Sharifah Kharidah Syed Muhammad

Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days. As fermentation progressed, the acidic free amino acid concentration decreased significantly (P<0·05) by 15%, whereas total, hydrophobic and other free amino acids increased significantly by 148, 280 and 127%, respectively. In terms of hydrophobic/acidic/other free amino acids ratio, the unfermented cocoa beans contained 30%:18%: 52%, whereas those of fermented beans contained 46%: 6%: 48%. Concentrations of peptide-N and total reducing sugars were significantly (P<0·05) increased by 55 and 208%, respectively during fermentation; however, those of sucrose and total sugars decreased significantly (P<0·05) by 89% and 75%, respectively. The unfermented cocoa beans contained no pyrazine; however during fermentation, the 2-methyl-, 2,5-dimethyl-, 2,6-dimethyl-, 2,3-dimethyl-, trimethyl- and tetramethylpyrazine were formed. The two principle pyrazines were tetramethyl- (2099·30 μg kg−1) and trimethylpyrazine (692·00 μg kg−1).

Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re values for peptide-N, tetramethylpyrazine and total pyrazines were greater than 0.9. Both lower (10 kg) and higher (100 kg) cocoa mass together with lower (0 min) and higher (10 min) turning time gave products containing low concentrations of hydrophobic, total and other free amino acids, peptide-N, fructose, glucose and total reducing sugars; in contrast, those of acidic free amino acids gave higher concentrations. Trimethyl-, tetramethyl- and total pyrazines increased significantly (P < 0.05) at higher mass (100 kg) and higher turning time (10 min). From the highest concentration of the important flavour precursors ie hydrophobic free amino acids, total reducing sugars and peptide-N, the recommended mass of cocoa beans and turning time for an optimum cocoa fermentation condition was 60 kg and 5 min, respectively.