The effect of the maturation process on fermented cocoa beans 11: acids, sugars, xanthines, pyrazimes and anthocyanins

This study describes the effect of the maturation process on selected flavour contributing components in the cocoa bean. I Ion-volatile acids, sugars, xanthines, pyrazines and anthocyanins were studied. The study showed that holding fermented cocoa beans at ambient temperatures with some aeration for 48 hours (the maturation process) had an effect on the levels of flavours and flavour precursors of cocoa. Although pH rises from 4.8 to 5.2 during maturation the content of the main non-volatile carboxylic acids (citric and oxalic acid) did not show any significant change. Maturation causes a loss of sucrose and an increase in reducing sugars (glucose, fructose and galactose). Xanthine content declines. Theobromine losses during maturation is approximately 30% and it is possible that part of this loss is due to migration from the cotyledon to the shell. While pyrazine content increased the profile of pyrazines formed during roasting appears unaffected by the maturation process. Anthocyanin content declined by 40-45% during maturation.