<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000200011</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.59679</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cacao fino y de aroma: compuestos claves de aroma y comportamiento durante el proceso]]></article-title>
<article-title xml:lang="en"><![CDATA[Fine and flavor cocoa: Key aroma compounds and their behavior during processing]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wexler-Goering]]></surname>
<given-names><![CDATA[Lea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarado-Marenco]]></surname>
<given-names><![CDATA[Priscilla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Técnica Nacional Sede Atenas ]]></institution>
<addr-line><![CDATA[ Alajuela]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200011&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200011&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200011&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  Las variedades de cacao (Theobroma cacao L.) que se catalogan en el mercado mundial como finas y de aroma, representan un 6 % y se comercializan a un precio diferenciado. Estas variedades poseen características únicas determinadas por su genotipo, su complejidad de aromas es un factor fundamental que las distingue. Objetivo. Integrar información actualizada que proporcione evidencia científica sobre el cacao fino y de aroma, identificar los compuestos clave que le confieren esta denominación y describir su comportamiento durante las etapas de fermentación, secado y tostado. Desarrollo. El cacao fino y de aroma es muy apreciado en el mercado por su sabor y aromas únicos, es valorado en la elaboración de productos de tipo gourmet. El cacao de esta categoría es cultivado por pequeños productores de la región mesoamericana, que emplean sistemas de producción familiar, orgánicos y sostenibles. Esta región, la principal productora de cacao fino y de aroma, enfrenta el riesgo de perder su valiosa biodiversidad. Es crucial conservar la diversidad genética del cacao y comprender sus componentes fisicoquímicos, especialmente los volátiles responsables de sus atributos sensoriales. Conclusión. El procesamiento primario del cacao, en particular las etapas de fermentación y secado, influye significativamente en su perfil aromático. Controlarlo y estandarizarlo es esencial para que los productores obtengan su grano de cacao con una calidad diferenciada y así sea valorizado en el mercado por sus características sensoriales únicas. Futuros estudios deberían enfocarse en desarrollar métodos estandarizados para la fermentación y el secado, así como en la conservación de la diversidad genética del cacao fino y de aroma.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction. The cocoa varieties (Theobroma cacao L.) that are classified in the global market as fine and flavor, represent 6 % and are marketed at a differentiated price. These varieties have unique characteristics determined by their genotype, and their aroma complexity is a fundamental factor that distinguishes them. Objective. To integrate updated information that provides scientific evidence about fine and flavor cocoa, identify the key compounds that confer this denomination, and describe their behavior during the stages of fermentation, drying, and roasting. Development. Fine and flavor cocoa is highly valued in the market for its unique flavor and aromas, and is especially sought after for the production of gourmet and nutraceutical products. This type of cocoa is cultivated by small producers in the Mesoamerican region, who employ family-based, organic, and sustainable production systems. This region, the main producer of fine and flavor cocoa, faces the risks of losing its valuable biodiversity. It is crucial to conserve cocoa's genetic diversity and understand its physicochemical components, especially the volatiles responsible for its sensory attributes. Conclusion. The primary processing of cacao, particularly the stages of fermentation and drying, significantly influences its aromatic profile. Controlling and standardizing these processes is essential for producers to obtain their cocoa beans with a differentiated quality, thereby enhancing their value in the market due to their unique sensory characteristics. Future studies should focus on developing standardized methods for fermentation and drying, as well as on conserving the genetic diversity of fine and aromatic cocoa.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aromas en cacao]]></kwd>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="es"><![CDATA[compuestos del sabor]]></kwd>
<kwd lng="es"><![CDATA[perfil aromático]]></kwd>
<kwd lng="es"><![CDATA[recursos genéticos]]></kwd>
<kwd lng="es"><![CDATA[Theobroma cacao]]></kwd>
<kwd lng="en"><![CDATA[aroma profile]]></kwd>
<kwd lng="en"><![CDATA[cocoa aroma]]></kwd>
<kwd lng="en"><![CDATA[flavor compounds]]></kwd>
<kwd lng="en"><![CDATA[genetic resources]]></kwd>
<kwd lng="en"><![CDATA[Theobroma cacao]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
</kwd-group>
</article-meta>
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<name>
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<article-title xml:lang=""><![CDATA[The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon.]]></article-title>
<source><![CDATA[Nature Ecology &amp; Evolution]]></source>
<year>2018</year>
<volume>2</volume>
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