Impact of controlled fermentation on the volatile aroma of roasted cocoa

Abstract The study of controlled methods of cocoa fermentation on a small scale is important to assess the maintenance of heat generated in the last days of fermentation. The research aimed to study the impact of spontaneous fermentation in controlled fermentation systems on the quality and acceptability of fermented cocoa beans. A 2×3 complete factorial design used different controlled fermentation systems (jacket system, solar heater and wooden box) and pulp reduction as variables. Samples were analyzed for fermentation index and volatile aroma composition profile using Headspace-Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS). The profile of volatile compounds is evaluated for the studied variables using a multivariate Principal Components Analysis (PCA). The results showed increasing fermentation times in the jacket system seeing that it raised the fermentation rate and accelerated it to five days of fermentation combined with pulp reduction. The PCA analysis showed differences in the chemical composition of volatile compounds that were mainly associated with the reduction of the pulping process than the type of controlled system in four days of fermentation.