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<p>This study investigates the effect of fermentation on the volatile compound profile of cocoa bean shell (CBS) using gas chromatography–mass spectrometry (GC–MS). Samples from unfermented and 5-day fermented cocoa beans were analyzed to identify changes in volatile compounds associated with cocoa-like aroma characteristics. A total of 38 compounds were identified in unfermented samples and 41 compounds in fermented samples, including alcohols, esters, phenols, carboxylic acids, hydrocarbons, ketones, and nitrogen- and sulfur-containing compounds. Fermentation significantly influenced the composition and distribution of these compounds, particularly those contributing to desirable flavor attributes. The presence of aroma-active compounds indicates that CBS shares similar flavor precursors with cocoa, suggesting its potential as a cocoa powder substitute. This study provides a scientific basis for the valorization of cocoa processing by-products into value-added food ingredients.</p>

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Volatile compound profiling of cocoa bean shell during fermentation and its implication as a cocoa powder substitute

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Yusdianto Yusdianto,
  • R. R. Utami,
  • D. Indriana

摘要

This study investigates the effect of fermentation on the volatile compound profile of cocoa bean shell (CBS) using gas chromatography–mass spectrometry (GC–MS). Samples from unfermented and 5-day fermented cocoa beans were analyzed to identify changes in volatile compounds associated with cocoa-like aroma characteristics. A total of 38 compounds were identified in unfermented samples and 41 compounds in fermented samples, including alcohols, esters, phenols, carboxylic acids, hydrocarbons, ketones, and nitrogen- and sulfur-containing compounds. Fermentation significantly influenced the composition and distribution of these compounds, particularly those contributing to desirable flavor attributes. The presence of aroma-active compounds indicates that CBS shares similar flavor precursors with cocoa, suggesting its potential as a cocoa powder substitute. This study provides a scientific basis for the valorization of cocoa processing by-products into value-added food ingredients.