Evaluación química de precursores de aroma y sabor del cacao criollo meride？o durante la fermentación en dos condiciones edafoclimáticas

the present study evaluated some parameters associated with the aroma and fl avor compounds in cocoa, theobroma cacao l., meride？o creole (mc) grown under soil and climatic conditions. a lot set in the experimental station of the san juan de lagunillas (inia-mérida), venezuela at an altitude of 1,050 m.a.s.l. and average annual tempe rature of 26 oc and another in the town of zea, zea municipality of mérida and 850 m.a.s.l. 22 oc average tempe rature. tests were conducted on samples of fresh cotyledons during the fermentation process. both cases evaluated the percentage of fi ber, moisture, fat and its melting point, content of volatile acidity, total sugars, polyphenols, total purines, theobro mine, caffeine and pyrazine. the results show that the mc cacao in san juan of lagunillas, a low acidity at the start of drying compared to mc in zea as well as a less volatile acidity at the end of fermentation. it was also noted slight differences in fat content, total sugars, pyrazine and content of caffeine and theobromine, indicating that soil and climatic conditions have led to changes in the chemical behavior of the precursors of aroma and fl avor. all chemical parameters were corrected according to the moisture of the sample during the fermentation process and were associated with a sample of fermented cocoa of ghana