加工・条件 / process-cocoa-fermentation
カカオ発酵
cocoa fermentation
Post-harvest fermentation of cocoa pulp and beans before drying
加工・調理でどう変わる（1）
カカオ発酵はTheobromine and caffeine concentrations decreased until day 5 then increased by day 6, while catechin rose until day 5 then declined by day 6を変化させうる予備的
範囲: Three cacao genotypes (CCN 51, ICS 95, TCS 01) under three controlled fermentation temperature profiles
注記: Non-monotonic trajectories; only three genotypes, and controlled-temperature fermentation is not spontaneous fermentation.
The source reports that catechin levels rose from the beginning of fermentation up to day 5 after which they declined by day 6, and that conversely theobromine and caffeine concentrations decreased until day 5 then increased by day 6.
限界: Concentration values, units and whether the day-6 rise is significant are not stated in the abstract text read. Only three genotypes; the authors state controlled fermentation does not fully replicate spontaneous fermentation.
出典: The impact of controlled fermentation temperature on chemical composition and sensory properties of cacao（Calvo AM; Montenegro AC; Monroy DM; Rodriguez-Silva LG; Carreno-Olejua AR; Camargo ID, 2025） ・抄録確認
データを表示
process-cocoa-fermentation —can_change→ "Theobromine and caffeine concentrations decreased until day 5 then increased by day 6, while catechin rose until day 5 then declined by day 6"claim: clm-cocoa-fermentation-methylxanthine-trajectory / type: processing / 更新: 2026-08-30