In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.

This study evaluated the impact of different fermentation boxes on the nutritional and antioxidant composition of dried lowland cocoa beans (Theobroma cacao L.), a characteristic product of some producers in the Amazon region. The analysis included ash content, moisture content, pH, titratable acidity, proteins, lipids, flavonoids, antioxidant activities (DPPH, ABTS, and FRAP), and mineral composition. Four types of fermentation boxes were assessed: a projected hexagonal box (PHB), square box (SB), basket (HP), and local square box (LSB). Statistical analyses included ANOVA, Tukey’s test, and Fisher’s LSD test to compare mean differences, while Principal Component Analysis (PCA) identified key contributors, including potassium and magnesium. Spearman correlation analysis revealed significant relationships between soil and almond nutrient profiles. The HP bed exhibited superior phenolic concentration, antioxidant activity, centesimal composition, and potassium and magnesium content. Despite its shorter fermentation period, the LSB bed met quality standards, while the PHB and SB showed intermediate results. Mineral analysis confirmed no toxicological risks, suggesting the beans are safe and enriched with floodplain minerals. These findings emphasize the importance of fermentation methods in determining cocoa bean quality and provide a framework for optimizing processes to enhance their nutritional and functional properties.

This review synthesizes recent evidence on the generation and behavior of volatile biomarkers throughout the main postharvest stages of coffee, highlighting their potential for technological standardization. During harvest, aldehydes, furans, and lactones reflect ripeness and the presence of physiological defects, thereby influencing the formation of other volatile groups in subsequent stages. During pulping and fermentation, the metabolism of yeasts and lactic and acetic acid bacteria produces alcohols, acids, and esters (such as 2-phenylethanol, ethyl acetate, and methyl phenylacetate), which function as biomarkers of proper mucilage management and a balanced initial fermentation. In drying, the evolution of aldehydes derived from lipid oxidation and the retention of aromatic esters provide insights into dehydration kinetics and the stability of green coffee against oxidation. Finally, during roasting, volatile pyrazines, furans, thiols, and phenols integrate the entire postharvest history of the bean and enable inferences about roast degree, thermal overexposure, and final aroma development. Overall, the volatile biomarkers described here provide a robust chemical basis for objective monitoring of the postharvest process and the differentiation of coffee lots, although further studies are needed to define critical ranges by origin and processing system, standardize analytical methodologies, and quantitatively link these compounds to commercial quality parameters.

The study investigated the effect of adding citrus fruits on the dynamics of reducing sugars during the fermentation of Criollo cocoa beans from Lagunas and Casual (Amazonas, Peru). Both spontaneous fermentations and fermentations supplemented with orange, passion fruit, or pineapple at concentrations of 5% and 10% were conducted over six days in wooden boxes, with samples collected every 24 h. Sucrose, glucose, and fructose contents were quantified using ultra-high-performance liquid chromatography coupled with a refractive index detector (UHPLC-RID), and the data were analyzed via ANOVA and PCA. In samples from Lagunas, initial sucrose levels (69.22 mg/g) decreased sharply during the first two days, whereas in the fermented mass from Casual, the sucrose concentrations were low from the outset (6.3 mg/g). The addition of citrus fruits promoted higher accumulation of glucose and fructose in the intermediate and final stages, reaching maximum concentrations of 76.24 mg/g and 81.06 mg/g, respectively, on day six in Lagunas with 10% fruit supplementation. Multivariate analysis indicated that fruit-treated fermentations exhibited a more active and distinct fermentation profile compared to spontaneous fermentations. These results demonstrate that the controlled addition of citrus fruits represents an innovative, low-cost biotechnological strategy for optimizing cocoa fermentation and may enhance the development of flavor and aroma precursors.