| アブストラクト | Cocoa quality serves as a differentiating factor that provides monetary and non-monetary benefits to farmers, defined by the genotype, agroecological conditions of cultivation, and the post-harvest processes involved in transforming seeds into cocoa beans, including harvesting, pre-conditioning, fermentation, and drying. Drying plays a crucial role in ensuring the sensory, chemical, and microbiological quality of the beans, as simultaneous mass and heat transfer phenomena occur during this process, along with chemical reactions (both enzymatic and non-enzymatic) that influence the concentration and dynamics of phenolic compounds, organic acids, methylxanthines, and the formation of volatiles, directly impacting flavor development in cocoa beans. This paper comprehensively reviews cocoa drying methods, variables, and equipment and analyzes their impact on these flavor-determining compounds. The findings highlight that drying significantly contributes to the production of differentiated and specialty quality traits. An integral relationship between the methods, operating variables, and drying equipment applied to cocoa and their implications for the volatile and non-volatile compounds is described. |
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| ジャーナル名 | Foods (Basel, Switzerland) |
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| Pubmed追加日 | 2025/3/13 |
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| 投稿者 | Santander, Margareth; Chica, Vanessa; Correa, Hugo A Martinez; Rodriguez, Jader; Villagran, Edwin; Vaillant, Fabrice; Escobar, Sebastian |
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| 組織名 | Corporacion Colombiana de Investigacion Agropecuaria (Agrosavia), Process &;Quality Cocoa Laboratory, Centros de Investigacion La Selva, Palmira, Central and;Tibaitata-Km 14 Mosquera-Bogota, Mosquera 250047, Colombia.;Departamento de Ingenieria, Facultad de Ingenieria y Administracion, Universidad;Nacional de Colombia Sede Palmira, Palmira 763531, Colombia.;Centre de Cooperation Internationale en Recherche Agronomique pour le;Developpement-CIRAD, UMR QualiSud, 1, F-34398 Montpellier, France.;UMR Qualisud, Univ Montpellier, CIRAD, Universite d'Avignon, Universite de la;Reunion, Montpellier SupAgro, F-34000 Montpellier, France.;Cacao of Excellence Programme, Bioversity International, 00118 Roma, Italy. |
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| Pubmed リンク | https://www.ncbi.nlm.nih.gov/pubmed/40077424/ |
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