Evaluación del efecto del presecado y tiempo de fermentación, en los contenidos de polifenoles totales, alcaloides y acidos volatiles en dos genotipos de cacao

The objective of this investigation was to determine the variation of the content of total polifenoles, teobromina, caffeine, and volatile acids in almonds of cocoa for effect of the presecado and time of fermentation. Two genotypes of cocoa were used: CCN-51 and National whose almonds were fermented by five days, and to a group he/she underwent them a presecado for 8 hours in wooden tilts before being fermented. Samples of the two genotypes, without presecar and presecadas, they were analyzed for every day of the fermentation, beginning from the day zero until the day five.