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Marie L, Breitler JC, Bamogo PKA, Bordeaux M, Lacombe S, Rios M, Lebrun M, Boulanger R, Lefort E, Nakamura S, Motoyoshi Y, Mieulet D, Campa C, Legendre L, Bertrand B. Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee. BMC Plant Biol 2024; 24:238. [PMID: 38566027 PMCID: PMC10988958 DOI: 10.1186/s12870-024-04890-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 03/07/2024] [Indexed: 04/04/2024]
Abstract
BACKGROUND The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee beans have been extensively described, no study has yet linked varietal molecular differences to the greater abundance of specific substances and support the aroma specificity of specialty coffees. RESULTS This study compared four Arabica genotypes including one, Geisha Especial, suggested to generate specialty coffee. Formal sensory evaluations of coffee beverages stressed the importance of coffee genotype in aroma perception and that Geisha Especial-made coffee stood out by having fine fruity, and floral, aromas and a more balanced acidity. Comparative SPME-GC-MS analyses of green and roasted bean volatile compounds indicated that those of Geisha Especial differed by having greater amounts of limonene and 3-methylbutanoic acid in agreement with the coffee cup aroma perception. A search for gene ontology differences of ripening beans transcriptomes of the four varieties revealed that they differed by metabolic processes linked to terpene biosynthesis due to the greater gene expression of prenyl-pyrophosphate biosynthetic genes and terpene synthases. Only one terpene synthase (CaTPS10-like) had an expression pattern that paralleled limonene loss during the final stage of berry ripening and limonene content in the studied four varieties beans. Its functional expression in tobacco leaves confirmed its functioning as a limonene synthase. CONCLUSIONS Taken together, these data indicate that coffee variety genotypic specificities may influence ripe berry chemotype and final coffee aroma unicity. For the specialty coffee variety Geisha Especial, greater expression of terpene biosynthetic genes including CaTPS10-like, a limonene synthase, resulted in the greater abundance of limonene in green beans, roasted beans and a unique citrus note of the coffee drink.
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Affiliation(s)
- Lison Marie
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France.
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France.
| | - Jean-Christophe Breitler
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Pingdwende Kader Aziz Bamogo
- PHIM (Plant Health Institute of Montpellier), University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, Montpellier, F-34398, France
| | | | - Séverine Lacombe
- PHIM (Plant Health Institute of Montpellier), University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, Montpellier, F-34398, France
| | - Maëlle Rios
- PHIM (Plant Health Institute of Montpellier), University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, Montpellier, F-34398, France
| | - Marc Lebrun
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- QualiSud, University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, University of La Réunion, University of Avignon, Montpellier, F-34398, France
| | - Renaud Boulanger
- CIRAD, UMR QualiSud, Montpellier, F-34398, France
- QualiSud, University of Montpellier, CIRAD, IRD, INRAE, Institut Agro, University of La Réunion, University of Avignon, Montpellier, F-34398, France
| | - Eveline Lefort
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Sunao Nakamura
- Research Institute, Suntory Global Innovation Center Limited, 8-1-1, Seika-dai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Yudai Motoyoshi
- Research Institute, Suntory Global Innovation Center Limited, 8-1-1, Seika-dai, Seika-cho, Soraku-gun, Kyoto, 619-0284, Japan
| | - Delphine Mieulet
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Claudine Campa
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
| | - Laurent Legendre
- INRAE, UR 1115 Plantes et Systèmes de Culture Horticoles, Site Agroparc, Avignon, 84914, France
| | - Benoît Bertrand
- CIRAD (Centre de coopération internationale en recherche agronomique pour le développement), UMR DIADE, Montpellier, F-34398, France
- DIADE (Diversity, Adaptation, Development of Plants), University of Montpellier, CIRAD, IRD, Montpellier, F-34398, France
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Guzmán Penella S, Boulanger R, Maraval I, Kopp G, Corno M, Fontez B, Fontana A. Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. Molecules 2023; 28:molecules28093805. [PMID: 37175215 PMCID: PMC10180179 DOI: 10.3390/molecules28093805] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the volatile chemical composition and perceived flavor of 54 dark chocolate samples made from Trinitario cocoa beans from the Dominican Republic. The samples were evaluated by a trained panel and analyzed using gas chromatography-mass spectrometry (GC-MS) to identify and quantify the volatile compounds. Predictive models based on a partial least squares regression (PLS) allowed the identification of key compounds for predicting individual sensory attributes. The models were most successful in classifying samples based on the intensity of bitterness and astringency, even though these attributes are mostly linked to non-volatile compounds. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were found to be key predictors for various sensory attributes, while propylene glycol diacetate was identified as a possible marker for red fruit aroma. The study highlights the potential of using volatile compounds to accurately predict chocolate flavor potential.
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Affiliation(s)
- Santiago Guzmán Penella
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
- Barry Callebaut AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
| | - Isabelle Maraval
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
| | - Gabi Kopp
- Barry Callebaut AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
| | - Marcello Corno
- Barry Callebaut AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
| | - Bénédicte Fontez
- MISTEA, Université Montpellier, INRAE, Institut Agro, 34060 Montpellier, France
| | - Angélique Fontana
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France
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Akoa SP, Boulanger R, Effa Onomo P, Lebrun M, Ondobo ML, Lahon MC, Ntyam Mendo SA, Niemenak N, Djocgoue P. Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Colonges K, Seguine E, Saltos A, Davrieux F, Minier J, Jimenez JC, Lahon MC, Calderon D, Subia C, Sotomayor I, Fernández F, Fouet O, Rhoné B, Argout X, Lebrun M, Costet P, Lanaud C, Boulanger R, Loor Solorzano RG. Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador. Plant Genome 2022; 15:e20218. [PMID: 36065790 DOI: 10.1002/tpg2.20218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 03/28/2022] [Indexed: 06/15/2023]
Abstract
Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitterness. In this study, the genetic and biochemical determinants of sensorial notes and nonvolatile compounds related to bitterness, astringency, fat content, and protein content will be investigated in two populations: a cultivated modern Nacional population and a population of cocoa accessions collected recently in the Ecuadorian South Amazonia area of origin of the Nacional ancestral variety. For this purpose, a genome-wide association study (GWAS) was carried out on both populations, with results of biochemical compounds evaluated by near-infrared spectroscopy (NIRS) assays and with sensory evaluations. Twenty areas of associations were detected for sensorial data especially bitterness and astringency. Fifty-three areas of associations were detected linked to nonvolatile compounds. A total of 81 candidate genes could be identified in the areas of the association.
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Affiliation(s)
- Kelly Colonges
- CIRAD, UMR AGAP Institut, Montpellier, F-34398, France
- AGAP Institut, Univ. Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
- CIRAD, UMR Qualisud, Montpellier, F-34398, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Edward Seguine
- Seguine Cacao/Guittard Chocolate Co, Arroyo Grande, CA, USA
| | - Alejandra Saltos
- Instituto Nacional de Investigacion Agropecurias, INIAP, Quito, Ecuador
| | - Fabrice Davrieux
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- Cirad, UMR Qualisud, Réunion, F-97400, France
| | - Jérôme Minier
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- Cirad, UMR Qualisud, Réunion, F-97400, France
| | | | - Marie-Christine Lahon
- CIRAD, UMR Qualisud, Montpellier, F-34398, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Darío Calderon
- Instituto Nacional de Investigacion Agropecurias, INIAP, Quito, Ecuador
| | - Cristian Subia
- Instituto Nacional de Investigacion Agropecurias, INIAP, Quito, Ecuador
| | - Ignacio Sotomayor
- Instituto Nacional de Investigacion Agropecurias, INIAP, Quito, Ecuador
| | - Fabián Fernández
- Instituto Nacional de Investigacion Agropecurias, INIAP, Quito, Ecuador
| | - Olivier Fouet
- CIRAD, UMR AGAP Institut, Montpellier, F-34398, France
- AGAP Institut, Univ. Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Bénédicte Rhoné
- CIRAD, UMR AGAP Institut, Montpellier, F-34398, France
- AGAP Institut, Univ. Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Xavier Argout
- CIRAD, UMR AGAP Institut, Montpellier, F-34398, France
- AGAP Institut, Univ. Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Marc Lebrun
- CIRAD, UMR Qualisud, Montpellier, F-34398, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Claire Lanaud
- CIRAD, UMR AGAP Institut, Montpellier, F-34398, France
- AGAP Institut, Univ. Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, Montpellier, F-34398, France
- Qualisud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Kouassi ADD, Koné KM, Assi-Clair BJ, Lebrun M, Maraval I, Boulanger R, Fontana A, Guehi TS. Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. J Food Sci Technol 2022; 59:4466-4478. [PMID: 36193455 PMCID: PMC9525491 DOI: 10.1007/s13197-022-05526-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2021] [Accepted: 01/10/2022] [Indexed: 05/27/2023]
Abstract
Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7-8% moisture content at five different locations: Akoupé, San Pedro, Soubré, Djekanou and Daloa. The aromatic analysis were done on cocoa using the HS-SPME-GC/MS technique. Professional panelists evaluated the sensory perceptions of the chocolate. The results shows that cocoa fermented in both Daloa and Soubré regions were differentiated by 2,3-butanediol while those processed in other regions presented highest acetoin content. However, fermented cocoa from Soubré region exhibited most amount of 2,3-butanediol, diacetate A whereas 2,3,5,6-tetramethylpyrazine differentiated those from Daloa region. Sensory properties of chocolate were not linked to the aromatic compound precursors profile of beans. The fermentation performed in San Pédro region promote both the generation of more desirable aromatic compounds of cocoa and sensory attributes of the finished chocolate. The fermentation location generates a greater differentiation of the volatile fingerprint of cocoa and the sensory perceptions of the finished chocolate.
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Affiliation(s)
- Ange Didier D. Kouassi
- Food Sciences and Technology Department, UFR-STA, Université Nangui Abrogoua, 02 Bp 801 Abidjan 02, Côte d’Ivoire
| | - Koumba M. Koné
- Food Sciences and Technology Department, UFR-STA, Université Nangui Abrogoua, 02 Bp 801 Abidjan 02, Côte d’Ivoire
| | - Brice J. Assi-Clair
- Food Sciences and Technology Department, UFR-STA, Université Nangui Abrogoua, 02 Bp 801 Abidjan 02, Côte d’Ivoire
| | - Marc Lebrun
- CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier cedex 5, France
- Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France
| | - Isabelle Maraval
- CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier cedex 5, France
- Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier cedex 5, France
- Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France
| | - Angélique Fontana
- CIRAD, UMR Qualisud, TA B 96/16, 75 Av JF Breton, 34398 Montpellier cedex 5, France
- Qualisud, Univ Montpellier, CIRAD, Université d’Avignon, Université de la Réunion, Montpellier SupAgro, Montpellier, France
| | - Tagro S. Guehi
- Food Sciences and Technology Department, UFR-STA, Université Nangui Abrogoua, 02 Bp 801 Abidjan 02, Côte d’Ivoire
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Colonges K, Jimenez JC, Saltos A, Seguine E, Loor Solorzano RG, Fouet O, Argout X, Assemat S, Davrieux F, Cros E, Lanaud C, Boulanger R. Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao. Plant Physiol Biochem 2022; 171:213-225. [PMID: 34863583 DOI: 10.1016/j.plaphy.2021.11.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 06/13/2023]
Abstract
Nacional is a variety of cocoa tree known for its "Arriba" aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic basis of the fruity aroma of modern Nacional cocoa was investigated. GWAS studies have been conducted on biochemical and sensorial fruity traits and allowed to identify a large number of association zones. These areas are linked to both the volatile compounds known to provide fruity flavours and present in the beans before and after roasting, and to the fruity notes detected by sensorial analysis. Five main metabolic pathways were identified as involved in the fruity traits of the Nacional population: the protein degradation pathway, the sugar degradation pathway, the fatty acid degradation pathway, the monoterpene pathway, and the L-phenylalanine pathway. Candidate genes involved in the biosynthetic pathways of volatile compounds identified in association areas were detected for a large number of associations.
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Affiliation(s)
- Kelly Colonges
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France; Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
| | | | - Alejandra Saltos
- Instituto Nacional de Investigacion Agropecurias, INIAP, Ecuador
| | | | | | - Olivier Fouet
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Xavier Argout
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Sophie Assemat
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Fabrice Davrieux
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emile Cros
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Lanaud
- Cirad, UMR AGAP, F-34398, Montpellier, France; AGAP Institut, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Renaud Boulanger
- Cirad, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
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Colonges K, Jimenez JC, Saltos A, Seguine E, Loor Solorzano RG, Fouet O, Argout X, Assemat S, Davrieux F, Cros E, Boulanger R, Lanaud C. Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety. Front Plant Sci 2021; 12:681979. [PMID: 34630447 PMCID: PMC8498224 DOI: 10.3389/fpls.2021.681979] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterised by fruity and floral notes. One of the characteristics of Nacional cocoa, the emblematic cocoa of Ecuador, is its aromatic ARRIBA flavour. This aroma is mainly composed of floral notes whose genetic and biochemical origin is not well-known. This research objective is to study the genetic and biochemical determinism of the floral aroma of modern Nacional cocoa variety from Ecuador. Genome-Wide Association Study (GWAS) was conducted on a population of 152 genotypes of cocoa trees belonging to the population variety of modern Nacional. Genome-Wide Association Study was conducted by combining SSR and SNP genotyping, assaying biochemical compounds (in roasted and unroasted beans), and sensory evaluations from various tastings. This analysis highlighted different areas of association for all types of traits. In a second step, a search for candidate genes in these association zones was undertaken, which made it possible to find genes potentially involved in the biosynthesis pathway of the biochemical compound identified in associations. Our results show that two biosynthesis pathways seem to be mainly related to the floral note of Nacional cocoa: the monoterpene biosynthesis pathway and the L-phenylalanine degradation pathway. As already suggested, the genetic background would therefore appear as largely explaining the floral note of cocoa.
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Affiliation(s)
- Kelly Colonges
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Juan-Carlos Jimenez
- Cocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, Ecuador
| | - Alejandra Saltos
- Cocoa and Coffee Research Program, Instituto Nacional de Investigacion Agropecurias, Quito, Ecuador
| | | | | | - Olivier Fouet
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Xavier Argout
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
| | - Sophie Assemat
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Fabrice Davrieux
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emile Cros
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Renaud Boulanger
- Cirad, UMR Qualisud, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, Cirad, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Lanaud
- Cirad, UMR Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Montpellier, France
- Amélioration Génétique et Adaptation des Plantes Méditerranéennes et Tropicales, Univ Montpellier, Cirad, INRAE, Institut Agro, Montpellier, France
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Kouamé C, Loiseau G, Grabulos J, Boulanger R, Mestres C. Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain. Int J Food Microbiol 2020; 337:108917. [PMID: 33126076 DOI: 10.1016/j.ijfoodmicro.2020.108917] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 08/30/2020] [Accepted: 10/04/2020] [Indexed: 11/25/2022]
Abstract
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being acquired during the fermentation of cocoa beans. Traditional fermentation is still often carried out on a small scale with wild strains of yeasts and acetic bacteria and under poorly controlled conditions leading to cocoa quality ranging from best to worst. This study is the first part of a project aiming to control quality of cocoa to produce high aromatic quality chocolate by using a mixed starter of selected strains of yeast and acetic bacteria and by controlling the conditions of fermentation. To achieve this objective, a mathematical model of the alcoholic fermentation of cocoa beans has been developed. The growth, glucose consumption and ethanol production of Saccharomyces cerevisiae LM strain in synthetic broth were modeled for the most important intrinsic (pH, glucose, ethanol, free nitrogen and oxygen levels) and extrinsic (temperature, oxygen level) fermentation parameters. The model was developed by combining the effects of individual conditions in a multiplicative way using the gamma concept. The model was validated in liquid synthetic medium at two different inoculation levels 104 and 106 CFU/mL with an increase in temperature that recorded during spontaneous fermentations. The model clearly shows that the level of inoculation and the speed of the increase in temperature clearly drive yeast growth, while other factors including pH and ethanol, free nitrogen and oxygen levels have no significant impact on yeast growth.
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Affiliation(s)
- Christelle Kouamé
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ Réunion, Montpellier, France
| | - Gérard Loiseau
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ Réunion, Montpellier, France.
| | - Joël Grabulos
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ Réunion, Montpellier, France
| | - Renaud Boulanger
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ Réunion, Montpellier, France
| | - Christian Mestres
- CIRAD, UMR QualiSud, F-34398 Montpellier, France; QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avignon, Univ Réunion, Montpellier, France
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9
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Hadj Salem F, Lebrun M, Mestres C, Sieczkowski N, Boulanger R, Collignan A. Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Food Chem 2020; 322:126779. [PMID: 32305877 DOI: 10.1016/j.foodchem.2020.126779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 02/07/2020] [Accepted: 04/07/2020] [Indexed: 11/17/2022]
Abstract
The transfer kinetics of three labelled compounds (butanal, 2-phenyethanol, isoamyl acetate) was studied from a liquid medium into the coffee beans during simulated wet processing using four media (M) (M1: contained dehulled beans, M2: contained demucilaginated beans, M3: contained depulped beans, M4: contained depulped beans with yeast). Trials were carried out at 25 °C, under agitation and for five time periods (0, 6, 12, 24 and 48 h), and then the labelled volatiles were analyzed by SPME-GC-MS. The three labelled molecules were transferred into the coffee beans with different mass transfer rates; reaching at 12hrs in the M4, 0.2 ± 0.03, 11.2 ± 0.66 and 1.3 ± 0.04 µg/g of coffee respectively for butanal, 2-phenyethanol and isoamyl acetate. The parchment resistance significantly affected the mass transfer of the 2-phenylethanol. Butanal and isoamyl acetate underwent metabolic reactions, which decreased their amount in the coffee beans. Furthermore, an interaction between molecules and the yeast was observed and decreased significantly the butanal's transfer.
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Affiliation(s)
- F Hadj Salem
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France; Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France.
| | - M Lebrun
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - C Mestres
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - N Sieczkowski
- Lallemand, SAS, 19 rue des Briquetiers, 31700 Blagnac, France
| | - R Boulanger
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - A Collignan
- CIRAD, UMR Qualisud, F 34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
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10
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Biancolillo A, Preys S, Gaci B, Le-Quere JL, Laboure H, Deuscher Z, Cheynier V, Sommerer N, Fayeulle N, Costet P, Hue C, Boulanger R, Alary K, Lebrun M, Christine Lahon M, Morel G, Maraval I, Davrieux F, Roger JM. Multi-block classification of chocolate and cocoa samples into sensory poles. Food Chem 2020; 340:127904. [PMID: 32890856 DOI: 10.1016/j.foodchem.2020.127904] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/20/2020] [Accepted: 08/19/2020] [Indexed: 02/03/2023]
Abstract
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Trained panelists investigated several samples of chocolate, and they divided them into four sensorial poles (characterized by 36 different descriptors) attributable to chocolate flavor. The same samples were analyzed by six different techniques: Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS), High-Performance Liquid Chromatography (HPLC) (for the quantification of eight organic acids), Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) for polyphenol quantification, 3D front face fluorescence Spectroscopy and Near Infrared Spectroscopy (NIRS). A multi-block classification approach (Sequential and Orthogonalized-Partial Least Squares - SO-PLS) has been used, in order to exploit the chemical information to predict the sensorial poles of samples. Among thirty-one test samples, only two were misclassified.
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Affiliation(s)
- Alessandra Biancolillo
- University of L'Aquila, Department of Physical and Chemical Sciences, Via Vetoio 67100, Coppito, L'Aquila, Italy.
| | | | - Belal Gaci
- ITAP, Inrae, Montpellier SupAgro, University of Montpellier, Montpellier, France; ChemHouse Research Group, Montpellier, France
| | - Jean-Luc Le-Quere
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Helene Laboure
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Zoe Deuscher
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France; CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Veronique Cheynier
- SPO, INRAE, Univ Montpellier, Montpellier Supagro, 34060 Montpellier, France
| | - Nicolas Sommerer
- SPO, INRAE, Univ Montpellier, Montpellier Supagro, 34060 Montpellier, France
| | - Noemie Fayeulle
- SPO, INRAE, Univ Montpellier, Montpellier Supagro, 34060 Montpellier, France
| | - Pierre Costet
- Chocolaterie Valrhona, 14 avenue du Président Roosevelt, 26600 Tain L'Hermitage, France
| | - Clotilde Hue
- Chocolaterie Valrhona, 14 avenue du Président Roosevelt, 26600 Tain L'Hermitage, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Karine Alary
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Marc Lebrun
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Marie Christine Lahon
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Gilles Morel
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Isabelle Maraval
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Fabrice Davrieux
- CIRAD, UMR Qualisud, F-34398 Montpellier, France; CIRAD, UMR Qualisud, F-97490 Sainte-Clotilde, Réunion, France
| | - Jean-Michel Roger
- ITAP, Inrae, Montpellier SupAgro, University of Montpellier, Montpellier, France; ChemHouse Research Group, Montpellier, France
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11
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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: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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12
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Eyenga E, Tang EN, Achu MBL, Boulanger R, Mbacham WF, Ndindeng SA. Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou ( Dacryodes edulis) fruit powder. Food Sci Nutr 2020; 8:3413-3424. [PMID: 32724605 PMCID: PMC7382197 DOI: 10.1002/fsn3.1622] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/09/2020] [Accepted: 04/10/2020] [Indexed: 11/11/2022] Open
Abstract
The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were used to produce rice flour and subsequently rice-based biscuits. The biscuits were further fortified with safou powder, and the physical, nutritional, and sensory quality and stability during storage of the different types of biscuits were analyzed using standard methods. Fine or nonsandy biscuits had peak particle size of 500 µm, while medium (slightly sandy) and large (sandy) biscuits had peak particle sizes of 1,000 µm and 1,400 µm, respectively. The hardness varied from 5.7 ± 2.3 N for biscuits with large particles to 16.1 ± 4.4 N for biscuits with fine particles. Fortification of biscuits with sour safou increased the protein and amino acid content of the biscuits. Tryptophan was absent in both safou and the biscuits produced. There was an increase in phosphorus, potassium, calcium, magnesium, copper, iron, manganese, and aluminum following fortification with safou. Nonsandy biscuits dissolved faster in the mouth (melt) during consumption than the other biscuits although most of the biscuits were perceived to be low in melting and buttery. Nonsandy biscuits were rated as "very good," while slightly sandy and sandy were rated as "good." Safou rice-based biscuits were perceived as "very good," while simple rice biscuits were perceived as "good." Fortification of rice biscuits with safou increased the protein, essential amino acid, and mineral contents of the biscuits with very appreciable taste. These biscuits can be used to help fight protein, iron, and zinc malnutrition and in mitigating postharvest losses of underutilized broken rice and safou especially sour safou.
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Affiliation(s)
- Eliane‐Flore Eyenga
- Laboratory of Food Science and TechnologyInstitute of Agricultural Research for Development (IRAD)YaoundéCameroon
| | - Erasmus Nchuaji Tang
- Laboratory of Food Science and TechnologyInstitute of Agricultural Research for Development (IRAD)YaoundéCameroon
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Deuscher Z, Gourrat K, Repoux M, Boulanger R, Labouré H, Le Quéré JL. Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules 2020; 25:E1809. [PMID: 32326405 PMCID: PMC7221797 DOI: 10.3390/molecules25081809] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/10/2020] [Accepted: 04/12/2020] [Indexed: 02/04/2023] Open
Abstract
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi² test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.
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Affiliation(s)
- Zoé Deuscher
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Karine Gourrat
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- ChemoSens Platform, CSGA, F-21000 Dijon, France
| | - Marie Repoux
- Valrhona, 14 av. du Président Roosevelet, F-26602 Tain l’Hermitage, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Hélène Labouré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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14
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Williams-Jones B, Dupras C, Couture V, Boulanger R. Launch of the Canadian Journal of Bioethics. Canadian Journal of Bioethics 2019. [DOI: 10.7202/1058305ar] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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15
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Assi-Clair BJ, Koné MK, Kouamé K, Lahon MC, Berthiot L, Durand N, Lebrun M, Julien-Ortiz A, Maraval I, Boulanger R, Guéhi TS. Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-3181-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols. J Agric Food Chem 2019; 67:2723-2731. [PMID: 30761902 DOI: 10.1021/acs.jafc.8b06456] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This work aims to sort cocoa beans according to chocolate sensory quality and phenolic composition. Prior to the study, cocoa samples were processed into chocolate in a standard manner, and then the chocolate was characterized by sensory analysis, allowing sorting of the samples into four sensory groups. Two objectives were set: first to use average mass spectra as quick cocoa-polyphenol-extract fingerprints and second to use those fingerprints and chemometrics to select the molecules that discriminate chocolate sensory groups. Sixteen cocoa polyphenol extracts were analyzed by liquid chromatography-low-resolution mass spectrometry. Averaging each mass spectrum provided polyphenolic fingerprints, which were combined into a matrix and processed with chemometrics to select the most meaningful molecules for discrimination of the chocolate sensory groups. Forty-four additional cocoa samples were used to validate the previous results. The fingerprinting method proved to be quick and efficient, and the chemometrics highlighted 29 m/ z signals of known and unknown molecules, mainly flavan-3-ols, enabling sensory-group discrimination.
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Affiliation(s)
- Noémie Fayeulle
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Emmanuelle Meudec
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Jean Claude Boulet
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Anna Vallverdu-Queralt
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | | | - Renaud Boulanger
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion , 34060 Montpellier , France
| | - Véronique Cheynier
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
| | - Nicolas Sommerer
- SPO, Plateforme Polyphénols , Univ Montpellier, INRA, Montpellier SupAgro , 34060 Montpellier , France
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17
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Deuscher Z, Andriot I, Sémon E, Repoux M, Preys S, Roger JM, Boulanger R, Labouré H, Le Quéré JL. Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences. J Mass Spectrom 2019; 54:92-119. [PMID: 30478865 DOI: 10.1002/jms.4317] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/16/2018] [Accepted: 11/20/2018] [Indexed: 05/28/2023]
Abstract
Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e-noses) in classification tasks are briefly reviewed, with an emphasis on food-related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR-MS), and many results obtained using the powerful PTR-time of flight-MS (PTR-ToF-MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR-ToF-MS. A supervised multivariate data analysis based on partial least squares regression-discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR-MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.
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Affiliation(s)
- Zoé Deuscher
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- CIRAD, UMR 95 QUALISUD, F-34000, Montpellier, France
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | - Etienne Sémon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
- ChemoSens Platform, CSGA, F-21000, Dijon, France
| | | | | | - Jean-Michel Roger
- IRSTEA, Information, Technologies and Environmental Assessment for Agro-Processes, F-34000, Montpellier, France
| | | | - Hélène Labouré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000, Dijon, France
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Abstract
INTRODUCTION Health-related disaster research is a relatively small; but growing field of inquiry. A better understanding of the scope and scale of health-related disaster research that has occurred in low- and middle-income countries (LMICs) would be useful to funders, researchers, humanitarian aid organizations, and governments as they strive to identify gaps, disparities, trends, and needs of populations affected by disasters. METHODOLOGY We performed a scoping review using the process outlined by Arksey & O'Malley to assess the characteristics of peer-reviewed publications of empirical health-related disaster research conducted in LMICs and published in the years 2003-2012. RESULTS Five hundred and eighty-two relevant publications were identified. Earthquakes were by far the most commonly researched events (62% of articles) in the review's timeframe. More articles were published about disasters in China & South Asia/South East Asia than all other regions. Just over half of the articles (51%) were published by research teams in which all the authors' primary listed affiliations were with an institution located in the same country where the research was conducted. Most of the articles were classified as either mental health, neurology and stress physiology (35%) or as traumatology, wounds and surgery (19%). In just over half of the articles (54%), data collection was initiated within 3 months of the disaster, and in 13% research was initiated between 3 and 6 months following the disaster. The articles in our review were published in 282 different journals. DISCUSSION The high number of publications studying consequences of an earthquake may not be surprising, given that earthquakes are devastating sudden onset events in LMICs. Researchers study topics that require immediate attention following a disaster, such as trauma surgery, as well as health problems that manifest later, such as post-traumatic stress disorder. One neglected area of study during the review's timeframe was the impact of disasters on non-communicable and chronic diseases (excluding mental health), and the management of these conditions in the aftermath of disasters. Strengthening disaster research capacity is critical for fostering robust research in the aftermath of disasters, a particular need in LMICs.
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Affiliation(s)
- Catherine M Tansey
- Humanitarian Health Ethics Research Group, McGill University, Montréal, Québec, Canada and McMaster University, Montréal, Québec, Canada
| | - John Pringle
- Assistant Professor at the Ingram School of Nursing, McGill University, Montréal, Québec, Canada; Humanitarian Health Ethics Research Group, McGill University, Montréal, Québec, Canada and McMaster University, Hamilton, Canada
| | | | | | - Matthew Hunt
- Centre for Interdisciplinary Research in Rehabilitation, School of Physical and Occupational Therapy, McGill University, Montréal, Québec, Canada
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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: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [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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Descalzo AM, Rizzo SA, Servent A, Rossetti L, Lebrun M, Pérez CD, Boulanger R, Mestres C, Pallet D, Dhuique-Mayer C. Oxidative status of a yogurt-like fermented maize product containing phytosterols. J Food Sci Technol 2018; 55:1859-1869. [PMID: 29666539 DOI: 10.1007/s13197-018-3102-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2018] [Accepted: 03/02/2018] [Indexed: 11/29/2022]
Abstract
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout processing and storage. The natural bioactive compounds: lutein, zeaxanthin, β-cryptoxanthin, β-carotene and γ-tocopherol were detected in the yogurt, and remained stable during 12 days of refrigeration. Higher content of C18:1 n-9 and C18:3 n-3 (six and ninefold, respectively) were obtained in samples with phytosterols. This was desirable from a nutritional point of view, but at the same time it induced lipid oxidation that was 1.4-fold higher in the product with phytosterols than in the controls. The use of a multivariate approach served to find descriptors which were related to treatments, and to explain their behavior over time.
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Affiliation(s)
- Adriana María Descalzo
- Instituto Nacional de Tecnología Agropecuaria INTA-LABINTEX, UMR Qualisud, 34398 Montpellier, France.,5Universidad de Morón, Cabildo 134, (B1708JPD), Morón, Buenos Aires, Argentina
| | - Sergio Aníbal Rizzo
- 4Centro de Investigación de Agroindustria, InstitutoTecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria (INTA), CC77 (B1708WAB), Morón, Buenos Aires, Argentina.,5Universidad de Morón, Cabildo 134, (B1708JPD), Morón, Buenos Aires, Argentina
| | - Adrien Servent
- CIRAD, UMR Qualisud, 34398 Montpellier, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Luciana Rossetti
- 4Centro de Investigación de Agroindustria, InstitutoTecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria (INTA), CC77 (B1708WAB), Morón, Buenos Aires, Argentina
| | - Marc Lebrun
- CIRAD, UMR Qualisud, 34398 Montpellier, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Carolina Daiana Pérez
- 4Centro de Investigación de Agroindustria, InstitutoTecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria (INTA), CC77 (B1708WAB), Morón, Buenos Aires, Argentina.,6Consejo Nacional de Investigaciones Científicas y Técnicas-CONICET, G. Cruz 2290-CABA, Buenos Aires, Argentina
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, 34398 Montpellier, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Christian Mestres
- CIRAD, UMR Qualisud, 34398 Montpellier, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Dominique Pallet
- CIRAD, UMR Qualisud, 34398 Montpellier, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
| | - Claudie Dhuique-Mayer
- CIRAD, UMR Qualisud, 34398 Montpellier, France.,Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion, Montpellier, France
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Williams-Jones B, Couture V, Boulanger R, Dupras C. Imagining Truly Open Access Bioethics: From Dreams to Reality. Am J Bioeth 2017; 17:19-20. [PMID: 29020547 DOI: 10.1080/15265161.2017.1365193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
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Bonneau A, Boulanger R, Lebrun M, Maraval I, Valette J, Guichard É, Gunata Z. Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem 2017; 239:806-815. [PMID: 28873638 DOI: 10.1016/j.foodchem.2017.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 06/12/2017] [Accepted: 07/04/2017] [Indexed: 10/19/2022]
Abstract
Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products.
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Affiliation(s)
- Adeline Bonneau
- UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France; UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Renaud Boulanger
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Marc Lebrun
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Isabelle Maraval
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Jérémy Valette
- UPR BioWooEB, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Élisabeth Guichard
- CSGA, CNRS, INRA, University of Bourgogne Franche-Comté, 17 Rue Sully, 21000 Dijon, France
| | - Ziya Gunata
- UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France.
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Koné MK, Guéhi ST, Durand N, Ban-Koffi L, Berthiot L, Tachon AF, Brou K, Boulanger R, Montet D. Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Weil M, Shum Cheong Sing A, Méot JM, Boulanger R, Bohuon P. Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. Food Chem 2016; 219:274-281. [PMID: 27765227 DOI: 10.1016/j.foodchem.2016.09.144] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 09/21/2016] [Accepted: 09/22/2016] [Indexed: 11/30/2022]
Abstract
Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly and considerably affected the color of the pepper. The "wet process", including blanching, sweating and drying, had the largest impact on the composition of aroma, increasing para-cymene content by 89% and reducing safrole content by 33% in dried pepper compared to fresh. Blanching increased the drying rate thus reducing drying time. Drying had a major impact on color, which changed from red to brown. The biggest differences observed led to reductions of 2.2, 7.9 and 8.4units in L∗, a∗ and b∗ values, when chromatic values measured in fresh pepper were compared to those of dried pepper.
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Affiliation(s)
- M Weil
- CIRAD - UMR Qualisud, Food Process Engineering Research Unit, 7 chemin de l'Irat, 97410 Saint Pierre - BP 180, Reunion.
| | - A Shum Cheong Sing
- Université de la Réunion - Faculté des Sciences et Technologies Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), 15, avenue René Cassin, Moufia, Reunion.
| | - J M Méot
- CIRAD, UMR QualiSud, Food Process Engineering Research Unit, TA B-95/16, 73°rue J.F. Breton, F-34398 Montpellier cedex 5, France.
| | - R Boulanger
- CIRAD, UMR QualiSud, Food Process Engineering Research Unit, TA B-95/16, 73°rue J.F. Breton, F-34398 Montpellier cedex 5, France.
| | - P Bohuon
- Montpellier SupAgro, UMR QualiSud, Food Process Engineering Research Unit, 1101°av. Agropolis, B.P. 5098, F-34093 Montpellier cedex 5, France.
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Hue C, Gunata Z, Breysse A, Davrieux F, Boulanger R, Sauvage F. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins. Food Chem 2016; 192:958-64. [DOI: 10.1016/j.foodchem.2015.07.115] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 07/16/2015] [Accepted: 07/23/2015] [Indexed: 10/23/2022]
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Bonneau A, Boulanger R, Lebrun M, Maraval I, Gunata Z. Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13038] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adeline Bonneau
- UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
- UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
| | | | - Marc Lebrun
- UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
| | | | - Ziya Gunata
- UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
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Abstract
Disaster research has grown in scope and frequency. Research in the wake of disasters and during humanitarian crises--particularly in resource-poor settings--is likely to raise profound and unique ethical challenges for local communities, crisis responders, researchers, and research ethics committees (RECs). Given the ethical challenges, many have questioned how best to provide research ethics review and oversight. We contribute to the conversation concerning how best to ensure appropriate ethical oversight in disaster research and argue that ethical disaster research requires of researchers and RECs a particular sort of ongoing, critical engagement which may not be warranted in less exceptional research. We present two cases that typify the concerns disaster researchers and RECs may confront, and elaborate upon what this ongoing engagement might look like--how it might be conceptualized and utilized--using the concept of real-time responsiveness (RTR). The central aim of RTR, understood here as both an ethical ideal and practice, is to lessen the potential for research conducted in the wake of disasters to create, perpetuate, or exacerbate vulnerabilities and contribute to injustices suffered by disaster-affected populations. Well cultivated and deployed, we believe that RTR may enhance the moral capacities of researchers and REC members, and RECs as institutions where moral agency is nurtured and sustained.
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Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature. J Agric Food Chem 2014; 62:10136-42. [PMID: 25259956 DOI: 10.1021/jf501070d] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Flavan-3-ols were successfully extracted from cocoa by the Fast-Prep device and analyzed by HPLC-DAD, and their identifications were confirmed by injection of authentic standards. (-)-Epicatechin was the most abundant component with an average of 9.4 mg/g dried cocoa powder. More than 700 cocoa samples were used to calibrate the NIRS. An efficient calibration model was developed to accurately determine any flavan-3-ol compound of ground dried cocoa beans (SEP = 2.33 mg/g in the case of total flavan-3-ols). This performance enabled NIRS to be used as an efficient and easy-to-use tool for estimating the level of targeted compounds. The analysis of the PLS loadings of the model and pure epicatechin spectra gave proof that NIRS was calibrated on an indirect strong correlation resulting in the changes in flavan-3-ols during fermentation and their interaction with some major components, such as proteins. Total flavan-3-ol concentration fell from an average of 33.3 mg/g for unfermented samples to an average of 6.2 mg/g at the end of fermentation. Changes in flavan-3-ol content were dependent upon the origin and highly correlated to the fermentation level expressed as the sum of temperatures (average R(2) = 0.74), a good marker of the fermentation process and of the heterogeneity of the batch.
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Affiliation(s)
- Clotilde Hue
- Valrhona SA, 8 quai du Général de Gaulle, 26600 Tain, L'Hermitage, France
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Hunt M, Schwartz L, Pringle J, Boulanger R, Nouvet E, O'Mathúna D. A research agenda for humanitarian health ethics. PLoS Curr 2014; 6:ecurrents.dis.8b3c24217d80f3975618fc9d9228a144. [PMID: 25687273 PMCID: PMC4191921 DOI: 10.1371/currents.dis.8b3c24217d80f3975618fc9d9228a144] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
This paper maps key research questions for humanitarian health ethics: the ethical dimensions of healthcare provision and public health activities during international responses to situations of humanitarian crisis. Development of this research agenda was initiated at the Humanitarian Health Ethics Forum (HHE Forum) convened in Hamilton, Canada in November 2012. The HHE Forum identified priority avenues for advancing policy and practice for ethics in humanitarian health action. The main topic areas examined were: experiences and perceptions of humanitarian health ethics; training and professional development initiatives for humanitarian health ethics; ethics support for humanitarian health workers; impact of policies and project structures on humanitarian health ethics; and theoretical frameworks and ethics lenses. Key research questions for each topic area are presented, as well as proposed strategies for advancing this research agenda. Pursuing the research agenda will help strengthen the ethical foundations of humanitarian health action.
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Affiliation(s)
- Matthew Hunt
- Centre for Interdisciplinary Research in Rehabilitation McGill University
| | | | | | | | - Elysée Nouvet
- Humanitarian Healthcare Ethics research group McMaster University
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Piccino S, Boulanger R, Descroix F, Shum Cheong Sing A. Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.07.034] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bertrand B, Boulanger R, Dussert S, Ribeyre F, Berthiot L, Descroix F, Joët T. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Food Chem 2012; 135:2575-83. [DOI: 10.1016/j.foodchem.2012.06.060] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2012] [Revised: 05/15/2012] [Accepted: 06/15/2012] [Indexed: 11/28/2022]
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Prades A, Assa RRA, Dornier M, Pain JP, Boulanger R. Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis. J Sci Food Agric 2012; 92:2471-2478. [PMID: 22692849 DOI: 10.1002/jsfa.5655] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2011] [Revised: 02/06/2012] [Accepted: 02/06/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Coconut (Cocos nucifera L.) water is a refreshing tropical drink whose international market has recently been growing. However, little is yet known about its physicochemical composition, particularly its aroma. This study set out to characterise the volatile profile of water from five coconut varieties. RESULTS Aroma compounds were characterised by headspace solid phase microextraction gas chromatography (HS-SPME-GC) analysis. An experimental design was established to optimise SPME conditions, leading to an equilibration time of 10 min followed by an extraction time of 60 min at 50 °C. Accordingly, immature coconut water from WAT (West African Tall), PB121 (MYD × WAT Hybrid), MYD (Malayan Yellow Dwarf), EGD (Equatorial Guinea Green Dwarf) and THD (Thailand Aromatic Green Dwarf) palms was analysed and described. Ketones were mainly present in the Tall and Hybrid varieties, whereas aldehydes were most abundant in the Dwarf palms. Tall coconut water was characterised by a high lactone content. THD exhibited a high ethyl octanoate level. The cluster analysis of the volatile fraction from the five coconut cultivars was found to be related to their genetic classification. CONCLUSION The volatile compounds of immature coconut water from five varieties were characterised for the first time. Volatile profile analysis could be a useful tool for the selection of Dwarf coconut varieties, which are mainly consumed as a beverage.
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Affiliation(s)
- Alexia Prades
- CIRAD, UMR 95 QUALISUD, F-34398 Montpellier Cedex 5, France.
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Poonlaphdecha J, Maraval I, Roques S, Audebert A, Boulanger R, Bry X, Gunata Z. Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels. J Agric Food Chem 2012; 60:3824-30. [PMID: 22404867 DOI: 10.1021/jf205130y] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In greenhouse experiments, Aychade, a fragrant rice variety, was grown under one level of salt solution (EC of 3800 ± 400 μS·cm(-1)) sufficient to induce salt stress in rice. Timing and duration of salt solution application varied according to the growth stages. 2-Acetyl-1-pyrroline (2AP), a characteristic flavor compound of fragrant rice as well as biogenetically related compounds, proline, and γ-aminobutyric acid (GABA) were quantified. Salt treatments induced 2AP synthesis in the leaves, but the increase was often higher in the vegetative phase. This increase was correlated with proline level but not with that of GABA. Interestingly the grains from all the salt treated plants contained significantly higher levels of 2AP (733-998 μg·kg(-1)) than those from the control (592 μg·kg(-1)). The highest 2AP synthesis occurred when the plants were subjected to salt treatment during whole vegetative or reproductive phases. However in the latter case crop yield decreased significantly.
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Affiliation(s)
- Janchai Poonlaphdecha
- UMR Qualisud, Université de Montpellier II, place E. Bataillon, Montpellier Cedex 5, France
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Smith E, Boulanger R. What about author order and acknowledgments? Suggestions for additional criteria for conceptual research in bioethics. Am J Bioeth 2011; 11:24-6. [PMID: 21943267 DOI: 10.1080/15265161.2011.603813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Affiliation(s)
- Elise Smith
- Programmes de bioéthique, Département de médecine sociale et préventive, Ecole de santé publique, Faculté de médecine, Université de Montréal, Quebec, Canada.
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Bassama J, Brat P, Bohuon P, Hocine B, Boulanger R, Günata Z. Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Maraval I, Sen K, Agrebi A, Menut C, Morere A, Boulanger R, Gay F, Mestres C, Gunata Z. Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry. Anal Chim Acta 2010; 675:148-55. [DOI: 10.1016/j.aca.2010.07.024] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2010] [Revised: 07/13/2010] [Accepted: 07/15/2010] [Indexed: 10/19/2022]
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Maraval I, Mestres C, Pernin K, Ribeyre F, Boulanger R, Guichard E, Gunata Z. Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. J Agric Food Chem 2008; 56:5291-8. [PMID: 18547050 DOI: 10.1021/jf7037373] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area in France were compared to that of a marketed Asian scented one (Thai) by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). GC-O analyses of the organic extracts resulted in the perception of 40 odorous compounds. Only two compounds, oct-1-en-3-one and 2-acetyl-1-pyrroline, were almost always perceived. Hierarchical cluster analysis showed that most of the difference between rice odors was linked to quantitative differences with only 11 compounds being specific to some of the rice. Sixty compounds were identified and quantified by GC-MS, including a few new odor-active components. Principal component analysis enabled us to differentiate scented cultivars from a nonscented one, and scented rice cultivars from Camargue from a Thai sample. Calculated odor-active values evidenced that the Thai sample odor differed from that of scented Camargue cultivars because of the degradation of lipids and of cinnamic acid compounds.
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Affiliation(s)
- Isabelle Maraval
- UMR Qualisud, CIRAD, 73 Rue J. F. Breton, Montpellier F-34398, France
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Gonzalez-Rios O, Suarez-Quiroz ML, Boulanger R, Barel M, Guyot B, Guiraud JP, Schorr-Galindo S. Impact of “ecological” post-harvest processing on the volatile fraction of coffee beans: I. Green coffee. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.07.009] [Citation(s) in RCA: 72] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Gonzalez-Rios O, Suarez-Quiroz ML, Boulanger R, Barel M, Guyot B, Guiraud JP, Schorr-Galindo S. Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.12.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Laguerre M, Mestres C, Davrieux F, Ringuet J, Boulanger R. Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. J Agric Food Chem 2007; 55:1077-83. [PMID: 17256955 DOI: 10.1021/jf0623992] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
This study describes a new and suitable method for the rapid evaluation of rice (Oryza sativa, L.) aroma by analysis of the volatile fraction using solid-phase microextraction coupled with mass spectrometry (SPME/MS). The abundance list of unresolved mass fragments of the SPME extracted volatile fraction formed the "fingerprint" of a rice sample. Fingerprints of 61 rice samples were recorded in duplicate. Pollutants originating from the extraction system induce fingerprint background that could be lowered by careful cleaning of vials and caps and by exclusion of specific mass fragments. A good discrimination between scented and nonscented rice samples was obtained using the SIMCA procedure. Most of the discriminating mass fragments could be directly or indirectly assigned to potential aromatic molecules present in rice.
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Affiliation(s)
- Mickaël Laguerre
- UPR Qualité des Aliments Tropicaux and UPR Qualité Produits Pérennes, CIRAD, 73 Rue J.F. Breton, F-34398 Montpellier, France
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Yao MK, Désilets H, Charles MT, Boulanger R, Tweddell RJ. Effect of mycorrhization on the accumulation of rishitin and solavetivone in potato plantlets challenged with Rhizoctonia solani. Mycorrhiza 2003; 13:333-336. [PMID: 14505123 DOI: 10.1007/s00572-003-0267-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2003] [Accepted: 08/06/2003] [Indexed: 05/24/2023]
Abstract
The effect of colonization with the vesicular-arbuscular mycorrhizal fungus Glomus etunicatum on the content of rishitin and solavetivone was determined in potato plants cv. Goldrush challenged with Rhizoctonia solani. Mycorrhization stimulated significantly the accumulation of both phytoalexins in roots of plantlets challenged with R. solani but did not influence phytoalexin levels in non-challenged plantlet roots. No accumulation of solavetivone or rishitin was detected in shoots. In Petri dish bioassays, rishitin and solavetivone inhibited mycelial growth of R. solani.
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Affiliation(s)
- M K Yao
- Centre de Recherche en Horticulture, Université Laval, G1K 7P4, Québec, Québec, Canada
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Villeneuve P, Barēa B, Sarrazin P, Davrieux F, Boulanger R, Caro Y, Figueroa-Espinoza M, Pina M, Graille J. Synthesis of pyroglutamic acid fatty esters through lipase-catalyzed esterification with medium chains alcohols. Enzyme Microb Technol 2003. [DOI: 10.1016/s0141-0229(03)00081-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Beauchamp CJ, Boulanger R, Matte J, Saint-Laurent G. Examination of the contaminants and performance of animals fed and bedded using de-inking paper sludge. Arch Environ Contam Toxicol 2002; 42:523-528. [PMID: 11994794 DOI: 10.1007/s00244-001-0036-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In the noncereal-producing areas, there is not enough straw to supply the amount required for animal bedding. However, pulp and paper mills produce tons of wood fiber wastes, including de-inking paper sludge (DPS), in which most toxic compounds are at their detection limit. Among the detected compounds in DPS, aluminum, copper, and polycyclic aromatic hydrocarbons (PAHs) are present and were selected as model molecules. In this context, broilers were submitted to a diet containing 0, 5, and 10% of their ration as DPS. In addition, broilers and pigs were grown on de-inking paper sludge and wood shavings beddings. The presence of aluminum and copper were evaluated in blood and bones, whereas the presence of PAHs was evaluated in fat, liver, meat, and urine or blood of broilers and pigs. Animal performances were also investigated. DPS bedding did not increase aluminum or copper contents of blood or bones or PAHs in animal tissues. Animal performances and health were similar on DPS and wood shaving beddings. Using DPS as bedding material provides an integrated source of disposal of DPS and animal manure.
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Affiliation(s)
- C J Beauchamp
- Département de Phytologie, Université Laval, Ste-Foy, Québec, G1K 7P4, Canada.
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Abstract
The formation of volatile compounds from precursors or through chemical rearrangement during heat treatment of bacuri pulp at fruit natural pH were studied using simultaneous distillation/extraction (SDE) technique. An increase of the quantities of oxygenated and hydrocarbon terpenes and, to a lesser degree, aldehydes, was observed after SDE at pH 3, relative to the other extraction methods used, SDE at neutral pH and solid phase extraction (SPE). More particularly, linalool, linalool furanoxides, alpha-terpineol, hotrienol, nerol oxide, nerol, and geraniol were isolated in more important quantities after the first treatment than after the others. These results can be partially explained by the hydrolysis of glycosidically bound compounds previously identified in bacuri. Other pathways such as polyol rearrangements were also involved. The formation of linalool and alpha-terpineol was probably the result of the rearrangement of 2,6-dimethyloct-1-ene-3,7-diol. Moreover, it was assumed that oxidation reactions occurred during SDE at pH 3; more particularly, linalool pyranoxides partially resulted from nonenzymatic oxidation of linalool. When SDE was performed at pH 3, an increase of furfural and 4-methoxy-2,5-dimethyl-3(2H)-furanone was noticed. The modifications of the concentration of aliphatic aldehydes, known as lipid oxidation compounds, and of fatty acid esters were in good agreement with the observed decrease of palmitic and linoleic acid concentrations during this treatment. Moreover, important amounts of 2-acetyl-1-pyrroline were found in the SDE extract recovered at pH 7.
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Affiliation(s)
- R Boulanger
- Laboratoire de Génie Biologique et Sciences des Aliments, Université de Montpellier II, Unité de Microbiologie et de Biochimie Industrielles Associée à l'INRA, 34095 Montpellier Cedex 05, France
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