Faklı kurutma yontemlerinin forastero, criollo ve nacional kakao (Theobroma cacao) çeşitlerine ait fenolik bileşikler, aroma aktif bileşiler ve antioksidan kapasitesi üzerine etkileri

In this research, the effect of different drying processes (sun, convective, microwave and freeze-drying methods) on aroma profile and phenolic compounds of fermented cocoa beans obtained from three key varieties, Forastero, Criollo, and Nacional, among the most important types of cocoa cultivated in Cote d'Ivoire were investigated through instrumental, sensory and chemometric methods. The aroma profiles of fermented and dried cocoa beans obtained from the three cocoa cultivars, along with the aroma-active compounds were determined for the first time using GC-MS-O techniques. The extraction of aroma compounds was carried out using the purge and trap method, which was applied to cocoa beans for the first time. Additionally, phenolic compounds by LC-MS-MS technique, and other quality parameters of fermented and dried cocoa beans were thoroughly investigated. With respect to the aroma profiles, differences were observed in aroma compositions and content among the drying techniques of all cocoa bean cultivars. In the results of analysis based on sun dried cocoa beans, the number of aroma profiles, aroma-active compounds and phenolic compounds of Forastero, Criollo and Nacional cultivar exhibited significant differences. Among the cocoa cultivars, Nacional cocoa type presented the highest content of aroma and phenolic compounds. On the other hand, all the dried cocoa bean samples obtained from the three cocoa cultivars were evaluated with sensory analysis and the results were measured with basic clustering analysis. As a result of sensory assessement among the sun-dried cocoa bean samples obtained from the three cultivars, the most appreciated was Nacional cocoa cultivar. Keywords: Cocoa bean, Aroma profile, Aroma-active Compounds, Olfactometry, Phenolic Compounds