ArticleFood chemistry: X2024
Amino acid profile behavior during the fermentation of Criollo cocoa beans.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Value-adding soybean meal via solid-state fermentation withFood chemistry: X · 2026Article
- Signal-Corrected LC-MS/MS Approaches in Amino Acid and Biogenic Amine Profiling for Chemometric Characterization of Commercial Dark Chocolates According to Cocoa Content and Manufacturer.Molecules (Basel, Switzerland) · 2026Article
- Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes.Food chemistry: X · 2025Article
- The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
12 authors.
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Abstract
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (
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