Fermentação de cacau (Theobroma cacao L.) conduzida com leveduras dos gêneros sacharomycess e pichia: qualidade e perfil aromático das amêndoas

Abstract

This study aimed to evaluate the effect of Pichia manshurica, Pichia kudriavzevii and Saccharomyces cerevisiae yeasts on the quality and aromatic profile of fermented cocoa seeds from a municipality in Pará state. About 180 kg of cocoa seeds were distributed in four wooden troughs (n = 3), for spontaneous fermentation (without inoculum), with inoculations of P. manshurica, P. kudriavzevii and S. cerevisiae. Cocoa samples were aseptically collected throughout the fermentation and stored properly for microbiological and physicochemical analyzes (centesimal composition, acetic acid, ethanol, sugar profile, phenolic compounds, volatile compounds, cut test and heavy metals). It was observed that inoculations with yeast did not influence the physicochemical composition of fermented and dried seeds. However, during the fermentation process the seeds presented low acidity, especially those obtained from the fermentations inoculated with Pichia manshurica and Pichia kudriavzevii. Among the 34 volatile compounds identified in the samples studied, 5 were considered to be the majority (concentrations ≥ 10%), and 2 compounds (2-heptanol and linalol) were found to be higher in the fermentation inoculated with P. manshurica after the fermentation and drying process. followed by fermentation inoculated with P. kudriavzevii with the compounds benzaldehyde and phenylacetaldehyde. The fermentative performance of ethanol and acetic acid production was superior when fermentation inoculated with Sacharomyces cerevisiae was superior. The application of yeast inoculum influenced several quality parameters for a better standardization of the cocoa fermentation process.