SciELO - Scientific Electronic Library Online

vol.11 número4El ácido giberélico mejora el peso del racimo y el número de bayas de uva (Vitis vinifera L.), cv. Marroo Seedless, cultivado en los Valles interandinos del EcuadorBiosecurity and readiness of smallholder pig farmers against potential African Swine Fever outbreak and other pig diseases in Baybay City, Leyte, Philippines índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




  • No hay articulos citadosCitado por SciELO

Links relacionados

  • No hay articulos similaresSimilares en SciELO


Scientia Agropecuaria

versión impresa ISSN 2077-9917


VALLE-EPQUIN, Marvin G. et al. The roasting process and place of cultivation influence the volatile fingerprint of Criollo cacao from Amazonas, Peru. Scientia Agropecuaria [online]. 2020, vol.11, n.4, pp.599-610. ISSN 2077-9917.

The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry was used to study the volatile fingerprint of roasted and unroasted Criollo cocoa from four Amazon districts: Nieva, Cajaruro, Copallín and La Peca located in the Amazon Region of Peru. The results showed that the main sensory perception of cocoa is fruit, and this decreases as the roasting intensity increases. A total of 96 volatile compounds were found, of which the esters had a greater presence in the volatile fingerprint of Criollo cocoa. Propyl acetate (3.5%), acetoin acetate (1.3%) and diethyl succinate (0.8%) were found as the characteristic compounds of Criollo cocoa analyzed, which give it its fruit perception. The linalool/benzaldehyde ratio was between 0.56 and 0.89 for La Peca and Cajaruro cocoa. Principal component analysis revealed that the Criollo cocoa in each district has a different volatile fingerprint, whether it is roasted or unroasted beans. The roasting process generates a greater differentiation of the volatile fingerprint of Criollo cocoa.

Palabras clave : Criollo cocoa; roasting; volatile fingerprint; aromatic markers; principal component analysis.

        · texto en Inglés     · Inglés ( pdf )