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收获后加工对可可豆的贡献:在发酵阶段进行化学和元基因组分析

Dulce Velásquez-Reyes¹, Pedro García-Alamilla², Manuel R Kirchmayr³

¹Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico; Institute of Applied Chemistry, Universidad Veracruzana, Luis Castelazo Ayala s/n, Col. Industrial Animas, 91190 Xalapa-Enríquez, Veracruz, Mexico.

|February 27, 2025

概括

可可发酵质量与微生物多样性和收获后的做法有关. 在特定微生物的影响下,不受控制的发酵会对芳香化合物生产产生负面影响.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
农业科学农业科学

背景情况:

可可发酵是一个复杂的过程,味道,气味和微生物组成的变化很大.
了解影响可可发酵的因素对于改善可可质量至关重要.

研究的目的:

调查收获后的做法,地理位置以及可可发酵的化学和微生物特征之间的关联.
确定关键的微生物群落和与可可质量相关的化学化合物.

主要方法:

高性能DNA测序用于微生物多样性分析.
超高性能液体染色学 (UHPLC) 和气体染色学-质谱学 (GC-MS) 用于化学化合物的识别和定量.
主要组件分析 (PCA),部分最小平方 (PLS) 回归和皮尔森相关性用于数据分析.

主要成果:

在不同的可可发酵批次中确定了多样化的微生物群落.
相关的特定微生物属 (Aspergillus,Escherichia,Bacillus) 具有不受控制的发酵.
已经证明,不受控制的发酵减少了与芳香相关的必需酸的产生.

结论:

收获后的做法和地理因素极大地影响了可可发酵的结果.
微生物多样性在可可风味和香味的发展中起着至关重要的作用.
实施受控发酵实践对于提高可可质量和一致性至关重要.

关键词:

可可的发酵方式可可发酵收获后的做法收获后的做法挥发性化合物挥发性化合物

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