Work

Modulation of volatile aroma compounds by bean spreading preconditioning in fermented and dried cocoa beans from the Cameroonian Amelonado “German Cocoa” variety

Year: 2026

Type: article

Abstract: Developing practical recommendations for farmers to improve the aroma quality of cocoa beans remains an important challenge for the research community. This study investigates how bean-spreading duration (Bs) influences key fermentation parameters (pH and temperature) and the composition of volatile compounds in the German cocoa Cameroonian variety. Five spreading durations were applied: 0 h (standard fermentation), 6 h, 12 h, 18 h, and 24 h. The results showed that spreading durations influenced fermentation kinetics in a treatment-specific manner. Shorter and intermediate durations (6 h to 12 h) optimized heat generation. Additionally, Bs6h, Bs12h, and Bs18h exhibited an earlier pH decline inside the beans during fermentation. All dried fermented cocoa samples were classified as Grade I. GC-MS data obtained on Solvent-Assisted Flavour Evaporation (SAFE) extracts revealed that bean spreading also strongly affected the composition of volatiles. Spreading durations for up to 12 h (Bs6h and Bs12h) were most favorable for enhancing the concentrations of key aroma molecules, especially esters, followed by alcohols and aldehydes. Specifically, isoamyl propanoate, ethyl benzoate and ethyl heptanoate exhibited high OAVs, suggesting a significant potential contribution to fruity notes. The Hierarchical cluster analysis (HCA) and correspondence analysis (CA) based on OAVs revealed three distinct treatment groups, separating Bs0h, Bs6h/Bs12h, and Bs18h/Bs24h. These findings highlight that a bean spreading duration for up to 12 h appears to improve the volatile compound profileof fermented and dried German cocoa beans.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2026.109685

Authors: Jos Victor Evina Eyamo, Charlotte Roland, Ivant Wabo Kuatse, Nicolas Niemenak, Sonia Collin

Institutions: Université de Yaoundé I, Université d’Ébolowa, UCLouvain, KU Leuven

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,450