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The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia's fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate. [ABSTRACT FROM AUTHOR]

BACKGROUND: Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance. RESULTS: Through the Buenaventura case, we propose a robust framework applicable to other cacao‐producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest. CONCLUSION: Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity‐aroma chocolates. Our framework is adaptable to other cacao‐producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Cross-flow microfiltration (CFM) combined with ultra-clean or aseptic packaging offers a promising solution to meet consumer demand for more natural, non-heat treated ready-to-drink fruit beverages. However, membrane fouling can significantly reduce the efficiency of CFM and increase the production cost. To address this issue, we studied the effect of backpulsing on the performance of a semi-industrial CFM equipment featuring 2 m2 of ceramic membranes with 0.2 μm pore size. Using an optimum transmembrane pressure of 150 kPa, we found that backpulsing with a high frequency (every minute) at the beginning of microfiltration and then slowing down the frequency (every 2 min) resulted in higher (+14%) and more consistent average fluxes (100 l.h−1.m−2) while reaching volumetric concentration ratio up to 11. Additionally, the overall specific energy requirements are reduced by 12.5% to 0.0376 kWh.l-1 of treated juice, which is the lowest value among all known de-bacterizing processes, including thermal pasteurization. Importantly, our results showed that backpulsing reduces the retention of the main bioactive compounds of blackberry, including anthocyanins and ellagitannins. These findings demonstrate that CFM with backpulsing is a more cost-effective process that allows for the production of stabilized fruit juices with higher content of bioactive compounds. [ABSTRACT FROM AUTHOR]

Besides providing nutritional value, functional foods have potential beneficial effects on health. Consumers worldwide seek food products with added value based on physical and mental well-being.This study aimed to analyze the urinary metabolome of volunteers who consumed a drink based on Costa Rican blackberries (Rubus adenotrichos) to identify the presence of urolithins and other possible bioactive compounds related to beneficial effects on health.Fifteen healthy non-smoking male volunteers aged between 19 and 43 years old who consumed 250 ml of blackberry-based drink for breakfast for eight consecutive days were selected. Urine samples were obtained before and after drink consumption, which were submitted to analysis by Ultra-Performance Liquid Chromatography coupled to a Mass Detector (UPLC/ESI-Q-TOF-MS). Subsequently, a metabolomic analysis of the results was performed to identify the presence or absence of urolithins and other bioactive metabolites related to blackberry juice consumption.It was possible to detect high intensity presence of urolithin A (n = 6) and high intensity presence of both urolithin A and B (n = 5) in urine samples in several volunteers. However, finding them was impossible in others, or they were at very low intensities (n = 4). Likewise, it was possible to identify Menth-1-en-4,8 diol glucuronide and 1-O-E-Cinnamoyl-(6-arabinosylglucose) as other compounds related to the consumption of blackberries.The consumption of Costa Rican blackberries allowed us to demonstrate the presence of three metabotypes within the study population: 40% of strong urolithin A (UAP) producers, 33.3% of both urolithin (A and B) producers (UBP), and 26.7% of weak urolithin A producers (0P). Finally, it is recommended to carry out more research in this regard, considering a greater number of volunteers and including people of both sexes. [ABSTRACT FROM AUTHOR]