Physicochemical properties, antioxidant content, volatile organic compounds and sensory profile of cocoa beans fermented with yeast starter cultures

摘要

This study determined the influence of selected yeast starters on the antioxidantcontent, volatile organic compounds and sensory qualities of fermented cocoa beans.Cocoa beans fermented with Hanseniaspora thailandica (MH979675), Pichia kudriazevii(MH979681), or a mixture of both species in fermentation (20 kg) were highlyreproducible based on the physicochemical parameters (temperature, pH of nibs,fermentation index and cut test). The usage of H. thailandica improved the total polyphenolscontent of cocoa beans with fermentation index around 1.24 and 1.33. Thecorrelation analyses suggested that phenolics and flavonoids compounds may not bethe main constituents that led to the antioxidant activities of the fermented samples.Principal Component Analysis showed distinct differences in VOC profiles betweenspontaneous and fermentation using yeast. Sweet and spicy notes were only foundin sample fermented with yeast. The inoculation of yeast in fermentation influencedthe sensorial and antioxidant properties of cocoa beans.