Influence of fermentation time on the sensory characteristics of cocoa grown in Soconusco, Chiapas, Mexico

Abstract

Fermentation is a crucial stage in the processing of cocoa beans (Theobroma cacao L.), since during this, molecules are produced that give pleasant sensory characteristics to the beans and at the same time other molecules that are less desirable are reduced. Sensory descriptors have previously been reported for cocoas grown in the Soconusco region of the state of Chiapas, Mexico. However, those cocoas were fermented for six days, without considering the variety. With the objective of monitoring the fermentation conditions and establishing the appropriate times for the almonds of the Criollo, Trinitario, and Forastero varieties grown in this region, the contents of total soluble solids (TSS), reducing sugars (RS) were determined during controlled fermentation, titratable acidity (TA) and pH. By mean a group of trained panelists, the odor descriptors were first established during nine days of fermentation (overfermentation) and subsequently at the most appropriate times according to the variety; after fermenting, drying and roasting the almonds. With the results of the physicochemical and sensory characteristics, it was established that for the Criollo variety 3 days of fermentation are required while for the Forastero and Trinitario varieties, 5 days of fermentation is appropriate. This study demonstrates that the off-odor and musty notes reported in another study are not typical of cocoas and are attributed to overfermentation.