Aroma precursors in Cacao (Theobroma cacao L.) Chabasquen Portuguesa

Venezuelan cocoa is recognized as fine cocoa aroma and the expression of its aromatic potential depends largely on the post-harvest treatment receiving almonds. In this work were identified and quantified aroma precursor compounds present in cocoa from the area of Chabasquen Portuguesa. The cacao beans are fermented in wooden cubic crates of 60 inches square and then dried in the sun. The volatiles are extracted by the technique of solid phase microextraction and roasted cacao dry. The results allowed identifying and quantifying 60 compounds in dry roasted cacao and 108 spread over 11 chemical families and allowed to demonstrate the effect of fermentation time on the content of aromatic compounds. Finally, it was evident the importance of postharvest handling of cocoa Chabasquen therefore, it is required that producers establish regional transfer mechanisms to ensure a quality chocolate.