Production of Volatile Compounds Using Wild Yeasts in a Cocoa Leachate-Based Culture Medium

Area of Science:

• Food Science
• Microbiology
• Analytical Chemistry

Background:

• Volatile organic compounds (VOCs) are critical for cocoa's final aroma profile during fermentation.
• Understanding yeast-derived VOCs is essential for controlling cocoa flavor development.

Purpose of the Study:

• To identify VOCs produced by wild yeasts utilizing cocoa leachate as a culture medium.
• To correlate yeast strains with specific VOC profiles and sensory attributes.

Main Methods:

• Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).
• Odor activity value (OAV) screening.
• Principal component analysis (PCA) for yeast clustering.

Main Results:

• Twenty-six VOCs were identified, categorized into alcohols, esters, aldehydes, acids, ketones, and pyrazines.
• Ethanol (355.28 mg/kg) and esters (105.84 mg/kg) were abundant.
• PCA clustered yeasts based on VOC production; specific strains produced compounds linked to fruity, floral, and chocolate perceptions.

Conclusions:

• Cocoa leachate supports wild yeast growth and VOC production, yielding desirable sensory attributes.
• Wild yeasts in cocoa leachate can be leveraged for enhanced cocoa aroma and byproduct valorization.