Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory

Streule, Stefanie; Freimüller Leischtfeld, Susette; Galler, Martina; Motzer, Dominik; Poulose-Züst, Monja; Miescher Schwenninger, Susanne

doi:10.3390/foods13010137

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-29555

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory
Authors:	Streule, Stefanie Freimüller Leischtfeld, Susette Galler, Martina Motzer, Dominik Poulose-Züst, Monja Miescher Schwenninger, Susanne
et. al:	No
DOI:	10.3390/foods13010137 10.21256/zhaw-29555
Published in:	Foods
Volume(Issue):	13
Issue:	1
Page(s):	137
Issue Date:	30-Dec-2023
Publisher / Ed. Institution:	MDPI
ISSN:	2304-8158
Language:	English
Subjects:	Cacao nacional; Cocoa bean fermentation; Post-harvesting technique; Fermentation device; Fermentation time; Pre-drying; Turning; Sensory description
Subject (DDC):	664: Food technology
Abstract:	In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2–7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying, and their impact on cocoa bean quality. Factors including fermentation devices (jute bags, plastic bags, and wooden boxes), pre-drying, turning during fermentation, fermentation duration, and drying temperature were investigated. Fermenting in plastic bags without pre-drying or turning and fermenting in jute bags for only 40 ± 2.0 h yielded low maximal fermentation temperatures Tmax (31.1 ± 0.4 °C and 37.6 ± 1.8 °C), leading to bitter, astringent, woody, and earthy cocoa liquor. Longer fermentation (63 ± 6 h) in wooden boxes with turning (Wt) and in jute bags with pre-drying and turning (Jpt) achieved the highest Tmax of 46.5 ± 2.0 °C, and a more acidic cocoa liquor, particularly in Wt (both locations) and Jpt (location E). Therefore, it is recommended to ferment for a minimum duration from day 1 to 4 (63 ± 6 h), whether using plastic bags (with mandatory pre-drying) or jute bags (with or without pre-drying or turning). Furthermore, this study underscores the risks associated with excessively high drying temperatures (up to 95.2 ± 13.7 °C) and specific dryer types, which can falsify cut-tests and introduce unwanted burnt-roasted off-flavors in the cocoa liquor.
URI:	https://digitalcollection.zhaw.ch/handle/11475/29555
Fulltext version:	Published version
License (according to publishing contract):	CC BY 4.0: Attribution 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Streule, S., Freimüller Leischtfeld, S., Galler, M., Motzer, D., Poulose-Züst, M., & Miescher Schwenninger, S. (2023). Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory. Foods, 13(1), 137. https://doi.org/10.3390/foods13010137

Streule, S. et al. (2023) ‘Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory’, Foods, 13(1), p. 137. Available at: https://doi.org/10.3390/foods13010137.

S. Streule, S. Freimüller Leischtfeld, M. Galler, D. Motzer, M. Poulose-Züst, and S. Miescher Schwenninger, “Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory,” Foods, vol. 13, no. 1, p. 137, Dec. 2023, doi: 10.3390/foods13010137.

STREULE, Stefanie, Susette FREIMÜLLER LEISCHTFELD, Martina GALLER, Dominik MOTZER, Monja POULOSE-ZÜST und Susanne MIESCHER SCHWENNINGER, 2023. Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory. Foods. 30 Dezember 2023. Bd. 13, Nr. 1, S. 137. DOI 10.3390/foods13010137

Streule, Stefanie, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, and Susanne Miescher Schwenninger. 2023. “Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations : Implications for Quality and Sensory.” Foods 13 (1): 137. https://doi.org/10.3390/foods13010137.

Streule, Stefanie, et al. “Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations : Implications for Quality and Sensory.” Foods, vol. 13, no. 1, Dec. 2023, p. 137, https://doi.org/10.3390/foods13010137.