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Bastos VS, Uekane TM, Bello NA, de Rezende CM, Flosi Paschoalin VM, Del Aguila EM. Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2874-2887. [PMID: 31205343 PMCID: PMC6542924 DOI: 10.1007/s13197-019-03736-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2019] [Accepted: 03/19/2019] [Indexed: 10/26/2022]
Abstract
The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC-MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. β-myrcene and β-cis-ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.
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Affiliation(s)
- Valdeci S. Bastos
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
- Instituto Federal de Educação, Ciência e Tecnologia (IFS), Parque de Exposições João de Oliveira Dantas - Rodovia Juscelino Kubitschek, s/n - Nova Esperança, Nossa Senhora da Glória, SE 49680-000 Brazil
| | - Thais M. Uekane
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
| | - Neyde A. Bello
- CEPLAC - Comissão Executiva do Plano da Lavoura Cacaueira, km 22, Rodovia Ilhéus-Itabuna, S/N, Ilhéus, BA 45660-000 Brazil
| | - Claudia M. de Rezende
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
| | - Vânia M. Flosi Paschoalin
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
| | - Eduardo M. Del Aguila
- Instituto de Química, Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Rio de Janeiro, RJ 21.941-909 Brazil
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Morales-Soriano E, Kebede B, Ugás R, Grauwet T, Van Loey A, Hendrickx M. Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling. Food Res Int 2018; 109:250-259. [PMID: 29803448 DOI: 10.1016/j.foodres.2018.04.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/30/2018] [Accepted: 04/14/2018] [Indexed: 10/17/2022]
Abstract
A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC-MS fingerprinting (volatiles) and an HPLC-based profiling approach (pungency) was implemented to characterize twenty landraces (Capsicum annuum, C. baccatum and C. chinense). The data obtained was analyzed with powerful chemometric approaches to identify unique flavor compounds for each of the species and for each of the landraces within a specific species. The pungency profile and volatiles such as esters, terpenes and norcarotenoids distinguish Cerezo triangular (4) (C. annuum). Mainly esters provoked the separation between Chico (42), Cacho de cabra rojo (323), Amarillo de Chachapoyas (318) (C. baccatum), Arnaucho (60) and Miscucho amarillo (69) (C. chinense). This study demonstrates the potential of the integrated fingerprinting, profiling and a chemometric approach to extensively understand the unique flavor compounds in Peruvian chili peppers.
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Affiliation(s)
- Eduardo Morales-Soriano
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Faculty of Food Industries, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru.
| | - Biniam Kebede
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Department of Food Science, PO Box 56, Dunedin 9054, University of Otago, New Zealand
| | - Roberto Ugás
- Vegetable Crops Research Program, Faculty of Agronomy, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Ann Van Loey
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
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Chemical composition, total phenolic and flavonoid contents, and in vitro antimicrobial and antioxidant activities of crude extracts from red chilli seeds (Capsicum frutescens L.). JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2018. [DOI: 10.1016/j.jtusci.2015.06.011] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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