Fresh cocoa beans were fermented as raw materials with 7 strains of wine-brewing yeast： the flavoring high yield yeast strain, grape wine/ratafia special strain, 32762, 1425, 1557, highly active grape wine/ratafia strain, and 1793, and the aroma components of cocoa wines fermented with different yeast strains were analyzed and compared by using the solid-phase microextraction and gas chromatography-mass spectrum. The results showed that the cocoa wines fermented with the 7 yeast strains for two weeks contained 41, 47, 37, 39, 36, 50 and 35 aroma components, respectively. The aroma composition of cocoa wines fermented with the highly active grape wine/ratafia strain had more aroma components. The main aroma components of cocoa wines were alcohols and esters. The main esters included ethyl octanoate, ethyl decanoate, ethyl benzene, phenethylacetate, 9- hexadecenoic acid ethyl ester, and the main alcohols consisted of alcohol and phenethyl alcohol. Among the alcohols, phenethyl alcohol was an important aroma ingredient. All these aroma components gave the unique flavor to the cocoa wines. The instrumental analysis and sensory evaluation of the cocoa wines showed that the cocoa wines fermented with the grape wine/ratafia special strain and the highly active grape wine/ratafia strain gave excellent aroma and are favored by the public.
Chinese Journal of Tropical Agriculture
gas chromatographymass spectrometry