Scholarlink

<p>This study aimed to enhance the market quality of cocoa beans through a better understanding and control over the spontaneous fermentation process. <i>Trinitario</i> variety cocoa beans were fermented in a wooden box for 6 days and then sun-dried under controlled conditions for 4 days. Microbial dynamics and activities were monitored using classical microbiological methods. Changes in temperature and pH were measured with standard instruments. Moisture, titratable acidity, total soluble sugars, phenylalanine, and reducing sugar levels were closely monitored. The physical quality assessment of the sun-dried cocoa beans was well-documented. Results showed that the Peleg, Linear, First Order, and Page models were effective in fitting the One-factor-at-a-time (OFAT) data. Producers can utilize these findings to establish consistent fermentation protocols, ensuring a reliable and high-quality final product. A grade 1 cocoa bean was achieved after 144&#xa0;h of box fermentation and drying. Box fermentation of cocoa beans for 110&#xa0;h strikes a balance between retaining aroma precursors and achieving fermentation efficiency, serving as a valuable reference for Cameroonian cocoa producers.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Microbial dynamics and aroma precursor generation in cocoa bean fermentation: Optimization and quality assessment

  • 期刊论文

  • 发表日期：

    2026年2月25日

查看全文
  • Theodore Fred Hiag,
  • Melanie Touko Kuego,
  • Emile Minyaka,
  • Marlyse Solange Leng,
  • Robert Ndjouenkeu

摘要

This study aimed to enhance the market quality of cocoa beans through a better understanding and control over the spontaneous fermentation process. Trinitario variety cocoa beans were fermented in a wooden box for 6 days and then sun-dried under controlled conditions for 4 days. Microbial dynamics and activities were monitored using classical microbiological methods. Changes in temperature and pH were measured with standard instruments. Moisture, titratable acidity, total soluble sugars, phenylalanine, and reducing sugar levels were closely monitored. The physical quality assessment of the sun-dried cocoa beans was well-documented. Results showed that the Peleg, Linear, First Order, and Page models were effective in fitting the One-factor-at-a-time (OFAT) data. Producers can utilize these findings to establish consistent fermentation protocols, ensuring a reliable and high-quality final product. A grade 1 cocoa bean was achieved after 144 h of box fermentation and drying. Box fermentation of cocoa beans for 110 h strikes a balance between retaining aroma precursors and achieving fermentation efficiency, serving as a valuable reference for Cameroonian cocoa producers.