Amino acid profile behavior during the fermentation of Criollo cocoa beans

Balcázar-Zumaeta C.R.; Fernández-Romero E.; Lopes A.S.; Ferreira N.R.; Chagas-Júnior G.C.A.; Yoplac I.; López-Trigoso H.A.; Tuesta-Occ M.L.; Maldonado-Ramirez I.; Maicelo-Quintana J.L.; Cayo-Colca I.S.; Castro-Alayo E.M. · Food Chemistry: X (2024) · DOI: 10.1016/j.fochx.2024.101486

Resumen

The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (Saccharomyces cerevisiae) to the fermentation mass increased the concentration of essential amino acids (63.0%) compared to the spontaneous process (61.8%). Moreover, this addition reduced the fermentation time (3–4 days less), demonstrating that the fermentation process with a starter culture allows obtaining a better profile of amino acids precursors of flavor and aroma.

Instituciones: Universidad Nacional de Piura; Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas