Dynamics of cocoa fermentation and its effect on quality

Abstract Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa—and also the product’...

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Autores principales:	Ana M. Calvo, Blanca L. Botina, Maria C. García, William A. Cardona, Andrea C. Montenegro, Jenifer Criollo
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/a517aad4f7e94743bf5399d9eb76d27b
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spelling	oai:doaj.org-article:a517aad4f7e94743bf5399d9eb76d27b2021-12-02T16:45:40ZDynamics of cocoa fermentation and its effect on quality10.1038/s41598-021-95703-22045-2322https://doaj.org/article/a517aad4f7e94743bf5399d9eb76d27b2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-95703-2https://doaj.org/toc/2045-2322Abstract Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa—and also the product’s homogeneity—occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry. The dynamics of the fermentation process were observed in three contrasting locations, monitoring different variables and evaluating the final quality of the cocoa. Results show that temperature and pH profile are the key factors to be monitored and controlled in order to achieve high-quality cocoa beans.Ana M. CalvoBlanca L. BotinaMaria C. GarcíaWilliam A. CardonaAndrea C. MontenegroJenifer CriolloNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Ana M. Calvo Blanca L. Botina Maria C. García William A. Cardona Andrea C. Montenegro Jenifer Criollo Dynamics of cocoa fermentation and its effect on quality
description	Abstract Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa—and also the product’s homogeneity—occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry. The dynamics of the fermentation process were observed in three contrasting locations, monitoring different variables and evaluating the final quality of the cocoa. Results show that temperature and pH profile are the key factors to be monitored and controlled in order to achieve high-quality cocoa beans.
format	article
author	Ana M. Calvo Blanca L. Botina Maria C. García William A. Cardona Andrea C. Montenegro Jenifer Criollo
author_facet	Ana M. Calvo Blanca L. Botina Maria C. García William A. Cardona Andrea C. Montenegro Jenifer Criollo
author_sort	Ana M. Calvo
title	Dynamics of cocoa fermentation and its effect on quality
title_short	Dynamics of cocoa fermentation and its effect on quality
title_full	Dynamics of cocoa fermentation and its effect on quality
title_fullStr	Dynamics of cocoa fermentation and its effect on quality
title_full_unstemmed	Dynamics of cocoa fermentation and its effect on quality
title_sort	dynamics of cocoa fermentation and its effect on quality
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/a517aad4f7e94743bf5399d9eb76d27b
work_keys_str_mv	AT anamcalvo dynamicsofcocoafermentationanditseffectonquality AT blancalbotina dynamicsofcocoafermentationanditseffectonquality AT mariacgarcia dynamicsofcocoafermentationanditseffectonquality AT williamacardona dynamicsofcocoafermentationanditseffectonquality AT andreacmontenegro dynamicsofcocoafermentationanditseffectonquality AT jenifercriollo dynamicsofcocoafermentationanditseffectonquality
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Dynamics of cocoa fermentation and its effect on quality

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