EFFECT OF DIFFERENT POD STORAGE AND FERMENTATION DURATION USING SHALLOW BOX ON AROMA COMPOUND IN THE DRIED COCOA BEANS
Authors: Khairul Bariah S., Fadzillah A., Husin S.
Journal Issue: Malaysian Cocoa Journal, Volume 15(2)/2023
Keywords: Cocoa, shallow box fermentation, aroma, pod storage, duration
Published On: 27/10/2023
Abstract
Cocoa fermentation is a process influenced by various factors including duration. This study investigated the effect of different durations of pod storage and fermentation using a shallow box on the volatile compound of Malaysian dried cocoa beans. Four batches of shallow box fermentation were carried out at the cocoa research and development center, Bagan Datuk with a loading capacity of 150 kg fresh cocoa beans. Wet cocoa beans (15 kg) were randomly taken out at 0, 24, 48, 72, 96, and 120 hours of fermentation and subsequently sun-dried until the moisture content was reduced to 7.5%. The volatile compounds for each cocoa powder prepared from samples were extracted by solid phase microextraction using 65 μm polydimethylsiloxane-divinylbenzene coating fiber and analyzed in a Gas Chromatography system equipped with a mass spectrometer detector. A total of 293 volatile compounds were identified and grouped into more than ten chemical groups. Esters predominated throughout the fermentation, followed by hydrocarbons. While, the number of compounds for acids, aldehydes, pyrazines and others such as alkaloids, respectively, increased in line with the fermentation durations. However, the effect of pod storage durations on the profile of volatile compounds is still unclear and needs further study.