以热带念珠菌为发酵剂，柑橘柠檬皮为发酵剂，通过短时间的二次发酵提高发酵可可豆的品质和风味。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-10 DOI:10.1002/jsfa.70158

Kamarisima, Artnice Mega Fathima, Pingkan Aditiawati, Sonia Dwiananta Yusantri, Ditta Putri Kumalasari, Dzulianur Mutsla, Noor Rachmawati, Mustika Dewi, Fenryco Pratama

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引用次数: 0

摘要

背景：二次发酵可以减少可可豆质量的可变性，这是由一次发酵自发的、不受控制的性质造成的。然而，它的优化仍然是未知的。本研究通过柑橘柠檬皮联合接种热带念珠菌H1Y4-1作为发酵剂，对二次发酵效果进行了评价。结果：在小规模（250 g）和大规模（2000 g）二次发酵中，分别对2%、4%和6% （w/w）柠檬成分（干切片和果皮）和10% （v/w）热带柠檬进行了评估。最佳发酵条件为：柠檬皮添加量为4% (w/w)，热带青霉添加量为10% (v/w)，发酵时间为30 min，可显著提高大豆品质。发酵好的大豆中酚类物质含量从60%提高到85%，总酚类物质含量提高38%，苯丙氨酸（+14.29%）、丙氨酸（+10.21%）和天冬氨酸（+11%）等关键氨基酸含量提高。感官特征也显示出明显的巧克力、水果和坚果的味道。结论：这种快速、经济的方法有可能提高发酵可可豆的质量，并创造独特的风味，使巧克力工业受益。©2025化学工业协会。

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Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel.

Background: Secondary fermentation can reduce variability in cocoa bean quality caused by the spontaneous, uncontrolled nature of primary fermentation. However, its optimization remains unexplored. This study evaluated the improvement of secondary fermentation through the combined use of Citrus limon peel and inoculation with Candida tropicalis H1Y4-1 as a starter.

Results: Concentrations of 2%, 4%, and 6% (w/w) lemon components (dried slices and peel) and 10% (v/w) C. tropicalis were assessed in small-scale (250 g) and large-scale (2000 g) secondary fermentation. Optimal conditions - 4% (w/w) lemon peel, 10% (v/w) C. tropicalis, and a 30 min fermentation period - improved bean quality significantly. Well fermented beans increased from 60% to 85%, total phenolics rose by 38%, and levels of key amino acids increased, including phenylalanine (+14.29%), alanine (+10.21%), and aspartic acid (+11%). Sensory profiles also exhibited pronounced chocolate, fruity, and nutty notes.

Conclusion: This rapid, cost-effective method has the potential to enhance the quality of fermented cocoa beans and create unique flavor profiles, benefiting the chocolate industry. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.