This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Ivorian hybrid cultivar commonly known as “Mercedes” (Amelonado × West African Trinitario) from AF and full-sun (FS) plantations as control located at five cocoa-producing areas were fermented in wooden boxes for 6 days and stirred at days 2 and 4. Fermented cocoa was sun-dried until reaching 7–8% moisture and processed into chocolate. Volatile compounds of cocoa powder and chocolate were analyzed using the SPME-GC-MS method, while the organoleptic perception of chocolates was assessed by 12 professional judges according to 10 sensory descriptors. The findings revealed that the concentrations of esters ranged from 9.41 ± 0.61 to 19.35 ± 1.28 µg.g⁻¹, aldehydes from 11.56 ± 0.7 to 25.33 ± 1.5 µg.g⁻¹, and ketones from 5.76 ± 0.62 to 55.84 ± 4.39 µg.g⁻¹ in cocoa beans regardless of the cropping system. However, the concentrations of some volatile compounds classes including alcohols, acids, and pyrazines were similar in AF and FS chocolate samples. AF system clearly influenced the volatile compound profiles of cocoa beans in only the Adzopé, Guibéroua, and Méagui regions without impacting those of the chocolates regardless of the geographical origin after fermentation and roasting. Furthermore, AF chocolate was not less appealing than the FS chocolate samples. So, AF system did not significantly influence the sensory perception of chocolate. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation, ensuring the sustainability of cocoa.

This research study investigated the potential biotechnological applications of yeast species obtained from cocoa fermentation performed in Côte d’Ivoire. A total of 279 yeast isolates were molecularly identified and then screened for their antifungal ability against various Aspergillus species and for the production of aromatic compounds and extracellular enzymes. Thirty-one yeast species belonging to nineteen genera, dominated by Pichia, Candida, Hanseniaspora, and Rhodotorula, were isolated from fermented cocoa beans. All extracellular enzymes screened were produced by most yeast species, except β-glucanase and esterase activity, whereas the most common enzyme was β-glucosidase. Yeasts of the Pichia, Saccharomyces, Candida, Clavispora, and Hanseniaspora genera produced various enzymes, including xylanase, β-glucosidase, polygalacturonase, invertase, pectinase, and chitinase. The 88 aromatic compounds produced were grouped into five main chemical families, including esters, alcohols, acids, aldehydes, and ketones. Wickerhamomyces anomalus was the highest producer of major desirable aromatic compounds, including alcohols, ketones, and esters. All yeast species showed a specific antagonistic effect against the growth of various Aspergillus species, but Candida incommunis, Saccharomyces cerevisiae, and Torulaspora delbrueckii recorded the greatest antifungal ability. These yeast species could be used to develop promising starter cultures to improve the organoleptic quality of various fermented foods and beverages.

This study investigated the effects of agroforestry (AF) on the aroma quality of cocoa and the organoleptic quality of end-chocolates. 3-Days opening delay Forastero hybrid genotype cocoa from AF and full-sun (FS) as control plantations located at 5 cocoa-producing areas were fermented in wooden boxes for 6-days with stirrings at 2 and 4 days. Fermented cocoa was sun-dried up 7-8% moisture and processed into chocolate. Flavor profiles were analyzed using the SPME-GC-MS method while the organoleptic perception of chocolates by 12 professional judges according to 10 sensory descriptors. Finding revealed that esters concentration ranged from 9.41±0.61 to 19.35±1.28 µg.g-1, aldehydes from 11.56±0.7 to 25.33±1.5 µg.g-1, and ketones from 5.76±0.62 to 55.84±4,39 µg.g-1 were found in cocoa beans regardless of the cropping system. However, the concentrations of alcohols (10.30±0.91-21.62±1.9 and 11.21±1.04-46.25±2.14 µg.g-1), of acids (295.12±69.85-512.91±38 and 196.59±49.97-448.43±27.83 µg.g-1) and of pyrazines (8.01±1.12-38.00±8.3 and 2.99±1.46-53.22±6.39 µg.g-1) were quantified in FS and AF chocolate samples respectively. AF clearly influenced the flavor profiles of cocoa beans in the Adzopé, Guibéroua and Méagui areas without impacting those of derived chocolates. Furthermore, AF chocolate was not more tasty than FS chocolate samples. So, AF did not significantly influence the organoleptic perception of the end-chocolates regardless of the producing geographical origin due to the fermentation and roasting. AF can therefore be encouraged as a cropping system for cocoa cultivation to reduce deforestation and promote reforestation ensuring the sustainability of cocoa.