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Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID. The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. Foods 2025; 14:1441. [PMID: 40361523 PMCID: PMC12071279 DOI: 10.3390/foods14091441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2025] [Revised: 03/20/2025] [Accepted: 03/31/2025] [Indexed: 05/15/2025] Open
Abstract
The content of phenolic compounds can affect the quality of cacao beans (Theobroma cacao L). The variation in the concentration of these compounds is influenced by factors such as cacao variety, fermentation conditions, and temperature, which play a crucial role in the method of bean drying. In this study, the analytical method of ultra-performance liquid chromatography (UPLC-DAD-RI) was developed to identify, quantify, and examine variations in the concentrations of catechins (catechin, epicatechin, and epigallocatechin) and methylxanthines (theobromine and caffeine) by subjecting the beans to controlled temperature fermentation. Three temperature-controlled treatments were used during fermentation on three cacao genotypes (CCN 51, ICS 95, and TCS 01). The average temperature in different treatments was T1: 41.14 ± 3.84 °C, T2: 42.43 ± 4.39 °C, and T3: 43.86 ± 4.74 °C. The results demonstrate variations in the concentration of phenolic compounds across the evaluated treatments (T1, T2, and T3). Catechin levels rose from the beginning of fermentation up to day 5, after which they declined by day 6. Conversely, theobromine and caffeine concentrations decreased until day 5, then increased by day 6. A sensory analysis revealed a basic flavor profile (bitter, astringent, and acidic) that was balanced by enhancements in specific attributes, highlighting fruity, citrus, and cacao notes. A significant correlation (p < 0.05) was found between bitterness and the concentrations of epigallocatechin, caffeine, epicatechin, and total phenols. In contrast, a low correlation was observed between bitterness and theobromine and catechin. The astringent profile was directly correlated with epigallocatechin concentration and moderately correlated with theobromine and catechin levels. Acidic flavors showed a moderate correlation with epigallocatechin concentration. The cacao flavor was correlated with catechin and total phenols, while the citrus flavor was linked to total phenol concentration. Notably, the decrease in phenolic compound concentrations and sensory analysis suggested that the higher fermentation temperatures observed in T3 may enhance the development of a superior flavor quality in cacao.
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Affiliation(s)
- Ana M. Calvo
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación Tibaitatá–Km 14 Vía Mosquera, Mosquera 250047, Cundinamarca, Colombia;
| | - Andrea C. Montenegro
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación Tibaitatá–Km 14 Vía Mosquera, Mosquera 250047, Cundinamarca, Colombia;
| | - Diana M. Monroy
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación Caribia–Km 6 Vía Sevilla-Guacamayal, Zona Bananera 502041, Magdalena, Colombia;
| | - Lucero G. Rodriguez-Silva
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación La Suiza–Km, 32 Vía al mar, Puerto Arturo, Rionegro 687527, Santander, Colombia; (L.G.R.-S.); (A.R.C.-O.); (I.D.C.)
| | - Ariel R. Carreño-Olejua
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación La Suiza–Km, 32 Vía al mar, Puerto Arturo, Rionegro 687527, Santander, Colombia; (L.G.R.-S.); (A.R.C.-O.); (I.D.C.)
| | - Ivan D. Camargo
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Centro de Investigación La Suiza–Km, 32 Vía al mar, Puerto Arturo, Rionegro 687527, Santander, Colombia; (L.G.R.-S.); (A.R.C.-O.); (I.D.C.)
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2
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Camargo ID, Rodriguez-Silva LG, Carreño-Olejua R, Montenegro AC, Quintana-Fuentes LF. High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. Sci Rep 2024; 14:12254. [PMID: 38806593 PMCID: PMC11133384 DOI: 10.1038/s41598-024-62609-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/20/2024] [Indexed: 05/30/2024] Open
Abstract
Migration of nib Cd to the testa during fermentation can be achieved with high temperatures (> 45 °C) and low nib pH values (< 5.0) using spontaneous fermentation. However, this low pH can lead to low flavor quality. This study used three controlled temperature fermentation treatments on three cacao genotypes (CCN 51, ICS 95, and TCS 01) to test its effects on the nib pH, the migration of nib Cd to the testa, and the liquor flavor quality. All treatments were effective in reducing the total nib Cd concentration. Nevertheless, the treatment with the higher mean temperature (44.25 °C) and acidification (pH 4.66) reached the highest mean nib Cd reductions throughout fermentation, a 1.37 factor in TCS 01, promoting the development of fine-flavor cocoa sensorial notes. In unfermented beans, the Cd concentration of nibs was higher than that of the testa, and the Cd migration proceeded down the total concentration gradient. However, Cd migration was observed against the concentration gradient (testa Cd > nib Cd) from the fourth day. Cd migration could increase by extensive fermentation until the sixth day in high temperatures and probably by the adsorbent capacity of the testa. Genotype-by-treatment interactions were present for the nib Cd reduction, and a universal percentage of decrease of Cd for each genotype with fermentation cannot be expected. Selecting genotypes with highly adsorbent testa combined with controlled temperatures would help reduce the Cd concentration in the cacao raw material, improving its safety and quality.
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Affiliation(s)
- Ivan D Camargo
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia.
| | - Lucero G Rodriguez-Silva
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia
| | - René Carreño-Olejua
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, La Suiza Research Center, Km 32 Route to Sea, 687527, Santander, Colombia
| | - Andrea C Montenegro
- Corporación Colombiana de Investigación Agropecuaria - AGROSAVIA, Tibaitatá Research Center, Km 14 Route Mosquera-Bogotá, 250047, Cundinamarca, Colombia
| | - Lucas F Quintana-Fuentes
- Facultad de Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur No. 14 - 23 Barrio Restrepo, 111511, Bogotá, Colombia
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3
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Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts ( Macadamia integrifolia). Foods 2023; 12:foods12112116. [PMID: 37297359 DOI: 10.3390/foods12112116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality-i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor-were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, 'A4' and 'Beaumont' kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability.
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Affiliation(s)
- Noluthando Noxolo Aruwajoye
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Nana Millicent Duduzile Buthelezi
- Department of Biology and Environmental Sciences, Sefako Makgatho Health Sciences University, P.O. Box 235, Medunsa, Ga-Rankuwa 0204, South Africa
| | - Asanda Mditshwa
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
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4
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Velasquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 2023; 9:e15129. [PMID: 37089295 PMCID: PMC10119589 DOI: 10.1016/j.heliyon.2023.e15129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin.
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Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES. Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5639081. [PMID: 36942196 PMCID: PMC10024629 DOI: 10.1155/2023/5639081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 03/13/2023]
Abstract
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.
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Affiliation(s)
| | - Fahrurrozi
- 2Research Center for Marine and Land Bioindustry (RCMLB), National Research and Innovation Agency (NRIA), Jl. Raya Senggigi, Kodek Bay, Pemenang, Nort Lombok, West Nusa Tenggara 83352, Indonesia
| | - Tri Marwati
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Titiek Farianti Djaafar
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Retno Utami Hatmi
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Purwaningsih
- 4Asessment Institute for Agriculture Technology (AIAT) of Yogyakarta, Indonesia Ministry of Agriculture, Jl. Stadion Maguwoharjo No. 22, Ngemplak, Sleman, Yogyakarta, 55584, Indonesia
| | - Yeyen Prestyaning Wanita
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Puspita Lisdiyanti
- 5Research Center for Biosystematics and Evolution (RCBE), National Research and Innovation Agency (NRIA), Cibinong 16911, Indonesia
| | - Urip Perwitasari
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
| | - Ario Betha Juanssilfero
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
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6
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Febrianto NA, Zhu F. Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao. Food Res Int 2022; 161:111764. [DOI: 10.1016/j.foodres.2022.111764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/21/2022] [Accepted: 08/02/2022] [Indexed: 11/04/2022]
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7
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Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022; 21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro Pio C. Augusto
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Helena M. A. Bolini
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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Mihai RA, Landazuri Abarca PA, Tinizaray Romero BA, Florescu LI, Catană R, Kosakyan A. Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety "Arriba Nacional". PLANTS (BASEL, SWITZERLAND) 2022; 11:976. [PMID: 35406956 PMCID: PMC9002803 DOI: 10.3390/plants11070976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/23/2022] [Accepted: 03/29/2022] [Indexed: 06/14/2023]
Abstract
Fine flavor cocoa is a unique category of cocoa that produces almonds with high aromatic potential and several sensory benefits that make it different from the basic or ordinary cocoas. Ecuador is the world's leader in the production and export of fine flavor cocoa, responsible for 63% of the world's total production due to the commercialization of the Arriba Nacional variety, known to possess an intense aroma that is unique in the cocoa world market. Besides its organoleptic specificity, this variety represents a source of important bioactive compounds associated with both sensory and health properties. This study evaluates the influence of an abiotic factor, nutritional soil status, on the phytochemical composition (methylxantines and phenolic compounds), and antioxidant and sensory properties of Arriba variety cocoa beans originating from three different geographical regions of Ecuador. We used the Diagnosis and Recommendation Integrated System (DRIS), Folin-Ciocalteau, high-performance liquid chromatography (HPLC), ABTS free-radical-scavenging activity, the α, α-diphenyl-β-picrylhydrazyl free-radical-scavenging method (DPPH), and Ferric reducing antioxidant power (FRAP) analysis to reveal a significant correlation between Mn ions and total phenolic content, a positive implication of N in methylxanthine composition and antioxidant properties, and the importance of Ca, Mg, and K ions in increasing the flavonoid and anthocyanin content of raw cocoa beans. We showed that these nutritional elements can interfere with the nutraceutical and sensory properties of cocoa beans, as Cu, Mg, and K are correlated with anthocyaninic content, while Fe, Ca, P and Zn influenced the flavonoid content. We underline that the Arriba variety is suitable not only for the production of high-quality chocolate, but also for the increasing worldwide nutraceutical market, generating qualitative and competitive products.
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Affiliation(s)
- Raluca A. Mihai
- CICTE, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas—ESPE, Av. General Rumiñahui s/n y Ambato, Sangolquí 171103, Ecuador
| | - Pablo A. Landazuri Abarca
- IASA 1, Department of Life Science and Agriculture, Universidad de las Fuerzas Armadas—ESPE, Av. General Rumiñahui s/n y Ambato, Sangolquí 171103, Ecuador;
| | | | - Larisa I. Florescu
- Institute of Biology Bucharest, Romanian Academy, 060031 Bucharest, Romania;
| | - Rodica Catană
- Institute of Biology Bucharest, Romanian Academy, 060031 Bucharest, Romania;
| | - Anush Kosakyan
- Institute of Parasitology, Biology Centre, Czech Academy of Sciences, 37005 Ceske Budejovice, Czech Republic;
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Aroma Properties of Cocoa Fruit Pulp from Different Origins. Molecules 2021; 26:molecules26247618. [PMID: 34946695 PMCID: PMC8704363 DOI: 10.3390/molecules26247618] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 11/17/2022] Open
Abstract
Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, δ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications.
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Abstract
Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa-and also the product's homogeneity-occur during fermentation, given the great number of factors that affect the process. This research seeks to identify the most relevant factors affecting quality in order to offer higher-quality and more homogeneous cocoa for the chocolate industry. The dynamics of the fermentation process were observed in three contrasting locations, monitoring different variables and evaluating the final quality of the cocoa. Results show that temperature and pH profile are the key factors to be monitored and controlled in order to achieve high-quality cocoa beans.
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Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021; 26:molecules26092502. [PMID: 33922933 PMCID: PMC8123309 DOI: 10.3390/molecules26092502] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 02/06/2023] Open
Abstract
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
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Affiliation(s)
- Bogumiła Urbańska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
- Correspondence:
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Karolina Szulc
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (H.K.); (K.S.)
| | - Małgorzata Ziarno
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
| | - Irina Pochitskaya
- The Scientific and Practical Centre for Foodstuffs of the National Academy of Sciences of Belarus, 29. Kozlova St., 220037 Minsk, Belarus;
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.Z.); (J.K.)
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12
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Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Łyczko J, Moriana A, Hernández F, García-García E, Carbonell-Barrachina ÁA. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance. J Food Sci 2020; 85:3969-3980. [PMID: 33051880 DOI: 10.1111/1750-3841.15481] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/17/2020] [Accepted: 09/10/2020] [Indexed: 11/27/2022]
Abstract
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. PRACTICAL APPLICATION: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees.
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Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastián, Gipuzkoa, 20009, Spain.,Basque Culinary Center, Mondragon Unibersitatea, Donostia-San Sebastián, Gipuzkoa, 20009, Spain
| | - Jacek Łyczko
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, 50375, Poland
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, 41013, Spain.,Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Sevilla, 41013, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, UMH, EPSO, Research Group "Plant Production and Technology", Orihuela, Alicante, 03312, Spain
| | - Elena García-García
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
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13
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Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N. Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans. Metabolites 2020; 10:E311. [PMID: 32751281 PMCID: PMC7465875 DOI: 10.3390/metabo10080311] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/23/2020] [Accepted: 07/27/2020] [Indexed: 11/22/2022] Open
Abstract
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry for relating cocoa bean polyphenol composition corresponding chocolate polyphenol composition and sensory properties. One-hundred cocoa bean samples were transformed to chocolates using a standard process, and the latter were attributed to four different groups by sensory analysis. Polyphenols were analyzed by an ultra-high-performance liquid chromatography (UPLC) system hyphenated to a triple quadrupole mass spectrometer. A multiblock method called a Common Component and Specific Weights Analysis (CCSWA) was used to study relationships between the three datasets, i.e., cocoa polyphenols, chocolate polyphenols and sensory profiles. The CCSWA multiblock method coupling sensory and chocolate polyphenols differentiated the four sensory poles. It showed that polyphenolic and sensory data both contained information enabling the sensory poles' separation, even if they can be also complementary. A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. The cocoa bean phenolic composition turned out to be a major factor in explaining the sensory pole separation.
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Affiliation(s)
- Noémie Fayeulle
- SPO, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France; (N.F.); (V.C.); (N.S.)
| | | | - Jean-Michel Roger
- ITAP, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France;
- ChemHouse Research Group, 34060 Montpellier, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, 34398 Montpellier, France;
- Qualisud, Université de Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, F-34000 Montpellier, France
| | | | - Véronique Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France; (N.F.); (V.C.); (N.S.)
| | - Nicolas Sommerer
- SPO, INRAE, Univ Montpellier, Institut Agro—Montpellier Supagro, 34060 Montpellier, France; (N.F.); (V.C.); (N.S.)
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14
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Toker OS, Palabiyik I, Pirouzian HR, Aktar T, Konar N. Chocolate aroma: Factors, importance and analysis. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Alasti FM, Asefi N, Maleki R, SeiiedlouHeris SS. The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder. Journal of Food Science and Technology 2020; 57:2561-2571. [PMID: 32549607 DOI: 10.1007/s13197-020-04293-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2020] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
Abstract
Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alkaline relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The browning index (OD460/OD525) and alkylpyrazine content were changed significantly (p ≤ 0.01) with changing the type and the concentration of the alkali solution. The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alkaline products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased (p ≤ 0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD460/OD525 value than that with a K2CO3 solution. The samples with a high concentration of alkaline solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F1/F3) value.
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Affiliation(s)
- Fariba Mohamadi Alasti
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, pastaran street, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, pastaran street, Tabriz, Iran
| | - Ramin Maleki
- Research Department of Chromatography, Iranian Academic Center for Education, Culture & Research (ACECR), Urmia Branch, Urmia, Iran
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16
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Hamada TY, Brown A, Hopfer H, Ziegler GR. Flavor and mouthfeel of pseudo‐cocoa liquor: Effects of polyphenols, fat content, and training method. J SENS STUD 2019. [DOI: 10.1111/joss.12541] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Terianne Y. Hamada
- Department of Food SciencePennsylvania State University University Park Pennsylvania
| | - Allison Brown
- Department of Food SciencePennsylvania State University University Park Pennsylvania
| | - Helene Hopfer
- Department of Food SciencePennsylvania State University University Park Pennsylvania
| | - Gregory R. Ziegler
- Department of Food SciencePennsylvania State University University Park Pennsylvania
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17
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18
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Acierno V, Liu N, Alewijn M, Stieger M, van Ruth SM. Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS. Talanta 2018; 195:676-682. [PMID: 30625600 DOI: 10.1016/j.talanta.2018.11.100] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/25/2018] [Accepted: 11/28/2018] [Indexed: 01/29/2023]
Abstract
More consumers have become aware of the existence of different cocoa genotypes and their origins, which resulted in a growing market of premium chocolates with single-origin beans. The question is whether traits of cocoa botanical and geographical origins still persist in the end product, especially when it is consumed. By analysing the concentrations of volatile organic compounds (VOCs) in the nose of subjects over time while they are eating, new insights about aroma release can be gained. In the current study, in vivo release of VOCs during consumption of dark chocolates with different botanical and geographical origins was examined. Proton Transfer Reaction-Quadrupole interface Time of Flight- Mass Spectrometry (PTR-Qi ToF- MS) was applied to analyse nosespace VOC profiles of 10 subjects while they were eating 10 different chocolates manufactured with beans of different botanical origins (Criollo-Forastero-Trinitario) and geographical origins (Africa-South America-Asia). The headspace of the chocolates were also analysed for comparison. Cocoa botanical information appeared to affect the nosespace profiles more than geographical information. The subjects varied considerable in their VOC release, and inter-individual differences were larger than cocoa beans differences. Nevertheless, the botanical origin was consistently reflected in the nosespace profile during eating. It was clearly possible to distinguish Criollo chocolates from the nosespace profiles despite inter-individual differences.
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Affiliation(s)
- Valentina Acierno
- RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands.
| | - Ningjing Liu
- RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Martin Alewijn
- RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands
| | - Markus Stieger
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Saskia M van Ruth
- RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
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19
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Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia. Food Res Int 2018; 115:259-267. [PMID: 30599940 DOI: 10.1016/j.foodres.2018.08.084] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 11/30/2022]
Abstract
The quality of Theobroma cacao L. is influenced by different variables both in the crop and in the processes of postharvest, the latter it includes the fermentation and the drying, fundamental for the formation of aroma and flavor precursors, determinants in the characteristics of quality and differentiation of cocoa in the chocolate industry. The objective of the present research was to evaluate the effect of the solar drying process using a plastic roof solar dryer on the sensory and chemical quality of a mixture of cocoa cultivated in a region of Antioquia, Colombia. The content of total polyphenols, anthocyanins, sugars, mannitol, pH, total acidity, humidity, ethereal extract, ash, crude fiber and odor and flavor descriptors were analyzed. For analyzing the data, we used the methodology of longitudinal data analysis and repeated measurements, a Principal Component Analysis (PCA), and a principal factor analysis. The analyzed sensory characteristics are statistically different over time (p < 0.05). There was a decrease in the content of anthocyanins, total polyphenols and sucrose, and an increase in glucose and fructose during fermentation and drying. The analysis of factors allowed to define a series of groupings as indexes of quality according to the chemical and sensory properties analyzed in the drying process. Overall, the mixture of cocoa clones evaluated in the solar drying process presented indicators of sensory and chemical quality associated with descriptions of odor (spicy, dairy, nut, fruity, sweet cane), flavor (floral and spicy), ethereal extract, and pH that indicate a good benefit of cocoa and show the potential that Colombia has as a producer of fine aroma cocoa in high demand in premium markets.
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Affiliation(s)
- Luis Danilo Porras Barrientos
- Food Engineering, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No. 52-21, Medellín, Antioquia, Colombia.
| | - Juan Diego Torres Oquendo
- Food Science and Technology, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, Medellín, Antioquia, Colombia.
| | - Maritza Andrea Gil Garzón
- Agricultural Science, Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Medellín-Antioquia Colombia, Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL, Corporación Universitaria Lasallista, Carrera 51 No.118 sur 57, Caldas, Antioquia, Colombia.
| | - Olga Lucia Martínez Álvarez
- Public Health, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, AA 1226, Medellín, Antioquia, Colombia.
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20
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The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans. Food Res Int 2018; 113:234-244. [PMID: 30195517 DOI: 10.1016/j.foodres.2018.07.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 07/06/2018] [Accepted: 07/09/2018] [Indexed: 11/24/2022]
Abstract
Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of an increasing amount of low-processed or unprocessed food. Therefore, we carried out the research in which we obtained and analyzed chocolates with different blends of cocoa liquors prepared from roasted and unroasted cocoa beans of Criollo and Forastero varieties.Studies have shown that viscosity and yield value increased and hardness of chocolates lowered with the increase content of cocoa liquor from unroasted beans. Chocolates with cocoa liquor from roasted beans were characterized by the largest ability to scavenge DPPH radicals. Antioxidant activity determined by the ORAC-FL method increased with increasing polyphenol content in the chocolates. Type of the cocoa liquor used induced minor changes in the polyphenol and fatty acid composition. Asparagine was determined at the highest concentration, followed by alanine, glutamine, and serine. The concentration of acetic acid was the higher the higher the content of unroasted beans. The increased content of cocoa liquor from unroasted beans caused the color of the chocolate to brighten, more red and yellow. All tested chocolates were characterized by good organoleptic properties and microbial stability.
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21
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Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, Forestier-Chiron N, Hue C. Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations. Food Res Int 2018; 107:675-682. [DOI: 10.1016/j.foodres.2018.02.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 10/17/2022]
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22
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Moreira IMDV, Vilela LDF, Santos C, Lima N, Schwan RF. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Res Int 2018; 109:196-203. [PMID: 29803442 DOI: 10.1016/j.foodres.2018.04.012] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 04/05/2018] [Accepted: 04/12/2018] [Indexed: 11/26/2022]
Abstract
Cocoa beans from different geographical and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of genetic improvement of cocoa plants, in this work volatile compounds and proteins profiles of beginning and end of the fermentation from different cocoa hybrids (CEPEC2004, PH15, PS1319, SJ02) were searched. Moreover, sensorial characterization of the produced chocolate from these hybrids was performed. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Chocolate from CEPEC2004 was the most accepted by judges and correlated with sweet and bitter taste which can be explained by the presence of desired flavor compounds, such as 2,3-butanediol and 2-methyl-1-butanol. A higher presence of acids (undesirable compounds) was observed in chocolates samples from PS1319 hybrid, that have resulted in the low acceptance by judges. In addition, MALDI-TOF MS analysis showed that during fermentation the protein profile was different among the hybrids, which indicates this kind of compounds also contributes to the cocoa-specific flavor.
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Affiliation(s)
| | - Leonardo de Figueiredo Vilela
- Post-Graduate Program in Agricultural Microbiology, Federal University of Lavras, Lavras 37200-000, Minas Gerais, Brazil
| | - Cledir Santos
- Post-Graduate Program in Agricultural Microbiology, Federal University of Lavras, Lavras 37200-000, Minas Gerais, Brazil; Department of Chemical Sciences and Natural Resources, CIBAMA, BIOREN, Universidad de La Frontera, Temuco 4811-230, Chile.
| | - Nelson Lima
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho, University of Minho, 4710-057 Braga, Portugal
| | - Rosane Freitas Schwan
- Post-Graduate Program in Agricultural Microbiology, Federal University of Lavras, Lavras 37200-000, Minas Gerais, Brazil
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23
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Loullis A, Pinakoulaki E. Carob as cocoa substitute: a review on composition, health benefits and food applications. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3018-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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ROCHA IS, SANTANA LRRD, SOARES SE, BISPO EDS. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.16416] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.026] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Plant polyphenols to enhance the nutritional and sensory properties of chocolates. Food Chem 2016; 200:46-54. [DOI: 10.1016/j.foodchem.2015.12.092] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 11/13/2015] [Accepted: 12/29/2015] [Indexed: 12/11/2022]
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27
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Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review. Crit Rev Food Sci Nutr 2016; 55:1176-92. [PMID: 24915346 DOI: 10.1080/10408398.2012.686934] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and anti-free radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.
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Affiliation(s)
- Joanna Oracz
- a Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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28
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Hernández-Hernández C, López-Andrade PA, Ramírez-Guillermo MA, Guerra Ramírez D, Caballero Pérez JF. Evaluation of different fermentation processes for use by small cocoa growers in mexico. Food Sci Nutr 2016; 4:690-5. [PMID: 27625772 PMCID: PMC5011376 DOI: 10.1002/fsn3.333] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 11/26/2015] [Accepted: 12/08/2015] [Indexed: 11/08/2022] Open
Abstract
The aim of this research was to evaluate four different cacao (Theobroma cacao L.) fermentation conditions and their effect on fermented bean quality, in order to be able to recommend the most suitable condition to producers in the municipality of Huimanguillo, Tabasco, Mexico. Fermentations were carried out in square wooden boxes with capacity for 1000, 300, and 100 kg of fresh beans, as well as a rotary drum with capacity for 500 kg thereof. The fermentation process was carried out for 7 days, and the response variables measured were mass temperature, total soluble solids (TSS), pH, and acidity. The TSS were totally depleted after 2 days, during which time the yeasts transformed them into ethanol at temperatures of 25-35°C. The most notable temperature increase in the four treatments was 49°C on the third day, corresponding to a decrease in pH from 6.31 ± 0.40 to 4.76 ± 0.03 and an increase in acidity from 0.38 ± 0.04 to 1.17 ± 0.25 g kg(-1), due to the formation of organic acids. There were no significant differences among the four treatments (Tukey α = 0.05). The cut test showed that fermentation in 300- and 100-kg boxes and in the 500-kg rotary drum produced the same effect on fermentation quality, but the 1000-kg boxes exhibited lower quality (Tukey α = 0.05).
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Affiliation(s)
- C Hernández-Hernández
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias km. 1 Huimanguillo-Cárdenas Huimanguillo AP 17. CP 86400 Tabasco México
| | - Procopio Alejandro López-Andrade
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias km. 1 Huimanguillo-Cárdenas Huimanguillo AP 17. CP 86400 Tabasco México
| | - Miguel A Ramírez-Guillermo
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias km. 1 Huimanguillo-Cárdenas Huimanguillo AP 17. CP 86400 Tabasco México
| | | | - Juan F Caballero Pérez
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias km. 1 Huimanguillo-Cárdenas Huimanguillo AP 17. CP 86400 Tabasco México
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29
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MACEDO ASL, ROCHA FDS, RIBEIRO MDS, SOARES SE, BISPO EDS. Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016; 55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.
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Affiliation(s)
- Neela Badrie
- a Faculty of Food and Agriculture, Department of Food Production , The University of the West Indies , St. Augustine , Republic of Trinidad and Tobago
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31
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Aprotosoaie AC, Luca SV, Miron A. Flavor Chemistry of Cocoa and Cocoa Products-An Overview. Compr Rev Food Sci Food Saf 2015; 15:73-91. [PMID: 33371573 DOI: 10.1111/1541-4337.12180] [Citation(s) in RCA: 234] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 09/22/2015] [Accepted: 09/24/2015] [Indexed: 12/12/2022]
Abstract
Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics. About 600 various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as odor-active components. The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make-up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood. This paper provides an overview on cocoa flavor from a compositional and a sensory perspective. The nonvolatile and volatile chemical components of cocoa and chocolate flavor, and their sensory properties correlated to the main influences involved in flavor formation, are reviewed.
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Affiliation(s)
- Ana Clara Aprotosoaie
- Dept. of Pharmacognosy, Faculty of Pharmacy, Univ. of Medicine and Pharmacy Grigore T. Popa-Iasi, 16 University Street, 700115 Iasi, Romania
| | - Simon Vlad Luca
- Dept. of Pharmacognosy, Faculty of Pharmacy, Univ. of Medicine and Pharmacy Grigore T. Popa-Iasi, 16 University Street, 700115 Iasi, Romania
| | - Anca Miron
- Dept. of Pharmacognosy, Faculty of Pharmacy, Univ. of Medicine and Pharmacy Grigore T. Popa-Iasi, 16 University Street, 700115 Iasi, Romania
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33
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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2494-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Di Carro M, Ardini F, Magi E. Multivariate optimization of headspace solid-phase microextraction followed by gas chromatography–mass spectrometry for the determination of methylpyrazines in cocoa liquors. Microchem J 2015. [DOI: 10.1016/j.microc.2015.03.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Hernández-Carrión M, Varela P, Hernando I, Fiszman S, Quiles A. Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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De Taeye C, Cibaka MLK, Jerkovic V, Collin S. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9002-9016. [PMID: 25167469 DOI: 10.1021/jf502016z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Despite the key role of flavan-3-ols in many foods, very little is yet known concerning the modification of their chemical structures through food processes. Degradation of model media containing (-)-epicatechin and procyanidin B2, either separately or together, was monitored by RP-HPLC-DAD-ESI(-)-MS/MS. Medium composition (aqueous or lipidic) and temperature (60 and 90 °C) were studied. In aqueous medium at 60 °C, (-)-epicatechin was mainly epimerized to (-)-catechin, but it was also oxidized to "chemical" dimers, a "chemical" trimer, and dehydrodi(epi)catechin A. Unlike oxidation, epimerization was enhanced at 90 °C. In lipidic medium, epimerization proved slow but degradation was faster. Procyanidin B2 likewise proved able to epimerize, especially at 90 °C and in aqueous medium. At high temperature only, the interflavan linkage was cleaved, yielding the same compounds as those found in the monomer-containing model medium. Oxidation to procyanidin A2 was also evidenced. With little epimerization and slow oxidation even at 90 °C, procyanidin B2 proved more stable in lipidic medium. Synergy was also observed: in the presence of the monomer, the dimer degradation rate increased 2-fold at 60 °C. This work states for the first time the presence of newly formed flavan-3-ol oligomers in processed cocoa.
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
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Pucciarelli DL. Cocoa and heart health: a historical review of the science. Nutrients 2013; 5:3854-70. [PMID: 24077240 PMCID: PMC3820048 DOI: 10.3390/nu5103854] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 09/10/2013] [Accepted: 09/11/2013] [Indexed: 11/16/2022] Open
Abstract
The medicinal use of cocoa has a long history dating back almost five hundred years when Hernán Cortés’s first experienced the drink in Mesoamerica. Doctors in Europe recommended the beverage to patients in the 1700s, and later American physicians followed suit and prescribed the drink in early America―ca. 1800s. This article delineates the historic trajectory of cocoa consumption, the linkage between cocoa’s bioactive-mechanistic properties, paying special attention to nitric oxides role in vasodilation of the arteries, to the current indicators purporting the benefits of cocoa and cardiovascular health.
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Affiliation(s)
- Deanna L Pucciarelli
- Department of Family and Consumer Sciences, Ball State University, Muncie, IN 47304, USA.
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Abstract
Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.
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Magi E, Bono L, Di Carro M. Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. JOURNAL OF MASS SPECTROMETRY : JMS 2012; 47:1191-1197. [PMID: 22972787 DOI: 10.1002/jms.3034] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Flavor is one of the most important characteristics of chocolate products and is due to a complex volatile fraction, depending both on the cocoa bean genotype and the several processes occurring during chocolate production (fermentation, drying, roasting and conching). Alkylpyrazines are among the most studied volatiles, being one of the main classes of odorant compounds in cocoa products. In this work, a mass spectrometric approach was used for the comparison of cocoa liquors from different countries. A headspace solid-phase microextraction gas chromatography-mass spectrometry method was developed for the qualitative study of the volatile fraction; the standard addition method was then used for the quantitative determination of five pyrazines (2-methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine and tetramethylpyrazine). Satisfactory figures of merit were obtained: Limits of quantitation were in the range 0.1-2.7 ng/g; repeatability and reproducibility varied between 3% and 7% and between 8% and 14%, respectively. The total content of the pyrazines was remarkably different in the considered samples, ranging from 99 to 708 ng/g. Tetramethylpyrazine showed the highest concentration in all samples, with a maximum value of 585 ng/g. A preliminary study was also performed on the nonvolatile fraction using LC-MS/MS, identifying some flavanols such as catechin, epicatechin and procyanidins.
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Affiliation(s)
- Emanuele Magi
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, 16146, Genoa, Italy.
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OWUSU MARGARET, PETERSEN MIKAELAGERLIN, HEIMDAL HANNE. EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00602.x] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Owusu M, Petersen MA, Heimdal H. Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. Journal of Food Science and Technology 2011; 50:909-17. [PMID: 24425997 DOI: 10.1007/s13197-011-0420-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2011] [Accepted: 05/25/2011] [Indexed: 10/18/2022]
Abstract
The investigation was undertaken to establish a relationship between key odorants and perceived flavor attributes of dark chocolate as influenced by cocoa fermentation method, roasting and conching conditions, using multivariate data analysis in an attempt to use one variable to predict the other. Eight of the sixteen flavor attributes used by a trained sensory panel to describe and quantify the intensity of attributes in the samples were significantly different (p < 0.05). Roasting significantly reduced astringency in heap-fermented samples but the reduction in tray-fermented samples was not significant. Unconched samples were rated higher in banana attribute than conched samples. Multivariate data analytical tools, Principal Component Analysis (PCA) and Partial Least Squares (PLS) were used to investigate quantitative descriptive analysis and GC-O data and also to relate the two sets of data. PLS 1 models based on single sensory attributes gave better models than PLS2 models based on all sixteen sensory attributes. Ethyl-3-methylbutanoate (fruity, flowery); 2,5-dimethylpyrazine (popcorn); dihydro-2(3H)-furanone, (sweet); linalool oxide (sweet, flowery); benzaldehyde (earthy, nutty) and 2/3-methylbutanal (cocoa, roasted) modeled fruit attribute. It was also possible to model the attribute astringent from the aroma compounds 5-methyl-2-phenyl-2-hexenal (sweet, roasted cocoa), ethyl-3-methylbutanoate and pentyl acetate (green, cucumber). Since fruit attribute was higher in unconched samples and astringent higher in unroasted samples, it may be possible to use the levels of these important aroma compounds as indicators of the sensory attributes fruit and astringent.
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Affiliation(s)
- Margaret Owusu
- Department of Food Science/Quality and Technology, Faculty of Life sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science/Quality and Technology, Faculty of Life sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Hanne Heimdal
- Toms Confectionery Group, Toms Allé 1, DK-2750 Ballerup, Denmark
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Kaushik R, Narayanan P, Vasudevan V, Muthukumaran G, Usha A. Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010; 47:27-33. [PMID: 23572597 PMCID: PMC3550978 DOI: 10.1007/s13197-010-0011-7] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2008] [Accepted: 03/24/2009] [Indexed: 11/24/2022]
Abstract
Stevia rebaudiana is an introduced crop in India. The leaf and its extract although sweet have a bitter after taste that precludes commercial acceptability. The composition of the leaf reflected a high nutritive value and polyphenol concentration averaging 4.15% by weight of dried leaf. Variably processed extracts enriched with polyphenols, pigments and a mixture of both were evaluated for sensory attributes by a semi trained panel when added to cofee and lime juice. Presence of polyphenols influenced the acceptability of the sweeteners marginally, while chlorophyll was found unacceptable in any of the extracts. The antioxidant activity of the extracts was synergistic when it was mixed with coffee and lime juice. Complete purification of stevia leaf extracts to obtain pure glycosides is not necessary for it to become a commercially acceptable sweetener.
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Affiliation(s)
- Ramakrishnan Kaushik
- Centre for Biotechnology, Guindy Campus, Anna University, Chennai, 600 025 India
| | - Pradeep Narayanan
- Centre for Biotechnology, Guindy Campus, Anna University, Chennai, 600 025 India
| | - Vamshi Vasudevan
- Centre for Biotechnology, Guindy Campus, Anna University, Chennai, 600 025 India
| | - Geetha Muthukumaran
- Centre for Biotechnology, Guindy Campus, Anna University, Chennai, 600 025 India
| | - Antony Usha
- Centre for Biotechnology, Guindy Campus, Anna University, Chennai, 600 025 India
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Bordin Schumacher A, Brandelli A, Schumacher EW, Carrion Macedo F, Pieta L, Venzke Klug T, Vogt de Jong E. Development and evaluation of a laboratory scale conch for chocolate production. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01877.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Noor-Soffalina SS, Jinap S, Nazamid S, Nazimah SAH. Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01711.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin. Chirality 2007; 19:329-34. [PMID: 17357118 DOI: 10.1002/chir.20380] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Fermented cocoa beans (Theobroma cacao L., Sterculiaceae) from different countries of origin (Ecuador, Ghana, Trinidad) and cocoa beans roasted under defined conditions (industrial roasting; 150-220 degrees C for 20 min, dry roasting in conventional oven) were analyzed for their contents of certain chiral hydroxy acids, catechins, and amino acids. Cocoa beans are fermented, dried, and industrially transformed by roasting for the production of chocolate, cocoa powders, and other cocoa-related products. Fermentation and roasting conditions influence the contents of chiral compounds such as hydroxy acids, amino acids, and polyphenols, depending on technological procedures as well as some technical parameters. The aim of this work was to check if the content and nature of the named chiral compounds present both in fermented and roasted cocoa beans could be related to the traditional parameters used to classify the variety of seeds and the degree of fermentation. The extent of racemization of amino acids in fermented cocoa beans was low while it slowly increased during roasting, depending on the temperature applied. L-lactic acid was always higher than the D-form while citric acid was generally the most abundant hydroxy acid detected in beans. A correlation was found between polyphenol content and degree of fermentation, while epimerization of (-)-epicatechin to (+)-catechin was observed during roasting. On the whole, results showed that several chiral compounds could be considered as good quality markers for cocoa seeds and cocoa-related products of different quality and geographic origin.
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Affiliation(s)
- Augusta Caligiani
- Dipartimento di Chimica Organica e Industriale, Università di Parma, Parma, Italy.
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John Wiley & Sons, Ltd.. Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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