Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia.
Journal
International journal of food science
ISSN: 2314-5765
Titre abrégé: Int J Food Sci
Pays: United States
ID NLM: 101627297
Informations de publication
Date de publication:
2023
2023
Historique:
received:
14
09
2022
revised:
03
01
2023
accepted:
04
01
2023
entrez:
21
3
2023
pubmed:
22
3
2023
medline:
22
3
2023
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 36942196
doi: 10.1155/2023/5639081
pmc: PMC10024629
doi:
Types de publication
Journal Article
Langues
eng
Pagination
5639081Informations de copyright
Copyright © 2023 Ariza Budi Tunjung Sari et al.
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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