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Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans
- Source :
- Food Research International, Food Research International, Elsevier, 2019, 119, pp.477-491. ⟨10.1016/j.foodres.2019.01.001⟩
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions, cultivation technique, and post-harvest treatments applied to coca beans. In this work, we studied the impact of cocoa post-harvest processing on both microbial communities structure and volatile composition. Cocoa beans samples were fermented in wooden boxes in Ivory Coast at different time intervals with turning and without turning, and derived from pods stored for two different duration times. Cocoa beans were analyzed using a molecular fingerprinting method (PCR-DGGE) in order to detect variations in microbial communities' structure; this global analysis was coupled to SPME-GC-MS for assessing cocoa volatile profiles. The results showed that the main parameter that influenced microbial communities structure was fermentation time, followed by turning, whereas, pods storage duration had a minor impact. Similar results were obtained for aromatic profile, except for pods storage duration that significantly affected volatile compound production. Global statistical analysis using Canonical Correspondence Analysis (CCA), showed the relationship between microbial communities and volatile composition. Furthermore, this study allowed the identification of discriminating microbial and chemical markers of cocoa post-harvest processing.
- Subjects :
- Time Factors
Food Handling
[SDV]Life Sciences [q-bio]
F60 - Physiologie et biochimie végétale
Gas Chromatography-Mass Spectrometry
03 medical and health sciences
Fève de cacao
0404 agricultural biotechnology
Chemical marker
Q02 - Traitement et conservation des produits alimentaires
Microbial ecology
Canonical correspondence analysis
Theobroma cacao
Statistical analysis
Food science
Chocolate
2. Zero hunger
Cacao
Volatile Organic Compounds
0303 health sciences
Bacteria
030306 microbiology
Microbiota
Fungi
food and beverages
Composition chimique
04 agricultural and veterinary sciences
040401 food science
Point of delivery
Food Storage
Fermentation
Food Microbiology
Environmental science
Composition (visual arts)
Molecular Fingerprinting
Food Science
Subjects
Details
- ISSN :
- 09639969
- Volume :
- 119
- Database :
- OpenAIRE
- Journal :
- Food Research International
- Accession number :
- edsair.doi.dedup.....69bad0eb0ad71932cd0a5c76a4622edb