Study of changes organic acids in cocoa mucilaginous juice during alcoholic fermentation

The aim of this contribution is to be able to describe the movement of organic acids in fermented cocoa mucilaginous juice. Organic acids (acetic, citric, lactic, malic, oxalic) values during cocoa mucilaginous juice fermentation are investigated in this study. The juice went through the different ways of fermentation. Spontaneous fermentation was conducted by natural yeast content and controlled fermentation was inoculated with baker yeast (Saccharomyces Cerevisiae). Organic acids were identified and quantified using high-performance liquid chromatography The differences of average mass concentrations of acetic, malic and citric acids were statistically relevant with higher decreasing or increasing during spontaneous fermentation.