Once formed, some compounds are degraded, volatilized, or participate in chemical and biochemical reactions in later stages, such as drying and roasting. In this sense, aldehydes, esters, ketones, and alcohols are the results of the metabolism of certain yeast species that act spontaneously in the first days of fermentation, such as those of the genus Saccharomyces, Pichia, and others. ĭuring the fermentation of cocoa, several biochemical transformations essential for the formation of precursors of chocolate aromas occur. In Brazil, seeds are fermented in wooden boxes and upturned every 24 h to favor the microbial dynamics and drainage of liquids formed in the first days of fermentation. Fermentation occurs spontaneously, for 5 to 7 days. There is also a reduction in acidity, phenolic compounds, and methylxanthines responsible for the natural bitterness and astringency of the seeds. The fermentation of cocoa beans occurs on the producing farms, where the aromatic precursor characteristics of chocolate are formed. The chocolate manufacturing stages are well defined however, depending on the variety of cocoa, the techniques employed and the climatic conditions, the fermented seed can be influenced by the profiles of flavor, acidity, and antioxidant capacity. This study indicates that the climatic seasons in the Amazon affect the aromatic and bioactive profiles and could produce a new identity standard (summer and winter Amazon) for the cocoa almonds and their products. There were significant differences ( p ≤ 0.05, Tukey test) in the profile of bioactive compounds (catechin, epicatechin, caffeine, and theobromine), being higher in fermented almonds in winter.
We observed that: in the summer, the highest levels of aldehydes were identified, such as benzaldehyde (6.34%) and phenylacetaldehyde (36.73%), related to the fermented cocoa and honey aromas, respectively and a total of 27.89% of this same class was identified during winter. Physicochemical analyzes (total titratable acidity, pH, total phenolic compounds, quantification of monomeric phenolics and methylxanthines) and volatile compounds by GC-MS were carried out. About 200 kg of seeds was fermented using specific protocols of local producers.
The main objective of this research was to verify the influence of climatic seasons in the Brazilian Amazon (northeast of Pará state) concerning the aromatic and bioactive profiles of fermented and dried cocoa seeds. In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser rainfall.
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