Effect of Fermentation and Drying Practices on the Physical, Chemical and Sensory Characteristics of CCN51 Cocoa Beans (Theobroma cacao)
Flores D.J.; Tuesta T.; Silva-Paz R.J.; Liñan-Pérez J.; Puma-Isuiza G.; Jordán-Suárez O.; Ramos-Ramírez M.E. · International Journal of Agriculture and Biosciences (2025) · DOI: 10.47278/journal.ijab/2025.069
Resumen
Limited access to technology and the lack of standardized post-harvest practices among cocoa producers contribute to variability in cocoa beans quality, which compromises their commercial value. This study aimed to evaluate the effect of fermentation and drying practices on the physical, chemical composition, and sensory characteristics of CCN51 cocoa beans. Dried fermented beans (DFBs) were obtained from 10 producers in the Monzón Valley (Huánuco, Peru) and analyzed using a completely randomized design (CRD). Both the fermentation (30.2 to 36.5°C and 3 to 6 days) and drying processes (31.9 to 48.0°C and 3 to 6 days) were monitored, revealing variability which was associated with climatic factors and artisanal processing practices. Additionally, the DFBs showed significant differences in weight, thickness and color. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) identified three cluster of producers. Samples from the most representative producer of each cluster were compared with a common variety (control), showing differences in proximate composition, phenolic compounds and FT-IR spectra, revealing specific patterns linked to their origin. In terms of sensory characteristics, the flash profile showed similarities between two producers, while one sample showed similarities with the common variety. These findings highlight the effect of the original post-harvest practices on the compositional characteristics and sensory attributes of cocoa beans.
Instituciones: Universidad Nacional Agraria La Molina; Universidad Nacional de Ingeniería; Universidad Nacional Hermilio Valdizán; Universidad Le Cordon Bleu; Universidad Nacional de Barranca