Sensory Characterization Cocoa (Theobroma cacao L.) from Various Clones During Fermentation

##plugins.themes.academic_pro.article.sidebar##

Published Dec 17, 2024
https://doi.org/10.55043/jaast.v9i1.148
Download
PDF
Statistic
Vol. 9 No. 1 (2025): ARTICLES IN PRESS

##plugins.themes.academic_pro.article.main##

Muhammad Isa Dwijatmoko
Politeknik Pertanian Negeri Payakumbuh
Budi Nurtama
Bogor Agricultural University
Nancy Dewi Yuliana
Bogor Agricultural University
Misnawi Misnawi
Indonesia Coffee and Cocoa Research Institute

Abstract

Indonesia is one of the biggest producers of cocoa bean. However, this big production of cocoa is not followed by its quality to fulfill chocolate industry requirement in flavor. Fermentation of cocoa is the most important process for producing high-quality flavor in cocoa beans. The goal of this study was to find out the fermentation effects of four clones on the sensory and chemical profile of cocoa liquor. Sensory analysis was conducted using a Quantitative Descriptive Analysis (QDA) method and the volatile components of the cocoa liquor were extracted using Solid Phase Microextraction (SPME) and then followed by identification using Gas Chromatography - Mass Spectrometry (GC-MS). Correlation between volatile components and sensory attributes were determined by OPLS (orthogonal partial least square) test. The results of this study indicate that OPLS S-plot GC-MS determination 2,3,5-trimethylpyrazine and acetic acid were found as the active compounds. Fermented and unfermented cocoa liquor from various cocoa clones had different sensory attributes. All cocoa clones of fermented cocoa beans were dominated by attributes of specific cocoa aroma, cocoa, and acidity, whereas in unfermented cocoa, they were dominated by astringent and bitter.

##plugins.themes.academic_pro.article.details##

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Muhammad Isa Dwijatmoko, Politeknik Pertanian Negeri Payakumbuh

Department of Food Technology

Budi Nurtama, Bogor Agricultural University

Departement of Food Science and Technology, Faculty of Agriculture Technology

Nancy Dewi Yuliana, Bogor Agricultural University

Departement of Food Science and Technology, Faculty of Agriculture Technology

How to Cite
1.
Dwijatmoko MI, Nurtama B, Yuliana ND, Misnawi M. Sensory Characterization Cocoa (Theobroma cacao L.) from Various Clones During Fermentation. J. appl. agricultural sci. technol. [Internet]. 2024Dec.17 [cited 2025Feb.18];9(1). Available from: https://jaast.org/index.php/jaast/article/view/148

References

  1. Badan Pusat Statistik. Statistik Kakao Indonesia 2021. Badan Pusat Statistik 2021.
  2. Misnawi, Selamat J, Bakar J, Saari N. Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase. J Sci Food Agric 2002;82:559–66. https://doi.org/10.1002/jsfa.1075.
  3. Nigam PS, Singh A. Cocoa and Coffee Fermentations. Encyclopedia of Food Microbiology, vol. 1, Amsterdam: Elsevier; 2014, p. 485–92. https://doi.org/10.1016/B978-0-12-384730-0.00074-4.
  4. Suriyadi. Fermentasi Biji Kakao 2021. http://cybex.pertanian.go.id/mobile/artikel/98628/Fermentasi-Biji-Kakao/
  5. Oracz J, Zyzelewicz D, Nebesny E. The Content of Polyphenolic Compounds in Cocoa Beans ( Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review. Crit Rev Food Sci Nutr 2015;55:1176–92. https://doi.org/10.1080/10408398.2012.686934.
  6. End MJ, Dand R. Cocoa Beans : Chocolate & Cocoa Industry Quality Requirements. Brussels: CAOBISCO/ECA/FCC; 2015.
  7. Kusumaningrum I, Wijaya CH, Kusnandar F, Misnawi, Sari ABT. Profil Aroma Dan Mutu Sensori Citarasa Pasta Kakao Unggulan Dari Beberapa Daerah Di Indonesia. Jurnal Teknologi Dan Industri Pangan 2014;25:106–14. https://doi.org/10.6066/jtip.2014.25.106.
  8. Papalexandratou Z, Camu N, Falony G, De Vuyst L. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil. Food Microbiol 2011;28:964–73. https://doi.org/10.1016/j.fm.2011.01.010.
  9. Aprotosoaie AC, Luca SV, Miron A. Flavor Chemistry of Cocoa and Cocoa Products—An Overview. Compr Rev Food Sci Food Saf 2016;15:73–91. https://doi.org/10.1111/1541-4337.12180.
  10. Camu N, De Winter T, Addo SK, Takrama JS, Bernaert H, De Vuyst L. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. J Sci Food Agric 2008;88:2288–97. https://doi.org/10.1002/jsfa.3349.
  11. De Vuyst L, Weckx S. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation. Biotechnology of Lactic Acid Bacteria, Wiley; 2015, p. 248–78. https://doi.org/10.1002/9781118868386.ch16.
  12. Misnawi, Ariza BTS. Use Of Gas Chromatography-Olfactometry in Combination With Solid Phase Micro Extraction for Cocoa Liquor Aroma Analysis. Int Food Res J 2011;18:829–35. https://bit.ly/40GKWKy
  13. Kusumaningrum I. Profil Aroma dan Mutu Sensori Citarasa Pasta Kakao Unggulan dari Beberapa Daerah di Indonesia. Institut Pertanian Bogor, 2014.
  14. Afoakwa EO. Chocolate Science and Technology. Wiley; 2016. https://doi.org/10.1002/9781118913758.
  15. Aprotosoaie AC, Luca SV, Miron A. Flavor Chemistry of Cocoa and Cocoa Products—An Overview. Compr Rev Food Sci Food Saf 2015;15:73–91. https://doi.org/10.1111/1541-4337.12180.
  16. Zainal B, Abdah MA, Taufiq YYH, Roslida AH, Mohd RS, Kasran R. Bioactivity-Guided Fractionation of Potent Anti-Cancer Properties from Non-Edible Tissues of Theobroma cacao. Malaysian Cocoa Journal 2016;9:170–81. https://bit.ly/3Kg4MXn
  17. Qin X-W, Lai J-X, Tan L-H, Hao C-Y, Li F-P, He S-Z, et al. Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds ( Theobroma cacao L.) in China. Int J Food Prop 2017;20:2261–75. https://doi.org/10.1080/10942912.2016.1236270.
  18. Moreira IM da V, Vilela LDF, Miguel MDCP, Santos C, Lima N, Schwan RF. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor. Molecules 2017;22:766. https://doi.org/10.3390/molecules22050766.
  19. Frauendorfer F, Schieberle P. Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations. J Agric Food Chem 2006;54:5521–9. https://doi.org/10.1021/jf060728k.
  20. Qin X-W, Lai J-X, Tan L-H, Hao C-Y, Li F-P, He S-Z, et al. Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds ( Theobroma cacao L.) in China. Int J Food Prop 2017;20:2261–75. https://doi.org/10.1080/10942912.2016.1236270.
  21. Counet C, Callemien D, Ouwerx C, Collin S. Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching. J Agric Food Chem 2002;50:2385–91. https://doi.org/10.1021/jf0114177.
  22. Eriksson L, Johansson E, Wold N, Trygg J, Wikstrom C, Wold S. Multi and Megavariate Data Analysis: Method Extensions and Advanced Applications. Sweden: Umetrics AB; 2006.
  23. TMIC. Trimethylpyrazine (HMDB0031844). The Metabolomics Innovation Centre 2012. http://www.hmdb.ca/metabolites/HMDB0031844
  24. Nikbakhtzadeh MR, Tirgari S, Fakoorziba MR, Alipour H. Two volatiles from the venom gland of the Samsum ant, Pachycondyla sennaarensis. Toxicon 2009;54:80–2. https://doi.org/10.1016/j.toxicon.2009.03.005.
  25. TMIC. Acetic Acid (HMDB0000042). The Metabolomics Innovation Centre 2005. http://www.hmdb.ca/metabolites/HMDB0000042
  26. Zha Q, Nishimura T, Bertrand MJ, Meisels GG. Fragmentation of acetic acid ions with selected internal energies. Int J Mass Spectrom Ion Process 1991;107:515–29. https://doi.org/10.1016/0168-1176(91)80045-O.
  27. Dwijatmoko MI, Nurtama B, Yuliana ND, Misnawi M. Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 2018;34:104–12. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i2.319.