Characterization of cacao beans from different cacao-growing regions of the Philippines

• Main Authors: Ng, Cindy Janine S., Pua, Danielle Kei A.
• Format: text
• Language: English
• Published: Animo Repository 2015
• Subjects: Cacao > Philippines; Cacao beans > Philippines; Plant products > Philippines
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/5688
• Institution: De La Salle University

Chocolate is a major commodity in the world market with consumption expected to overtake available supply by the year 2020. To address the growing need to supply quality cacao, the study aims to assess several chemical properties of locally produced cacao. Cacao beans from seven market locations (Isabela, Davao, Baler, Batangas, Cebu Bacolod, and Naga) in the Philippines were acquired and analyzed for cocoa butter content, fatty acid composition, and volatile aroma compounds. Using a gastight syringe, headspace aroma was collected after roasting and grinding. The total cocoa butter content percentage was determined by extraction using diethyl ether. Analysis of the fatty acid composition was carried out through quantitative electrospray ionization mass spectrometry following saponification of the cocoa butter. The cocoa butter content by mass was found to be 32.7% on average, ranging from 24.2% from Isabela and 39.4% from Davao. Fatty acid composition was found to be varying among sampled localities, with stearic acid and oleic acid predominantly the fatty acid profiles. The GC-MS analysis of volatiles did not yield conclusive results. The analyses of fatty acids suggest that there is no significant difference among the different localities in the Philippines. The properties of Philippine cacao beans can be further explored by examining the triglyceride profile of each locality.