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

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DC Field	Value	Language
dc.contributor.author	Streule, Stefanie	-
dc.contributor.author	Freimüller Leischtfeld, Susette	-
dc.contributor.author	Galler, Martina	-
dc.contributor.author	Motzer, Dominik	-
dc.contributor.author	Poulose-Züst, Monja	-
dc.contributor.author	Miescher Schwenninger, Susanne	-
dc.date.accessioned	2024-01-10T15:58:38Z	-
dc.date.available	2024-01-10T15:58:38Z	-
dc.date.issued	2023-12-30	-
dc.identifier.issn	2304-8158	de_CH
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/29555	-
dc.description.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.	de_CH
dc.language.iso	en	de_CH
dc.publisher	MDPI	de_CH
dc.relation.ispartof	Foods	de_CH
dc.rights	http://creativecommons.org/licenses/by/4.0/	de_CH
dc.subject	Cacao nacional	de_CH
dc.subject	Cocoa bean fermentation	de_CH
dc.subject	Post-harvesting technique	de_CH
dc.subject	Fermentation device	de_CH
dc.subject	Fermentation time	de_CH
dc.subject	Pre-drying	de_CH
dc.subject	Turning	de_CH
dc.subject	Sensory description	de_CH
dc.subject.ddc	664: Lebensmitteltechnologie	de_CH
dc.title	Variations in Ecuadorian cocoa fermentation and drying at two locations : implications for quality and sensory	de_CH
dc.type	Beitrag in wissenschaftlicher Zeitschrift	de_CH
dcterms.type	Text	de_CH
zhaw.departement	Life Sciences und Facility Management	de_CH
zhaw.organisationalunit	Institut für Lebensmittel- und Getränkeinnovation (ILGI)	de_CH
dc.identifier.doi	10.3390/foods13010137	de_CH
dc.identifier.doi	10.21256/zhaw-29555	-
zhaw.funding.eu	No	de_CH
zhaw.issue	1	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.pages.start	137	de_CH
zhaw.publication.status	publishedVersion	de_CH
zhaw.volume	13	de_CH
zhaw.publication.review	Peer review (Publikation)	de_CH
zhaw.webfeed	LM-Biotechnologie	de_CH
zhaw.author.additional	No	de_CH
zhaw.display.portrait	Yes	de_CH
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.