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. 2023 Mar 11:2023:5639081.
doi: 10.1155/2023/5639081. eCollection 2023.

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Ariza Budi Tunjung Sari  1 , Fahrurrozi  2 , Tri Marwati  3 , Titiek Farianti Djaafar  3 , Retno Utami Hatmi  3 , Purwaningsih  4 , Yeyen Prestyaning Wanita  3 , Puspita Lisdiyanti  5 , Urip Perwitasari  6 , Ario Betha Juanssilfero  6 , Endang Sutriswati Rahayu  7
Affiliations

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia

Ariza Budi Tunjung Sari et al. Int J Food Sci. .

Abstract

The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Fat content and fermentation indexes of cocoa beans samples from various regions of Indonesia. Bars represent standard deviation (n = 3). Bars with the same letter in the same group showed that the values were not significantly different (blue bars based on one-way ANOVA and Tukey's HSD tests, orange bars based on Kruskal-Wallis and Mann–Whitney's tests at 95% confidence interval).
Figure 2
Figure 2
Total phenolic content of fermented cocoa bean from various regions in Indonesia. Bars with the same letter showed that the values were not significantly different (based on one-way ANOVA and Tukey's HSD tests at 95% confidence interval).
Figure 3
Figure 3
HPLC chromatogram of standards: (1) citric acid, (2) glucose, (3) fructose, (4) lactic acid, (5) acetic acid, and (6) ethanol.
Figure 4
Figure 4
Representative HPLC chromatogram of cocoa bean sample from various regions in Indonesia.
Figure 5
Figure 5
Sensory profile of cocoa bean samples from Ghana and various regions of Indonesia. The scores indicated intensity of each sensory attributes ranging from 0–1 (none to trace), 2–3 (weak), 4–6 (clear), 7–8 (strong), and 9–10 (overpowering). The values were mean of seven replications.
Figure 6
Figure 6
Loading plot (left) and scores plot (right) of principal component analysis on sensory attributes of cocoa bean from Ghana and various regions of Indonesia.
See this image and copyright information in PMC

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