Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia
The market for flavour superior quality cacao provides significant economic and non-economic benefits to farmers. Flavor precursor metabolites, formed during various post-harvest stages, are crucial for developing superior sensory attributes. However, identifying these metabolites and understandin...
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
2025
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| Materias: | |
| Acceso en línea: | https://www-sciencedirect-com.recursos.agrosavia.co/science/article/pii/S0963996925003151?via%3Dihub http://hdl.handle.net/20.500.12324/41225 https://doi.org/10.1016/j.foodres.2025.115978 |
| _version_ | 1854957154401779712 |
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| author | Llano, Sandra Zorro González, Andrés Santander, Margareth Vaillant, Fabrice Boulanger, Renaud Ocampo Serna, Diana Marcela Escobar, Sebastián |
| author_browse | Boulanger, Renaud Escobar, Sebastián Llano, Sandra Ocampo Serna, Diana Marcela Santander, Margareth Vaillant, Fabrice Zorro González, Andrés |
| author_facet | Llano, Sandra Zorro González, Andrés Santander, Margareth Vaillant, Fabrice Boulanger, Renaud Ocampo Serna, Diana Marcela Escobar, Sebastián |
| author_sort | Llano, Sandra |
| collection | Repositorio AGROSAVIA |
| description | The market for flavour superior quality cacao provides significant economic and non-economic benefits to
farmers. Flavor precursor metabolites, formed during various post-harvest stages, are crucial for developing
superior sensory attributes. However, identifying these metabolites and understanding how climate variations
and post-harvest practices influence them remains a challenge. This study investigates how the fermentation
methodology applied and climate conditions in different zones of the cacao beans producing region of Arauca –
Colombia, influence the metabolomic profile of cacao beans and their flavour precursor metabolites.
Untargeted metabolomic analysis was performed by UHPLC-ESI-Orbitrap-MS on cacao beans fermented for 0,
24, 48, 72, 96, and 120 h from 9 production zones. The PLS-DA model highlighted that the metabolomics
fingerprint changes through fermentation time. Among the most discriminant metabolites, 18 oligopeptides,
sucrose, glucose, fructose, flavanols, and acids were tentatively identified. The chemometric analysis showed that
fermentation time has a significant impact on the metabolomic profile of cacao beans, while agroclimatic conditions had a minor influence.
Metabolomic analyses defined 96 h as the optimal fermentation time to maximize the amount of aroma
precursors. Metabolomic analyses identified 96 h as the optimal fermentation time to maximize the amount of
aroma precursors across all 9 cacao production zones evaluated. This study underscores the central role of
fermentation in shaping flavor precursors, and contributes to the development of new approaches for cacao
processing based on the tracking of biochemical and functional compounds (quality biomarkers). |
| format | article |
| id | RepoAGROSAVIA41225 |
| institution | Corporación Colombiana de Investigación Agropecuaria |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier Ltd |
| publisherStr | Elsevier Ltd |
| record_format | dspace |
| spelling | RepoAGROSAVIA412252025-09-12T03:00:31Z Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia Llano, Sandra Zorro González, Andrés Santander, Margareth Vaillant, Fabrice Boulanger, Renaud Ocampo Serna, Diana Marcela Escobar, Sebastián Cultivo - F01 Theobroma cacao Cultivo Cambio climático Fermentación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_1666 http://aims.fao.org/aos/agrovoc/c_2855 The market for flavour superior quality cacao provides significant economic and non-economic benefits to farmers. Flavor precursor metabolites, formed during various post-harvest stages, are crucial for developing superior sensory attributes. However, identifying these metabolites and understanding how climate variations and post-harvest practices influence them remains a challenge. This study investigates how the fermentation methodology applied and climate conditions in different zones of the cacao beans producing region of Arauca – Colombia, influence the metabolomic profile of cacao beans and their flavour precursor metabolites. Untargeted metabolomic analysis was performed by UHPLC-ESI-Orbitrap-MS on cacao beans fermented for 0, 24, 48, 72, 96, and 120 h from 9 production zones. The PLS-DA model highlighted that the metabolomics fingerprint changes through fermentation time. Among the most discriminant metabolites, 18 oligopeptides, sucrose, glucose, fructose, flavanols, and acids were tentatively identified. The chemometric analysis showed that fermentation time has a significant impact on the metabolomic profile of cacao beans, while agroclimatic conditions had a minor influence. Metabolomic analyses defined 96 h as the optimal fermentation time to maximize the amount of aroma precursors. Metabolomic analyses identified 96 h as the optimal fermentation time to maximize the amount of aroma precursors across all 9 cacao production zones evaluated. This study underscores the central role of fermentation in shaping flavor precursors, and contributes to the development of new approaches for cacao processing based on the tracking of biochemical and functional compounds (quality biomarkers). Gobernación de Arauca – Secretaría de Desarrollo Rural, Colombia, y Minciencias. Cacao-Theobroma cacao 2025-09-11T21:11:12Z 2025-09-11T21:11:12Z 2025-03 2025 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 https://www-sciencedirect-com.recursos.agrosavia.co/science/article/pii/S0963996925003151?via%3Dihub 0963-9969 http://hdl.handle.net/20.500.12324/41225 https://doi.org/10.1016/j.foodres.2025.115978 reponame:Biblioteca Digital Agropecuaria de Colombia instname:Corporación colombiana de investigación agropecuaria AGROSAVIA eng Food Research International 205 Afoakwa, E. O. (2014). Cocoa Production and Processing Technology (1st edition). CRC PRESS. Doi: 10.1201/b16546/cocoa-production-processing-technology-emmanuelohene-afoakwa. Afoakwa, E. O., Paterson, A., Fowler, M., & Ryan, A. (2008). Flavor formation and character in cocoa and chocolate: A critical review. 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Atribución-NoComercial-CompartirIgual 4.0 Internacional application/pdf application/pdf Arauca C.I Palmira Colombia Elsevier Ltd Ámsterdam, Países Bajos Food Research International; Vol. 205, (2025): Food Research International (Marzo). |
| spellingShingle | Cultivo - F01 Theobroma cacao Cultivo Cambio climático Fermentación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_1666 http://aims.fao.org/aos/agrovoc/c_2855 Llano, Sandra Zorro González, Andrés Santander, Margareth Vaillant, Fabrice Boulanger, Renaud Ocampo Serna, Diana Marcela Escobar, Sebastián Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia |
| title | Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia |
| title_full | Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia |
| title_fullStr | Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia |
| title_full_unstemmed | Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia |
| title_short | Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in Colombia |
| title_sort | metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in colombia |
| topic | Cultivo - F01 Theobroma cacao Cultivo Cambio climático Fermentación Cacao http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_1972 http://aims.fao.org/aos/agrovoc/c_1666 http://aims.fao.org/aos/agrovoc/c_2855 |
| url | https://www-sciencedirect-com.recursos.agrosavia.co/science/article/pii/S0963996925003151?via%3Dihub http://hdl.handle.net/20.500.12324/41225 https://doi.org/10.1016/j.foodres.2025.115978 |
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