Cocoa bean (Theobroma cacao L.) has-been used in Mexico to produce traditional beverages since pre-Hispanic times. In Mexico, there are two main cultivars grown, Forastero and Criollo where the last one was cultivated by Olmecs and Mayas pre-Hispanic civilizations. Criollo cultivar present better aromatic and sensory quality but is susceptible to disease compared to Forastero mainly cultivated in South America which is disease resistant and present lo lower aromatic profile compared to Criollo. Cocoa beans are processed traditionally by artisans using the fermented and sun drying method. The traditional process of cocoa beans is important for the full development of chocolate flavor precursors. The process involves harvesting the cobs, open them and obtain the beans Cocoa beans are placed in wooden boxes sized from 50 cm3 to 1 m3, covered with banana leaves and start the fermentation process during 6 to 8 days approximately. After the fermentation process, the beans are sun drying typically in the ground beans and turned daily to ensure drying. Finally the roasting process is performed at specific conditions of time and temperature. Chemically, the fermentation process is a series of reactions due to the presence of microorganisms such as yeasts, lactic and acetic bacteria that transform sugars into alcohol, acetic and lactic acid. Acetic acid penetrates the bean by diffusion killing the embryo. Also, at this stage a number of flavor precursors are generated, esters, aldehydes, alcohols, ketones. However it is important to prevent production of off-flavors like isovaleric acid and the presence of fungi during fermentation. During drying process, most acetic acid is removed by evaporation and penetrates the bean killing the embryo, At this point some volatiles compounds are lost. The roasting process is very important because Maillard and Strecker reactions are carried out producing mainly pyrazines, which are chocolate aroma precursors.

Volatile compounds during traditional fermentation and dying of cacao (Theobroma cacao)

253rd National Meeting (2017)

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