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Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics

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dc.creatorWexler Goering, Lea Margarita
dc.creatorCubero Castillo, Elba
dc.creatorVega Aguilar, Carlos Alberto
dc.creatorAlvarado Marenco, Priscilla
dc.creatorHernández Gómez, Lorena
dc.date.accessioned2025-05-05T20:08:55Z
dc.date.issued2025-04-06
dc.description.abstractFine-flavor cocoa can lose sensory attributes when fermented without time and temperature control. This study aimed to assess the effect of micro-batch fermentation time on five organic cocoa cultivars from Upala, Costa Rica (three ancestral or “acriollado” due to Criollo origin, one Forastero, and a clone mixture) by physicochemical, volatile compounds, and sensory analysis. Two ancestral cultivars developed key aroma compounds in 120 h, related to tropical fruits, citric, and floral, while the other developed volatiles related to nuts and caramel in 72 h. Reducing cocoa fermentation time using micro batches can significantly contribute to small farmers’ productivity while developing unique aromas. Cultivars from different genetic origins (Forastero and Criollo) grown on the same farm revealed similar characteristics, suggesting hybridization and the region’s climate and soil conditions positive effect. Evaluation of pure cocoa paste may improve the precision of sensory analysis in relation to volatiles.
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Básicas::Centro de Investigaciones en Productos Naturales (CIPRONA)
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Básicas::Facultad de Ciencias::Escuela de Química
dc.description.sponsorshipUniversidad de Costa Rica/[723-C2-513]/UCR/Costa Rica
dc.description.sponsorshipAsociación de Cooperacion Internacional de Corea/[]/KOICA/Costa Rica
dc.identifier.codproyecto723-C2-513
dc.identifier.doihttps://doi.org/10.1080/19476337.2025.2486226
dc.identifier.issn1947-6337
dc.identifier.issn1947-6345
dc.identifier.urihttps://hdl.handle.net/10669/101994
dc.language.isoeng
dc.rightsacceso abierto
dc.sourceCyTA - Journal of Food, 23(1), Artículo 2486526
dc.subjectTheobroma cacao L
dc.subjectfine flavor cocoa
dc.subjectkey volatile compounds
dc.subjectcocoa sensory analysis
dc.subjectsmallholder cocoa producers
dc.subjectmultiple factorial analysis
dc.subjectmicro-batch fermentation
dc.titleFermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics
dc.typeartículo original

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