caramel, sweet and toasted notes ( Sari et al, 2023 ). The concentration of Lysine (Lys) increases considerably from the second fermentation day, reaching up to 25.21 and 25.78 mg/100 g in the SF and SC, correspondingly (Copallín, Table 1 ); this behavior, demonstrates that the first days of fermentation is characterized by a low concentration due to the anaerobic phase ( Deus et al, 2021 ; Spizzirri et al, 2019 ), this content considerable increased from the third day of the process coinciding with what was reported by de Brito et al (2001 and Deus et al (2021) , demonstrating the importance of the fermentation time.…”

“…Cocoa ( Theobroma cacao L.) is the primary raw material for chocolate production, so its aromatic characteristic is a crucial point for the development of its flavor ( Hinneh et al, 2018 ); for this, the bean goes through different processing stages that origins the aromatic profile to be developed from precursors (volatile and non-volatile) ( Afoakwa, Paterson, Fowler, & Ryan, 2008 ; Balcázar-Zumaeta, Castro-Alayo, Cayo-Colca, Idrogo-Vásquez, & Muñoz-Astecker, 2023 ; Deus, Bispo, Franca, & Gloria, 2021 ). Sari et al (2023) indicate that the genotype of cocoa beans is a factor that permits differentiating the profile and concentration of amino acids, highlighting the Criollo variety for having a significant concentration of these compounds compared to other varieties ( Castro-Alayo, Idrogo-Vásquez, Siche, & Cardenas-Toro, 2019 ; Perez, Lopez-Yerena, & Vallverdú-Queralt, 2022 ; Sari et al, 2023 ). Peru is one of the main areas where there are large cocoa crops with particular relevance for its economy ( Cádiz-Gurrea et al, 2020 ), especially in the Amazonas region (Peru).…”

“…Moreover, a well-fermented cocoa bean presents a higher content of amino acids ( Tchouatcheu, Noah, Lieberei, & Niemenak, 2019 ); in addition, they are responsible for different physiological functions for humans ( Salaria, Boatwright, Thavarajah, Kumar, & Thavarajah, 2022 ), such as protein synthesis, repair tissues and nutrient absorption, among others ( Dala-Paula et al, 2021 ; Lopez & Mohiuddin, 2022 ). However, the concentration of amino acids varies by cacao origin, environmental conditions, and agricultural practices, among others ( de Araujo et al, 2021 ; Sari et al, 2023 ). Also, a standardized fermentation with a starter culture is a process that can regulate these variations ( Balcázar-Zumaeta, Pajuelo-Muñoz, et al, 2023 ).…”

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

“…Among these products, cocoa occupies a prominent place [ 1 ]. Cocoa ( Theobroma cacao L.) is indispensable to the confectionery industry as a primary source of cocoa beans [ 2 ], but it also produces by-products such as the pod and shell, which have found substantial applications in the cosmetics and animal feed industries. The introduction of cocoa cultivation in Côte d'Ivoire towards the end of the 19th century marked the start of a remarkable agricultural development.…”