A Chemical Composition Analysis to Determine the Identity of Cocoa in Chiang Rai Province

Abstract

A study of production knowledge database about cocoa in Chiangrai province aims to survey the basic information of cocoa growing in Chiangrai province. For the study of the land suitability of cocoa in Chiang Rai Province, the estimation of soil potential is the most important part. The results of soil quality analysis of cocoa plantations from the sample plantations shown that the soil characteristics was dark brown and the moisture in soil at low level making the soil dry. The pH range was in the suitable condition for cocoa planting and the organic substances was at low level. In the case of cocoa planting, should frequently maintain the nutrients in soil. The results of total microbial such as yeast and fungi in cocoa in the production process in raw cocoa seed, fermented cocoa, roasted cocoa and powdered cocoa have been investigated in the level of standard pass. Moreover, contamination of Escherichia coli and Ochratoxin A were not found in all samples. The result of chemical composition study depicted pH range between 5.22 – 7.19. This was identified as high pH level cocoa according to the longer fermentation. Therefore, it’s getting abnormal taste and odor and cause the production of low molecular weight of lipid including lauric (C-12), oleic (C-16) and palmitic (C-18) by total free lipid acid determination. Moreover, the organic acid such as citric acid can affect the taste and odor relating to the content of volatile organic substances. The contents of reducing sugar found in all samples showed the highest level in the roasted cocoa having passed the fermented and roasted processes without cocoa butter extraction. The investigation of amino profiles and volatile organic substances found contents of aspartic acid and other types of amino acids resulting in the generation of aldehyde enhancement in powdered cocoa, making the increase of odor and taste comparing with raw cocoa. The analysis of various components in the sample garden 1 is a mixed crops such as mulberry, cherry, rice, krachiab, plum, etc. and bees are bred to collect honey. Thus, it’s presents cocoa with a flavor or aroma of flowers (Floral) and honey as aldehyde volatile group shown, mixed with the sourness of the fruit. That is the unique smell and taste of chocolate or cocoa of the sample garden 1.