Abstract
In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall. The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. About 200 kg of seeds was fermented using specific protocols of local producers. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively; and a total of 27.89% of this same class was identified during winter. There were significant differences (p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products.
Highlights
The low number of polyphenols found in cocoa at the end of fermentation and drying is due to the complex enzymatic reactions that occur from the breakdown of cell membranes, causing the oxidation of polyphenols by polyphenoloxidase enzyme (PPO)
The total phenolic compounds were determined by the Folin–Ciocalteau colorimetric assay [49] in an UV-vis spectrophotometer at 760 nm and the readings interpolated in curve of epicatechin standard (Range concentration 20–100 mg/L, R2 ≥ 0.99)
The two climatic periods present in the Amazon region were responsible for distinguishing the physicochemical characteristics and the aromatic profile of fermented and dried cocoa beans
Summary
The chocolate manufacturing stages are well defined; depending on the variety of cocoa, the techniques employed and the climatic conditions, the fermented seed can be influenced by the profiles of flavor, acidity, and antioxidant capacity [1]. The fermentation of cocoa beans occurs on the producing farms, where the aromatic precursor characteristics of chocolate are formed. There is a reduction in acidity, phenolic compounds, and methylxanthines responsible for the natural bitterness and astringency of the seeds. Fermentation occurs spontaneously, for 5 to 7 days. In Brazil, seeds are fermented in wooden boxes and upturned every 24 h to favor the microbial dynamics and drainage of liquids formed in the first days of fermentation [2,3,4]
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