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Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa

Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), o...

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Autores principales: Erazo Solorzano, Cyntia Yadira, Disca, Vincenzo, Muñoz-Redondo, José Manuel, Tuárez García, Diego Armando, Sánchez-Parra, Mónica, Carrilo Zenteno, Manuel Danilo, Moreno-Rojas, José Manuel, Rodríguez-Solana, Raquel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001102/
https://www.ncbi.nlm.nih.gov/pubmed/36900586
http://dx.doi.org/10.3390/foods12051065
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author Erazo Solorzano, Cyntia Yadira
Disca, Vincenzo
Muñoz-Redondo, José Manuel
Tuárez García, Diego Armando
Sánchez-Parra, Mónica
Carrilo Zenteno, Manuel Danilo
Moreno-Rojas, José Manuel
Rodríguez-Solana, Raquel
author_facet Erazo Solorzano, Cyntia Yadira
Disca, Vincenzo
Muñoz-Redondo, José Manuel
Tuárez García, Diego Armando
Sánchez-Parra, Mónica
Carrilo Zenteno, Manuel Danilo
Moreno-Rojas, José Manuel
Rodríguez-Solana, Raquel
author_sort Erazo Solorzano, Cyntia Yadira
collection PubMed
description Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.
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spelling pubmed-100011022023-03-11 Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa Erazo Solorzano, Cyntia Yadira Disca, Vincenzo Muñoz-Redondo, José Manuel Tuárez García, Diego Armando Sánchez-Parra, Mónica Carrilo Zenteno, Manuel Danilo Moreno-Rojas, José Manuel Rodríguez-Solana, Raquel Foods Article Cocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD. MDPI 2023-03-02 /pmc/articles/PMC10001102/ /pubmed/36900586 http://dx.doi.org/10.3390/foods12051065 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Erazo Solorzano, Cyntia Yadira
Disca, Vincenzo
Muñoz-Redondo, José Manuel
Tuárez García, Diego Armando
Sánchez-Parra, Mónica
Carrilo Zenteno, Manuel Danilo
Moreno-Rojas, José Manuel
Rodríguez-Solana, Raquel
Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
title Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
title_full Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
title_fullStr Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
title_full_unstemmed Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
title_short Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa
title_sort effect of drying technique on the volatile content of ecuadorian bulk and fine-flavor cocoa
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001102/
https://www.ncbi.nlm.nih.gov/pubmed/36900586
http://dx.doi.org/10.3390/foods12051065
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