# Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
## 2 Results
### Chemical Changes During Fermentation
#### 2.2.2 Volatile Compounds
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Compounds** & **Odor Description a** & **Sample Found** \\ \hline
**Aldehydes and Ketones** & & \\
3-methylpentanal & & PH15 NI 0 h, PH151 0 h, PH15 NI Ch, PH151 Ch \\ Acetophenone & Floral & PH15 NI (0 h and 144 h), PH15I (0 h and 144 h) \\ Benzaldehyde & Bitter & All \\ Benzenacetaldehyde & & PH15 NI Ch, PH15I Ch \\ Nonanal & & PH15 NI 0 h, PH15I 0 h, PH15 NI Ch, PH15I Ch \\ Octanal & & PH15 NI 0 h, PH15I 0 h, PH15 NI Ch, PH15I Ch \\ Pyrano & & PH15 NI Ch, PH15I Ch \\ Acetoin & Butter, cream & PH15 NI 144 h, PH151 144 h, PH15 NI Ch, PH15I Ch \\ \hline
**Esters** & & \\
1-methylbutyl benzoate & & PH15 NI 144 h, PH15I 144 h \\
1-Methylhexyl acetate & & PH15 NI 144 h \\
2-Ethyl-1-hexyl acetate & & PH151 Ch \\
2-Pentanyl benzoate & & PH15 NI 0 h, PH15I Ch, PH15I Ch \\
2-Phenethyl acetate & Fruity & PH15 NI 44 h, PH15I 144 h \\
3-methylbutyl formate & & PH15 NI 0 h \\ Amyl acetate & Fruity, banana & PH15 NI 144 h, PH15I 144 h \\ Dibbutyl phthalate & & PH15 NI 144 h, PH15I (0 h and 144 h) \\ Disobutyl phthalate & & PH15 NI Ch, PH15I Ch \\ Ethyl 2-hydroxypropanoate & & PH15 NI 144 h, PH15I 144 h \\ Ethyl benzeneacetate & & PH15 NI 144 h, PH15I 144 h \\ Ethyl caprate & & PH15 NI 144 h, PH15I 144 h \\ Ethyl acrylate & Fruity, flowery & PH15 NI 10 h and 144 h), PH15I Ch \\ Ethyl laurate & Fruity, floral & PH15 NI 144 h, PH15I 144 h, PH15 NI Ch, PH15I Ch \\ Ethyl myristate & Waxy, soapy & PH15 NI 144 h, PH15I 144 h \\ Ethyl palmitate & Waxy, green & PH15 NI (0 h and 144 h), PH15I (0 h and 144 h) \\ Ethyl phenylacetate & & PH15 NI 0 h \\ Hexyl acetate & & PH15 NI 144 h \\ Isoamylformate & & PH15I 0 h \\ Isobutyl phthalate & & PH15 NI (0 h and 144 h), PH15I (0 h and 144 h) \\ Isopropyl palmit & & PH15I 0 h \\ Methyl Palmitate & & PH15 NI 144 h, PH15I (0 h and 144 h) \\ Phenylethyl acetate & fruity, sweet & PH15 NI Ch, PH15I Ch \\ \hline
**Pyazines** & & \\
2,3,5,6-Tetramethyllyrazine & Chocolate, coffee & PH15 NI Ch, PH15I Ch \\
2,3,5-Trimmethyl-6-isopropyllyrazine & & PH15 NI Ch, PH15I Ch \\
2,3,5-Trimmethylpyrazole & & PH15 NI Ch, PH15I Ch \\
2,3,5-Dimethylpyrazole & Cocoa, rusted nuts & PH15 NI Ch \\
2,5-Dimethyl-3-isoamylpyrazine & & PH15 NI Ch, PH15I Ch \\
2,5-Dimethylpyrazole & & PH15 NI Ch, PH15I Ch \\
2,6-Dimethylpyrazole & Nutty, coffee, green & PH15 NI Ch, PH15I Ch \\
2-Acetyl-3,5-dimethylhyperrazine & & PH15 NI Ch, PH15I Ch \\
2-Ethyl-3,6-dimethylpyrazole & & PH15 NI Ch, PH15I Ch \\
2-Ethyl-6-methylpyrazole & & PH15 NI Ch, PH15I Ch \\
2-Ethylpyrazole & & PH15 NI Ch \\
2-Methyl-3,5-diethylpyrazole & & PH15 NI Ch \\
2-Methyl-6-vinylpyrazole & & PH15 NI Ch, PH15I Ch \\
**Pyroles** & & \\
1,3-Dimethyl-5-pyrazolinone & & PH15 NI Ch, PH15I Ch \\
2-Acetylpyrrole & & PH15 NI Ch, PH15I Ch \\
2-Pyroclinone & & PH15 NI Ch, PH15I Ch \\ Pyrrole-2-carboxaldehyde & & PH15 NI Ch, PH15I Ch \\
**Terpenoids** & & \\ (\(E\))-Linalool oxide & Floral, green & PH15 NI (0 h and 144 h), PH15I (0 h and 144 h) \\ (\(Z\))-Linalool oxide & Floral & PH15 NI 0 h, PH15I 0 h \\ Linaloal & Flower, lavelander & PH15 NI (0 h and 144 h), PH15I (0 h and 144 h) \\ \hline
**Others b** & & \\
1-methoxy-2-methylpropane & & PH15 NI (0 h and 144 h), PH15I 144 h \\
2-Butyltetrahydroforufan & & PH15 NI Ch, PH15I Ch \\
2-Pentyfuran & & All \\
7-methyl pentadecane & & PH15 NI (0 h and 144 h) \\ Hexadecane & & PH15 NI (0 h and 144 h) \\ \hline \hline \end{tabular}  
* Obtained from literature; b includes: furans and alkanes; Abbreviations: Ch chocolate.  
\end{table} 
Table 2: _Cont._Both non-inoculated and inoculated hybrid PH15 (0 h and 144 h) showed the following identified compounds: aldehydes and ketones, acids, alcohols, esters, terpenoids, and furans. Aldehydes and ketones occurred at the beginning (0 h) and esters occurred at the end (144 h). In both fermentations, the most important groups of volatile compounds were detected (Figure 4). Chocolate samples of PH15 I and PH15 NI presented 58 and 54 volatiles compounds, respectively (Table 2 and Figure 4).