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Wiedemer AM, McClure AP, Leitner E, Hopfer H. Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules 2023; 28:3038. [PMID: 37049800 PMCID: PMC10095636 DOI: 10.3390/molecules28073038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/13/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur compounds (VSCs). Despite this, the effect of roasting on the concentration of VSCs has never been thoroughly assessed. Here, we studied the effects of roasting temperature, time, and cacao origin on the formation of VSCs. Twenty-seven 100% chocolate samples made from cacao from three different origins and roasted according to an I-optimal experimental design were analyzed by comprehensive gas chromatography with sulfur-selective detection (GCxGC-SCD). For two compounds, dimethyl disulfide and dimethyl trisulfide, the effects of roasting time, roasting temperature, and cacao origin were modelled using response surface methodology and semi-quantified relative concentration. Overall, roasting increased the number of sulfur-containing volatiles present in chocolate, with a total of 28 detected, far more than previously thought. Increased roasting time and especially roasting temperature were found to significantly increase the concentration of VSCs (p < 0.05), while cacao origin effects were only seen for dimethyl disulfide (p < 0.05). The identity of most VSCs remains tentative, and more research is needed to unravel the impact of these volatiles on flavor perception in chocolate.
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Affiliation(s)
- Aaron M. Wiedemer
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Alan P. McClure
- Patric Food and Beverage Development, Columbia, MO 65202, USA;
| | - Erich Leitner
- Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, 8010 Graz, Austria;
| | - Helene Hopfer
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
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2
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Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES. Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5639081. [PMID: 36942196 PMCID: PMC10024629 DOI: 10.1155/2023/5639081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 03/13/2023]
Abstract
The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers' protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans' chemical and sensory characteristics.
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Affiliation(s)
| | - Fahrurrozi
- 2Research Center for Marine and Land Bioindustry (RCMLB), National Research and Innovation Agency (NRIA), Jl. Raya Senggigi, Kodek Bay, Pemenang, Nort Lombok, West Nusa Tenggara 83352, Indonesia
| | - Tri Marwati
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Titiek Farianti Djaafar
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Retno Utami Hatmi
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Purwaningsih
- 4Asessment Institute for Agriculture Technology (AIAT) of Yogyakarta, Indonesia Ministry of Agriculture, Jl. Stadion Maguwoharjo No. 22, Ngemplak, Sleman, Yogyakarta, 55584, Indonesia
| | - Yeyen Prestyaning Wanita
- 3Research Center for Food Technology and Process (RCFTP), National Research and Innovation Agency (NRIA), Yogyakarta, 55861, Indonesia
| | - Puspita Lisdiyanti
- 5Research Center for Biosystematics and Evolution (RCBE), National Research and Innovation Agency (NRIA), Cibinong 16911, Indonesia
| | - Urip Perwitasari
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
| | - Ario Betha Juanssilfero
- 6Research Center for Applied Microbiology (RCAM), National Research and Innovation Agency (NRIA), Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Indonesia
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3
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Lin LY, Chen KF, Changchien LL, Chen KC, Peng RY. Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103058. [PMID: 35630547 PMCID: PMC9145787 DOI: 10.3390/molecules27103058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 12/02/2022]
Abstract
After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.
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Affiliation(s)
- Li-Yun Lin
- Department of Food and Applied Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan; (L.-Y.L.); (K.-F.C.)
| | - Kwei-Fan Chen
- Department of Food and Applied Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan; (L.-Y.L.); (K.-F.C.)
| | - Lin-Ling Changchien
- Department of Physical Therapy, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan;
| | - Kuan-Chou Chen
- Graduate Institute of Clinical Medicine, College of Medicine, Taipei Medical University, No. 250, Wu-Xin St., Taipei 11031, Taiwan;
- Department of Urology, Taipei Medical University Shuang-Ho Hospital, 250, Wu-Xin St., Xin-Yi District, Taipei 11031, Taiwan
- Correspondence:
| | - Robert Y. Peng
- Graduate Institute of Clinical Medicine, College of Medicine, Taipei Medical University, No. 250, Wu-Xin St., Taipei 11031, Taiwan;
- Research Institute of Biotechnology, School of Health Care, Hungkuang University, 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan
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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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Carballeda Sangiao N, Chamorro S, de Pascual-Teresa S, Goya L. Aqueous Extract of Cocoa Phenolic Compounds Protects Differentiated Neuroblastoma SH-SY5Y Cells from Oxidative Stress. Biomolecules 2021; 11:biom11091266. [PMID: 34572481 PMCID: PMC8471238 DOI: 10.3390/biom11091266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/19/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022] Open
Abstract
Cocoa is a rich source of polyphenols, especially flavanols and procyanidin oligomers, with antioxidant properties, providing protection against oxidation and nitration. Cocoa phenolic compounds are usually extracted with methanol/ethanol solvents in order to obtain most of their bioactive compounds; however, aqueous extraction seems more representative of the physiological conditions. In this study, an aqueous extract of cocoa powder has been prepared and chemically characterized, and its potential protective effect against chemically-induced oxidative stress has been tested in differentiated human neuroblastoma SH-SY5Y cells. Neuronal-like cultured cells were pretreated with realistic concentrations of cocoa extract and its major monomeric flavanol component, epicatechin, and then submitted to oxidative stress induced by a potent pro-oxidant. After one hour, production of reactive oxygen species was evaluated by two different methods, flow cytometry and in situ fluorescence by a microplate reader. Simultaneously, reduced glutathione and antioxidant defense enzymes glutathione peroxidase and glutathione reductase were determined and the results used for a comparative analysis of both ROS (reactive oxygen species) methods and to test the chemo-protective effect of the bioactive products on neuronal-like cells. The results of this approach, never tested before, validate both analysis of ROS and indicate that concentrations of an aqueous extract of cocoa phenolics and epicatechin within a physiological range confer a significant protection against oxidative insult to neuronal-like cells in culture.
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Affiliation(s)
- Noelia Carballeda Sangiao
- Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Nováis, 10, 28040 Madrid, Spain;
| | - Susana Chamorro
- Departamento de Genética, Fisiología y Microbiología, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid (UCM), 28040 Madrid, Spain;
| | - Sonia de Pascual-Teresa
- Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Nováis, 10, 28040 Madrid, Spain;
- Correspondence: (S.d.P.-T.); (L.G.); Tel.: +34-915-492300 (ext. 231309) (S.d.P.-T.); +34-915-492300 (ext. 231310) (L.G.)
| | - Luis Goya
- Departamento de Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Nováis, 10, 28040 Madrid, Spain;
- Correspondence: (S.d.P.-T.); (L.G.); Tel.: +34-915-492300 (ext. 231309) (S.d.P.-T.); +34-915-492300 (ext. 231310) (L.G.)
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6
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Kauz T, Dunkel A, Hofmann T. High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8200-8212. [PMID: 34278790 DOI: 10.1021/acs.jafc.1c01987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Historically often described as the food of gods, cocoa-based products exhibit a pleasant aroma as well as a desirable astringent, bitter, and sour taste, which results in a high consumer preference. The key taste components of cocoa were identified and characterized by combining sensory analysis, fractionation, and structure elucidation. Cocoa astringency is driven by N-phenylpropenoyl-l-amino acids, polyphenol glycosides, and flavan-3-ols, while the latter compound class also contributes to bitterness. The key principle for cocoa bitterness was shown to be the combination of alkaloids and 2,5-diketopiperazines. To understand the influence of plant genetics, breeding, and processing on the sensory profile of cocoa products, high-throughput sensometabolite quantitation must be performed throughout all of these steps. In this work, we present a rapid, sensitive, and robust quantitation method on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform, requiring minimal workup for any sample type from farm to fork. This method was applied to a global set of 75 cocoa bean samples from all over the world before and after using a uniform roasting protocol. Within this world map, geographical origin did not predetermine cocoa taste profiles, whereas simulated processing by roasting was confirmed to be crucial in profile development. This method will open avenues for further studies to ultimately enable chocolate producers to control and optimize the taste properties of products as well as to monitor raw material selection and processing.
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Affiliation(s)
- Thomas Kauz
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
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7
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De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev 2021; 44:432-453. [PMID: 32420601 DOI: 10.1093/femsre/fuaa014] [Citation(s) in RCA: 86] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Accepted: 05/16/2020] [Indexed: 01/07/2023] Open
Abstract
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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8
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Perez M, Lopez-Yerena A, Vallverdú-Queralt A. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Crit Rev Food Sci Nutr 2020; 62:475-489. [DOI: 10.1080/10408398.2020.1819769] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Maria Perez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anallely Lopez-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
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9
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Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y. Chemical and flavor profile changes of cocoa beans ( Theobroma cacao L.) during primary fermentation. Food Sci Nutr 2020; 8:4121-4133. [PMID: 32884693 PMCID: PMC7455942 DOI: 10.1002/fsn3.1701] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 04/23/2020] [Accepted: 05/14/2020] [Indexed: 11/11/2022] Open
Abstract
This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red-brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3-day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.
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Affiliation(s)
- Yiming Fang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Rui Li
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Zhong Chu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Kexue Zhu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Fenglin Gu
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
| | - Yanjun Zhang
- Spice and Beverage Research InstituteChinese Academy of Tropical Agricultural SciencesWanningChina
- National Center of Important Tropical Crops Engineering and Technology ResearchWanningChina
- Hainan Provincial Engineering Research Center of Tropical Spice and Beverage CropsWanningChina
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10
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Quelal‐Vásconez MA, Lerma‐García MJ, Pérez‐Esteve É, Talens P, Barat JM. Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Compr Rev Food Sci Food Saf 2020; 19:448-478. [DOI: 10.1111/1541-4337.12522] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/19/2019] [Indexed: 02/06/2023]
Affiliation(s)
| | | | - Édgar Pérez‐Esteve
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - Pau Talens
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - José Manuel Barat
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
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11
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Brunetto MDR, Gallignani M, Orozco W, Clavijo S, Delgado Y, Ayala C, Zambrano A. The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.15019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The development of cocoa flavor and aroma is a complex phenomenon that depends on how the fermentation and roasting processes are carried out. During fermentation, the formation of some compounds so-called “aroma and flavor precursors” takes place, which are finally expressed during the roasting stage. Therefore, the evaluation of aroma precursors such as the amino acids formed during fermentation is crucial in order to determine the quality of the cocoa. In this context, we developed and validated a method for the study of these compounds in cocoa samples. The amino acids were quantitatively converted into their trimethylsilyl derivatives before their determination by gas chromatography with mass spectrometry detection. The results were verified performing precision and accuracy studies. The inter and intra assay coefficients of variation (C.V, n = 5) were lower than 4.7% and 4%, respectively. The analytical recoveries (95% to 108% with C.V < 4.2, n = 5) demonstrated the high performance of the extraction procedure. The method was successfully applied to the analysis of the amino acids in 110 samples of Venezuelan Criollo cocoa during the three days of fermentation and roasting (110 °C for 25 min). All samples had an appreciable content of free amino acids ranging between 3.87 and 5.97 g/kg in the absence of fermentation. We observed degradation of the acidic amino acids during the first day of fermentation, while the rest of amino acids increased progressively during the fermentation process with a predominance of the hydrophobic ones, mainly leucine, phenylalanine, valine, alanine and isoleucine. Additionally, during the roasting stage a fraction of the amino acids, especially the hydrophobic ones, was partially degraded through Maillard reaction to form the compounds associated with the cocoa aroma and flavor.
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Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin. Foods 2019; 8:foods8080306. [PMID: 31374934 PMCID: PMC6723343 DOI: 10.3390/foods8080306] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 02/01/2023] Open
Abstract
Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22–12.3 mg kg−1) were the most abundant followed by procyanidins (0.69–9.39 mg kg−1) and epicatechin (0.16–3.12 mg kg−1), all reduced by heat treatments. Volatile organic compounds and BAs showed variable levels and distributions. Although showing the highest BAs total content (28.8 mg kg−1), Criollo variety presented a good aroma profile, suggesting a possible processing without roasting. Heat treatments influenced the aroma compounds especially for Nicaragua sample, increasing more than two-fold desirable aldehydes and pyrazines formed during the Maillard cascade and the Strecker degradation. As the temperature increased, the concentration of BAs already present in raw samples increased as well, although never reaching hazardous levels.
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13
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Gil M, Jaramillo Y, Bedoya C, Llano SM, Gallego V, Quijano J, Londono-Londono J. Chemometric approaches for postharvest quality tracing of cocoa: An efficient method to distinguish plant material origin. Heliyon 2019; 5:e01650. [PMID: 31193315 PMCID: PMC6525297 DOI: 10.1016/j.heliyon.2019.e01650] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/16/2019] [Accepted: 05/01/2019] [Indexed: 01/08/2023] Open
Abstract
The aim of this study was to compare the quality of a mixture of cocoa harvested and fermented in three subregions of Antioquia (Colombia), from the chemometric profile based on multivariate statistical analysis. A mixture of clones CCN-52, ICS-1, FLE-2, and FEC-2 harvested in Bajo Cauca, Uraba and Magdalena Medio were subjected to a spontaneous fermentation. The characterization of raw and well-fermented cocoa was performed through 38 parameters, and results were compared by a Principal Component Analysis (PCA) and a Cluster Analysis (CA), followed by a Principal Factors Analysis (PFA- CA). The CA showed that there are differences among subregions only in raw cocoa from Bajo Cauca. PCA allowed identifying the variability between raw and fermented cocoa in a representative way and these results were consistent with the chemical profile. Besides, the number of parameters to differentiate raw cocoa from different subregions was reduced (11–13 parameters) and it was possible to characterize well fermented cocoa with only 10 parameters of 38. PFA-CA consolidated in three factors a grouping to identify the cocoa quality according to the process or interest of the sensory or functional properties. Factor 1 (cocoa quality indicators with functional properties), Factor 2 (indicators of quality of the beginning of fermentation) and Factor 3 (indicators of quality of well-fermented cocoa) each one with a weight of 39, 35 and 26 respectively.
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Affiliation(s)
- Maritza Gil
- Universidad Nacional de Colombia. Facultad de Ciencias Agrarias. Medellín- Antioquia Colombia. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Yamile Jaramillo
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Carolina Bedoya
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Sandra M Llano
- Corporación Universitaria Lasallista. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | - Vanessa Gallego
- Universidad de Antioquia. Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL. Corporación Universitaria Lasallista, Caldas, Antioquia, Colombia
| | | | - Julian Londono-Londono
- Regional Director of the Colombian Corporation for Agricultural Research AGROSAVIA, Meta, Colombia
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14
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03307-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Tchouatcheu GAN, Noah AM, Lieberei R, Niemenak N. Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2621-2627. [PMID: 31168144 PMCID: PMC6525676 DOI: 10.1007/s13197-019-03749-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 03/26/2019] [Indexed: 05/02/2023]
Abstract
Cacao fermentation induces biochemical changes in the beans that lead to different cacao grades such as slaty (unfermented), violet (under fermented) and brown (fully fermented) beans. This grade heterogeneity in a sample set can impact the quality of the end-products. In the present study, amino acids and polyphenol contents of slaty, violet and brown beans were evaluated. Free amino acids were derivatized from o-phthalaldehyde and detected with a fluorescence spectrophotometer coupled with a reverse phase HPLC system. Polyphenols were analysed at 280 nm by HPLC using a Photodiode Array Detector. Amino acids content in the violet beans were significantly higher (11,165 ± 4281 mg kg-1 fat free dry material, ffdm) than that of the slaty beans (4304.5 ± 1927.6 mg kg-1 ffdm), meanwhile there was no significant difference between violet and brown beans. Epicatechin, catechin, cyanidin-3-arabinoside and cyanidin-3-galactoside contents were significantly lower in violet and brown beans when compared to slaty beans. Our results have shown that a mixture of violet and brown beans is suitable to obtain polyphenols and amino acids in the development of cacao products.
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Affiliation(s)
| | - Alexandre Mboene Noah
- Faculty of Science, Department of Biochemistry, University of Douala, P.O. Box 24157, Douala, Cameroon
| | - Reinhard Lieberei
- Department of Biology, Biocenter Klein Flottbek and Botanical Garden, University of Hamburg, Ohnhorststrasse 18, 22609 Hamburg, Germany
| | - Nicolas Niemenak
- Department of Biological Science, Higher Teacher Training College, University of Yaounde I, P.O. Box 47, Yaounde, Cameroon
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16
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Araujo QRD, Loureiro GAHDA, Baligar VC, Ahnert D, Faria JC, Valle RR. Cacao quality index for cacao agroecosystems in Bahia, Brazil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1675691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Quintino Reis de Araujo
- Cacao Research Center at the Executive Commission for the Cacao Farming Plan, Itabuna, Brazil
- Department of Agricultural and Environmental Sciences, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | | | - Virupax Chanabasappa Baligar
- United States Department of Agricultur/Agricultural Research Service, Beltsville Agricultural Research Center, Beltsville, MD, USA
| | - Dario Ahnert
- Department of Biological Sciences, UESC, Ilhéus, Brazil
| | | | - Raul René Valle
- Cacao Research Center at the Executive Commission for the Cacao Farming Plan, Itabuna, Brazil
- Department of Agricultural and Environmental Sciences, State University of Santa Cruz (UESC), Ilhéus, Brazil
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17
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Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia. Food Res Int 2018; 115:259-267. [PMID: 30599940 DOI: 10.1016/j.foodres.2018.08.084] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 11/30/2022]
Abstract
The quality of Theobroma cacao L. is influenced by different variables both in the crop and in the processes of postharvest, the latter it includes the fermentation and the drying, fundamental for the formation of aroma and flavor precursors, determinants in the characteristics of quality and differentiation of cocoa in the chocolate industry. The objective of the present research was to evaluate the effect of the solar drying process using a plastic roof solar dryer on the sensory and chemical quality of a mixture of cocoa cultivated in a region of Antioquia, Colombia. The content of total polyphenols, anthocyanins, sugars, mannitol, pH, total acidity, humidity, ethereal extract, ash, crude fiber and odor and flavor descriptors were analyzed. For analyzing the data, we used the methodology of longitudinal data analysis and repeated measurements, a Principal Component Analysis (PCA), and a principal factor analysis. The analyzed sensory characteristics are statistically different over time (p < 0.05). There was a decrease in the content of anthocyanins, total polyphenols and sucrose, and an increase in glucose and fructose during fermentation and drying. The analysis of factors allowed to define a series of groupings as indexes of quality according to the chemical and sensory properties analyzed in the drying process. Overall, the mixture of cocoa clones evaluated in the solar drying process presented indicators of sensory and chemical quality associated with descriptions of odor (spicy, dairy, nut, fruity, sweet cane), flavor (floral and spicy), ethereal extract, and pH that indicate a good benefit of cocoa and show the potential that Colombia has as a producer of fine aroma cocoa in high demand in premium markets.
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Affiliation(s)
- Luis Danilo Porras Barrientos
- Food Engineering, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No. 52-21, Medellín, Antioquia, Colombia.
| | - Juan Diego Torres Oquendo
- Food Science and Technology, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, Medellín, Antioquia, Colombia.
| | - Maritza Andrea Gil Garzón
- Agricultural Science, Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Medellín-Antioquia Colombia, Researcher Grupo de investigación de Ingeniería de Alimentos, GRIAL, Corporación Universitaria Lasallista, Carrera 51 No.118 sur 57, Caldas, Antioquia, Colombia.
| | - Olga Lucia Martínez Álvarez
- Public Health, Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias, Research Grupo de Análisis Sensorial, Calle 70 No.52-21, AA 1226, Medellín, Antioquia, Colombia.
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18
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Voigt J, Textoris-Taube K, Wöstemeyer J. pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors. Food Chem 2018; 255:209-215. [DOI: 10.1016/j.foodchem.2018.02.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 02/06/2018] [Accepted: 02/08/2018] [Indexed: 10/18/2022]
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19
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Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. Food Res Int 2018; 111:607-620. [PMID: 30007725 DOI: 10.1016/j.foodres.2018.05.064] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 03/31/2018] [Accepted: 05/25/2018] [Indexed: 11/29/2022]
Abstract
The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian cocoa beans. Flavor analysis was also conducted on equally roasted pod stored cocoa beans. Through visual assessment of the pods, pulp and beans, the compelling impact of PS on fermentation index (FI) and nib acidity could be demonstrated by the various biochemical and physical changes such as respiration, moisture reduction, and cellular degradation, occurring during the process. Whereas the entire reaction of sugar degradation may be deemed complex, a clear relationship between the FI, nib acidity and the glucose content was observed. Also, PS was found to increase with marginal increase in total reducing sugars (glucose and fructose). Although the concentration of free amino acids was directly proportional to the duration of PS, within the framework of this study, a significant difference (p < .05) was only observed in the case of extended duration (7 days). Overall, 7 PS seemed to have enhanced the formation of more volatiles. This was followed by 0 PS and finally 3 PS. Suggestively, these findings could provide some indications in explaining the typical flavor profiles of the Ghanaian cocoa beans, considering the fact that 87.8% of Ghanaian farmers adhere to this practice. Meanwhile, for the chocolate industry, the surging demand for cocoa/chocolate products exhibiting unique flavors, could be partly addressed by adopting PS as a tool for varietizing the flavor capacity of "bulk" cocoa through the expression or suppression of specific flavor precursors in the raw material on the farm level, which comes with almost no additional cost.
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Affiliation(s)
- Michael Hinneh
- Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
| | - Evangeline Semanhyia
- Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Davy Van de Walle
- Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Ann De Winne
- Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium
| | - Daylan Amelia Tzompa-Sosa
- Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Gustavo Luis Leonardo Scalone
- Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Bruno De Meulenaer
- Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Kathy Messens
- Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium
| | - Jim Van Durme
- Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium
| | - Emmanuel Ohene Afoakwa
- Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana
| | - Luc De Cooman
- Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium
| | - Koen Dewettinck
- Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
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20
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Acierno V, Alewijn M, Zomer P, van Ruth SM. Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks. Talanta 2016; 161:31-39. [DOI: 10.1016/j.talanta.2016.08.022] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 07/31/2016] [Accepted: 08/04/2016] [Indexed: 11/18/2022]
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22
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Janek K, Niewienda A, Wöstemeyer J, Voigt J. The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors. Food Chem 2016; 211:320-8. [DOI: 10.1016/j.foodchem.2016.05.033] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 05/02/2016] [Accepted: 05/04/2016] [Indexed: 11/26/2022]
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23
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Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products. SUSTAINABILITY 2016. [DOI: 10.3390/su8090856] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern. Food Chem 2016; 211:431-9. [PMID: 27283652 DOI: 10.1016/j.foodchem.2016.05.072] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 05/11/2016] [Accepted: 05/12/2016] [Indexed: 11/22/2022]
Abstract
Peptides and amino acids generated during cocoa bean fermentation are the most important precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is under-investigated. In this study, we perform a deep investigation of the presence of oligopeptides in unfermented, under fermented, and well-fermented cocoa beans from all of the main producing countries, with the aim to obtain a better definition of cocoa quality and a deeper comprehension of biochemical changes occurring during fermentation. Oligopeptides were determined by UPLC/ESI-MS and 35 low-molecular weight peptides were identified and subjected to semi-quantitative analysis. Results showed that fermented cocoas can be differentiated from unfermented cocoas by their possession of a higher total amount of oligopeptides and a lower ratio of vicilin to 21kDa cocoa seed albumin peptides. A variability in the peptide pattern was observed also among well-fermented cocoa samples of different geographical origin, suggesting diversified proteolytic activities.
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25
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Marseglia A, Acquotti D, Consonni R, Cagliani LR, Palla G, Caligiani A. HR MAS 1H NMR and chemometrics as useful tool to assess the geographical origin of cocoa beans - Comparison with HR 1H NMR. Food Res Int 2016; 85:273-281. [PMID: 29544845 DOI: 10.1016/j.foodres.2016.05.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 04/11/2016] [Accepted: 05/01/2016] [Indexed: 10/21/2022]
Abstract
Chocolate and cocoa-based products are among the goods with higher added value. A current trend of the cocoa market is to offer to the consumers high quality cocoa products, namely mono-origin cocoa. However, a reliable analytical method able to trace the geographical origin of cocoa is lacking. In this work we tested the capability of HR MAS 1H NMR combined with chemometrics to assess the geographical origins of 60 fermented and dried cocoa beans of 23 different cocoa producing countries from the three major crop-growing areas (Africa, Central/South America, Asia/Oceania). Metabolic profiling was determined by HR MAS 1H NMR directly on cocoa powder after the method optimization. The same samples were also subjected to extraction and analysis with HR 1H NMR. HR MAS 1H NMR, as 1H NMR analysis, allowed the simultaneous detection of amino acids, polyalcohols, organic acids, sugars, methylxanthines, catechins. Moreover, HR MAS allows the detection of lipids, not present in the aqueous extract utilized for 1H NMR. The data set obtained is therefore representative of all classes of cocoa compounds. Untargeted HR MAS 1H NMR and 1H NMR datasets were utilized as fingerprint of the samples and elaborated with multivariate statistical methods. A targeted quantitative approach of selected metabolites was possible only with HR 1H NMR data, because HR MAS 1H NMR does not give reliable quantitative results. All the approaches adopted showed a discrimination of the cocoa origins. HR MAS presents the advantages to obtain a very rapid picture of the samples, comprising both lipophilic and hydrophilic components, avoiding any sample manipulation.
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Affiliation(s)
- A Marseglia
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - D Acquotti
- Centro Interdipartimentale Misure, University of Parma, Parco Area delle Scienze 23/A, 43124 Parma, Italy
| | - R Consonni
- Institute for Macromolecular Studies, NMR lab., CNR, v. Corti 12, 20133 Milan, Italy
| | - L R Cagliani
- Institute for Macromolecular Studies, NMR lab., CNR, v. Corti 12, 20133 Milan, Italy
| | - G Palla
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - A Caligiani
- Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy.
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26
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Tran PD, Van Durme J, Van de Walle D, de Winne A, Delbaere C, de Clercq N, Phan TTQ, Phuc Nguyen CH, Tran DN, Dewettinck K. Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12200] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Phuong Diem Tran
- Ghent University; Coupure Links 653; 9000 Ghent Belgium
- Can Tho University; Campus II; 3/2 Street Can Tho Viet Nam
| | - Jim Van Durme
- KU Leuven, Campus Ghent; Gebroeders De Smetstraat 1; 9000 Ghent Belgium
| | | | - Ann de Winne
- KU Leuven, Campus Ghent; Gebroeders De Smetstraat 1; 9000 Ghent Belgium
| | | | | | | | | | - Dung Nhan Tran
- Can Tho University; Campus II; 3/2 Street Can Tho Viet Nam
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27
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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] [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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28
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Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016; 55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.
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Affiliation(s)
- Neela Badrie
- a Faculty of Food and Agriculture, Department of Food Production , The University of the West Indies , St. Augustine , Republic of Trinidad and Tobago
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29
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30
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Krähmer A, Engel A, Kadow D, Ali N, Umaharan P, Kroh LW, Schulz H. Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy. Food Chem 2015; 181:152-9. [DOI: 10.1016/j.foodchem.2015.02.084] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 01/26/2015] [Accepted: 02/17/2015] [Indexed: 11/30/2022]
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31
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Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Marseglia A, Sforza S, Faccini A, Bencivenni M, Palla G, Caligiani A. Extraction, identification and semi-quantification of oligopeptides in cocoa beans. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Marseglia A, Palla G, Caligiani A. Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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34
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Caligiani A, Palla L, Acquotti D, Marseglia A, Palla G. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels. Food Chem 2014; 157:94-9. [DOI: 10.1016/j.foodchem.2014.01.116] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2012] [Revised: 01/22/2014] [Accepted: 01/30/2014] [Indexed: 11/26/2022]
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35
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Ho VTT, Zhao J, Fleet G. Yeasts are essential for cocoa bean fermentation. Int J Food Microbiol 2014; 174:72-87. [DOI: 10.1016/j.ijfoodmicro.2013.12.014] [Citation(s) in RCA: 138] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/17/2013] [Accepted: 12/17/2013] [Indexed: 01/25/2023]
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36
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Oracz J, Nebesny E. Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.032] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Saltini R, Akkerman R, Frosch S. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.054] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lefeber T, Papalexandratou Z, Gobert W, Camu N, De Vuyst L. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food Microbiol 2012; 30:379-92. [DOI: 10.1016/j.fm.2011.12.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2011] [Revised: 12/23/2011] [Accepted: 12/23/2011] [Indexed: 10/14/2022]
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Lima LJR, Almeida MH, Nout MJR, Zwietering MH. Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Crit Rev Food Sci Nutr 2011; 51:731-61. [PMID: 21838556 DOI: 10.1080/10408391003799913] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The quality of commercial cocoa beans, the principal raw material for chocolate production, relies on the combination of factors that include the type of planting material, the agricultural practices, and the post-harvest processing. Among these, the fermentation of the cocoa beans is still the most relevant since it is the process whereby the precursors of the cocoa flavor arise. The formation of these precursors depends on the activity of different microbial groups on the beans pulp. A comparison of fermentations in different countries showed that a well-defined microbial succession does not always take place and that the role of Bacillus spp. in this process remains unclear. Considering the overriding importance of the fermentation to achieve high quality commercial cocoa beans, we discuss the need of addressing the impact of the farming system, the ripeness state of the pods, and the role of microbial interactions on the fermentation in future research. In addition, the problem of high acidification cocoa beans, aspects dealing with the volatile fraction of the flavor, and the cocoa butter properties, all were identified as critical aspects that need further investigation. The standardization of the microbiological methods and the application of metagenomic approaches would magnify the knowledge in this domain.
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Affiliation(s)
- Lídia J R Lima
- Laboratory of Food Microbiology, Wageningen University, Bomenweg, Wageningen, Netherlands
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Niemenak N, Saare-Surminski K, Rohsius C, Ndoumou DO, Lieberei R. Regeneration of somatic embryos in Theobroma cacao L. in temporary immersion bioreactor and analyses of free amino acids in different tissues. PLANT CELL REPORTS 2008; 27:667-76. [PMID: 18193427 DOI: 10.1007/s00299-007-0497-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2007] [Revised: 12/12/2007] [Accepted: 12/15/2007] [Indexed: 05/24/2023]
Abstract
The present study aimed at developing temporary immersion bioreactor techniques for multiplication of cacao somatic embryos. Temporary Immersion System (TIS), i.e. flooding of plant tissue at regular time intervals provides an efficient way to propagate plants. Somatic embryos were regenerated in twin flask bioreactors. The TIS proved to be suitable for mass regeneration of somatic embryos and for their subsequent direct sowing. The number of embryos after 3 months of culture was significantly higher in TIS cultures than in the solid medium variant. TIS also improved embryo development regarding the conversion to torpedo shaped forms. Matured embryos derived from TIS and pre-treated with 6% sucrose were converted into plants after direct sowing. Additionally to the influence of culture conditions on the development of somatic embryogenesis the content and composition of free amino acids were analysed. The content of free amino acids in somatic embryos rose as immersion frequency increased. The endogenous free GABA content in embryogenic callus was significantly higher than in non-embryogenic callus.
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Affiliation(s)
- Nicolas Niemenak
- Department of Biological Science, Higher Teachers' Training College, University of Yaounde I, Yaounde, Cameroon.
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Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl Environ Microbiol 2007; 73:1809-24. [PMID: 17277227 PMCID: PMC1828797 DOI: 10.1128/aem.02189-06] [Citation(s) in RCA: 200] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as "Weissella ghanaensis," was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named "Acetobacter senegalensis" (A. tropicalis-like) and "Acetobacter ghanaensis" (A. syzygii-like).
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Affiliation(s)
- Nicholas Camu
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
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