Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome

The objective of this study was to investigate the influence of Cladosporium cladosporioides during cocoa fermentation on the physico-chemical characteristics, phenolic compounds, free bioactive amines and volatile compounds. Two fermentation treatments were carried out: a spontaneous, control proce...

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Bibliographic Details
Published in:	Journal of food and nutrition research Vol. 61; no. 3; p. 230
Main Authors:	Konagano, Evelyn Mayumi H, Ferreira, Nelson R, Chagas-Junior, Gilson C A, Gloria, Maria Beatriz A, Andrade, Eloísa Helena de Aguiar, do Nascimento, Lidiane D, Martins, Luiza Helena da Silva, Lopes, Alessandra S
Format:	Journal Article
Language:	English
Published:	Bratislava Vyskumny Ustav Potravinarsky 01-01-2022
Subjects:	Acetophenone Acidity Amines Benzaldehyde Bioactive compounds Biological activity Cadaverine Catechin Chemical compounds Cladosporium cladosporioides Cluster analysis Cocoa Cocoa beans Confectionery Epicatechin Fermentation Flavor compounds Flavors Multivariate analysis Phenethylamine Phenolic compounds Phenols Phenylethylamine Principal components analysis Putrescine Sensory evaluation Sensory properties Spermidine Starter cultures Sugar Volatile compounds
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Summary:	The objective of this study was to investigate the influence of Cladosporium cladosporioides during cocoa fermentation on the physico-chemical characteristics, phenolic compounds, free bioactive amines and volatile compounds. Two fermentation treatments were carried out: a spontaneous, control process and another one with the addition of C. cladosporioides starter culture. The use of this starter culture did not affect significantly the temperature and acidity (p > 0.05) of cocoa throughout fermentation. It led to decreased levels of total phenolic compounds, catechin and epicatechin. In addition, it caused an increase in the levels of reducing sugars (glucose and fructose), an increase in bioactive amines (cadaverine, putrescine, phenylethylamine and spermidine) and an increase in the levels and diversity of volatile compounds (2-phenethylacetate, benzaldehyde and acetophenone, responsible for floral, fruity and candy notes) in fermented and dried cocoa. Multivariate analysis (principal component analysis and hierarchical cluster analysis) emphasized the differences between the two treatments. Based on these results, the use of C. cladosporioides as a starter culture during cocoa fermentation seems to be promising. However, further studies are needed to ascertain their impact on the sensorial characteristic and acceptance of chocolate.
ISSN:	1336-8672 1338-4260