Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition

Sapta Raharja; Yogi Purna Rahardjo; Samsudin; Khaswar Syamsu; Sapta Raharja; Yogi Purna Rahardjo; Samsudin; Khaswar Syamsu

doi:10.3934/agrfood.2023037

AIMS Agriculture and Food

2023, Volume 8, Issue 2: 674-686. doi: 10.3934/agrfood.2023037

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Research article

Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition

1.
Departement of Agroindustrial Technology, Faculty of Agricultural Technology, IPB University, Kampus IPB Dramaga, Bogor, Indonesia
2.
Research Center for Agroindustry, BRIN–National Research and Innovation Agency of The Republic of Indonesia, Indonesia
3.
Research Center for Horticultural and Estate Crops, BRIN–National Research and Innovation Agency of The Republic of Indonesia, Indonesia

Received: 30 December 2022 Revised: 16 June 2023 Accepted: 19 June 2023 Published: 30 June 2023

Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids.
- Amino acid,
- cut test,
- cellulase,
- cocoa fermentation,
- reducing sugar,
- volatile aroma
Citation: Sapta Raharja, Yogi Purna Rahardjo, Samsudin, Khaswar Syamsu. Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition[J]. AIMS Agriculture and Food, 2023, 8(2): 674-686. doi: 10.3934/agrfood.2023037

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Abstract

Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids.

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