1
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Putri DN, De Steur H, Juvinal JG, Gellynck X, Schouteten JJ. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. J Food Sci 2024; 89:1917-1943. [PMID: 38488746 DOI: 10.1111/1750-3841.17006] [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: 10/26/2023] [Revised: 12/23/2023] [Accepted: 02/12/2024] [Indexed: 04/12/2024]
Abstract
Fine flavor cocoa (FFC) is known for its unique flavor and aroma characteristics, which vary by region. However, a comprehensive overview of the common sensory attributes used to describe FFC beans and chocolate is lacking. Therefore, a systematic review was conducted to analyze existing literature and identify the most commonly used sensory attributes to describe FFC beans and chocolate. A systematic search of the Web of Science and Scopus databases was conducted in May 2023, and Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines were followed to ensure transparency and reproducibility. This review summarizes the origins of cocoa and explores their unique flavor profiles, encompassing caramel, fruity, floral, malty, nutty, and spicy notes. Although some origins may exhibit similar unique flavors, they are often described using more specific terms. Another main finding is that although differences in sensory attributes are anticipated at each production stage, discrepancies also arise between liquor and chocolate. Interestingly, fine chocolate as the final product does not consistently retain the distinctive flavors found in the liquor. These findings emphasize the need for precise descriptors in sensory evaluation to capture flavor profiles of each origin. As such, the exploration of attributes from bean to bar holds the potential to empower FFC farmers and chocolate producers to effectively maintain quality control.
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Affiliation(s)
- Desiana Nuriza Putri
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Technology, University of Muhammadiyah Malang, Malang, Indonesia
| | - Hans De Steur
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
| | - Joel G Juvinal
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Central Luzon State University, Nueva Ecija, Philippines
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Ghent, Belgium
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2
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Zhang Z, Li Y, Zhao S, Qie M, Bai L, Gao Z, Liang K, Zhao Y. Rapid analysis technologies with chemometrics for food authenticity field: A review. Curr Res Food Sci 2024; 8:100676. [PMID: 38303999 PMCID: PMC10830540 DOI: 10.1016/j.crfs.2024.100676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 12/15/2023] [Accepted: 01/07/2024] [Indexed: 02/03/2024] Open
Abstract
In recent years, the problem of food adulteration has become increasingly rampant, seriously hindering the development of food production, consumption, and management. The common analytical methods used to determine food authenticity present challenges, such as complicated analysis processes and time-consuming procedures, necessitating the development of rapid, efficient analysis technology for food authentication. Spectroscopic techniques, ambient ionization mass spectrometry (AIMS), electronic sensors, and DNA-based technology have gradually been applied for food authentication due to advantages such as rapid analysis and simple operation. This paper summarizes the current research on rapid food authenticity analysis technology from three perspectives, including breeds or species determination, quality fraud detection, and geographical origin identification, and introduces chemometrics method adapted to rapid analysis techniques. It aims to promote the development of rapid analysis technology in the food authenticity field.
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Affiliation(s)
- Zixuan Zhang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yalan Li
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Mengjie Qie
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lu Bai
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhiwei Gao
- Hangzhou Nutritome Biotech Co., Ltd., Hangzhou, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
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3
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Sainju D, Lucas R, Le Gresley A. Evaluation of nuclear magnetic resonance spectroscopy for characterisation and quantitation of water-soluble polymers in river water. WATER RESEARCH 2023; 245:120650. [PMID: 37742403 DOI: 10.1016/j.watres.2023.120650] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/14/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
Water-soluble polymers (WSPs) are commonly used in industrial, commercial, agricultural and pharmaceutical products and their molecular weights and concentrations vary considerably. Methods commonly used in the analysis of WSPs are often for pure products or formulations with only a few other high MW constituents. These methods, like size exclusion chromatography (SEC) or Gel Permeation Chromatography coupled with Mass Spectrometry (MS) can be frustrated by the impact of the necessary separation steps prior to identification and the limitations of MS when identifying and quantifying polymers. To that end, the employment of a Nuclear Magnetic Resonance (NMR) method to identify, characterize and quantify WSPs in the real-world is reported for the first time. Samples were taken from fourteen UK inland river sites, concentrated via air-drying, freeze-drying or vacuum-drying and analyzed using 1D 1H NMR and 2D 1H Diffusion Ordered Spectroscopy (DOSY) NMR analysis. Seven of the river sites showed the presence of polyethylene glycol (PEG) with a range of molecular weights, evidencing the application of these techniques in analysis of WSPs. Soil percolation models evidenced the proof of principle that these techniques can also be used for the detection of polyacrylamide (PAM) and polyacrylic acid (PAA). This work should better enable the evaluation of the biological impact of WSPs on aquatic organisms in future studies.
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Affiliation(s)
- Drishna Sainju
- Department of Chemistry and Pharmaceutical Sciences, HSSCE Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK
| | - Robert Lucas
- Consumer Healthcare, Haleon PLC, Weybridge, Surrey, UK
| | - Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences, HSSCE Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK.
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4
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Sentellas S, Saurina J. Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features. Foods 2023; 12:3120. [PMID: 37628119 PMCID: PMC10453789 DOI: 10.3390/foods12163120] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
Cocoa and its derivative products, especially chocolate, are highly appreciated by consumers for their exceptional organoleptic qualities, thus being often considered delicacies. They are also regarded as superfoods due to their nutritional and health properties. Cocoa is susceptible to adulteration to obtain illicit economic benefits, so strategies capable of authenticating its attributes are needed. Features such as cocoa variety, origin, fair trade, and organic production are increasingly important in our society, so they need to be guaranteed. Most of the methods dealing with food authentication rely on profiling and fingerprinting approaches. The compositional profiles of natural components -such as polyphenols, biogenic amines, amino acids, volatile organic compounds, and fatty acids- are the source of information to address these issues. As for fingerprinting, analytical techniques, such as chromatography, infrared, Raman, and mass spectrometry, generate rich fingerprints containing dozens of features to be used for discrimination purposes. In the two cases, the data generated are complex, so chemometric methods are usually applied to extract the underlying information. In this review, we present the state of the art of cocoa and chocolate authentication, highlighting the pros and cons of the different approaches. Besides, the relevance of the proposed methods in quality control and the novel trends for sample analysis are also discussed.
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Affiliation(s)
- Sonia Sentellas
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain;
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), 08921 Santa Coloma de Gramenet, Spain
- Serra Húnter Fellow Programme, Generalitat de Catalunya, Via Laietana 2, 08003 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain;
- Research Institute in Food Nutrition and Food Safety, Universitat de Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), 08921 Santa Coloma de Gramenet, Spain
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5
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Herrera-Rocha F, Fernández-Niño M, Cala MP, Duitama J, Barrios AFG. Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Res Int 2023; 165:112555. [PMID: 36869541 DOI: 10.1016/j.foodres.2023.112555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/10/2023]
Abstract
The global market of chocolate has increased worldwide during the last decade and is expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different varieties of Theobroma cacao L, a plant domesticated more than 4000 years ago in the Amazon rainforest. However, chocolate production is a complex process requiring extensive post-harvesting, mainly involving cocoa bean fermentation, drying, and roasting. These steps have a critical impact on chocolate quality. Standardizing and better understanding cocoa processing is, therefore, a current challenge to boost the global production of high-quality cocoa worldwide. This knowledge can also help cocoa producers improve cocoa processing management and obtain a better chocolate. Several recent studies have been conducted to dissect cocoa processing via omics analysis. A vast amount of data has been produced regarding omics studies of cocoa processing performed worldwide. This review systematically analyzes the current data on cocoa omics using data mining techniques and discusses opportunities and gaps for cocoa processing standardization from this data. First, we observed a recurrent report in metagenomics studies of species of the fungi genus Candida and Pichia as well as bacteria from the genus Lactobacillus, Acetobacter, and Bacillus. Second, our analyzes of the available metabolomics data showed clear differences in the identified metabolites in cocoa and chocolate from different geographical origin, cocoa type, and processing stage. Finally, our analysis of peptidomics data revealed characteristic patterns in the gathered data including higher diversity and lower size distribution of peptides in fine-flavor cocoa. In addition, we discuss the current challenges in cocoa omics research. More research is still required to fill gaps in central matter in chocolate production as starter cultures for cocoa fermentation, flavor evolution of cocoa, and the role of peptides in the development of specific flavor notes. We also offer the most comprehensive collection of multi-omics data in cocoa processing gathered from different research articles.
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Affiliation(s)
- Fabio Herrera-Rocha
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Miguel Fernández-Niño
- Leibniz-Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, D-06120 Halle, Germany.
| | - Mónica P Cala
- MetCore - Metabolomics Core Facility, Vice-Presidency for Research, Universidad de los Andes, Bogotá, Colombia
| | - Jorge Duitama
- Systems and Computing Engineering Department, Universidad de Los Andes, Bogotá 111711, Colombia
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia.
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6
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Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, Mencía A, Hernandez CE, Comasio A, Sioriki E, Weckx S, Pieters L, Dewettinck K, De Vuyst L. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation. Food Microbiol 2023; 109:104115. [DOI: 10.1016/j.fm.2022.104115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/03/2022] [Accepted: 08/08/2022] [Indexed: 10/15/2022]
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7
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Bui MQ, Quan TC, Nguyen QT, Tran-Lam TT, Dao YH. Geographical origin traceability of Sengcu rice using elemental markers and multivariate analysis. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2022; 15:177-190. [PMID: 35722667 DOI: 10.1080/19393210.2022.2070932] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 04/24/2022] [Indexed: 06/15/2023]
Abstract
Multi-element analysis combined with chemometric method has been used to investigate the distinguish between Sengcu rice and other types of rice origins in Vietnam. In Sengcu rice, As, Ba Sr, Pb, Ca, Se were confirmed as the key elements for geographical traceability among three fields of Lao Cai, whereas Al, Ca, Fe, Mg, Ag, As were major factors to distinguish between Sengcu and other types of rice. Based on linear discriminant analysis and partial least squares-discriminant analysis model, overall correct identification rates distinguishing between Sengcu and other types of rice were approximately 100% in both training and validation test. Moreover, to distinguish geographical origin of Sengcu rice samples, these rates vary from 80% to 99%. These results suggest the presence of food adulteration illustrated in the latter.
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Affiliation(s)
- Minh Quang Bui
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Ha Noi, Vietnam
| | - Thuy Cam Quan
- Department of Analytical Chemistry, Faculty of Chemistry, Viet Tri University of Industry, Phu Tho, Vietnam
| | - Quang Trung Nguyen
- Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, Ha Noi, Vietnam
| | - Thanh-Thien Tran-Lam
- Institute of Mechanics and Applied Informatics, Vietnam Academy of Science and Technology, Ho Chi Minh City, Vietnam
| | - Yen Hai Dao
- Institute of Chemistry, Vietnam Academy of Science and Technology, Ha Noi, Vietnam
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8
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Ampem G, Le Gresley A, Grootveld M, Naughton DP. Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques. Foods 2022; 11:foods11131864. [PMID: 35804680 PMCID: PMC9265948 DOI: 10.3390/foods11131864] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/15/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
Scientific warnings on the deleterious health effects exerted by dietary lipid oxidation products (LOPs) present in thermally stressed culinary oils have, to date, not received adequate attention given that there has been an increase in the use and consumption of such oil products in everyday life. In this study, high-resolution 1H nuclear magnetic resonance (NMR) analysis was used to characterize and map chemical modifications to fatty acid (FA) acyl groups and the evolution of LOPs in saturated fatty acid (SFA)-rich ghee, monounsaturated fatty acid (MUFA)-rich groundnut, extra virgin olive, and macadamia oils, along with polyunsaturated fatty acid (PUFA)-rich sesame, corn and walnut oils, which were all thermally stressed at 180 °C, continuously and discontinuously for 300 and 480 min, respectively. Results acquired revealed that PUFA-rich culinary oils were more susceptible to thermo-oxidative stress than the others tested, as expected. However, ghee and macadamia oil both generated only low levels of toxic LOPs, and these results demonstrated a striking similarity. Furthermore, at the 120 min thermo-oxidation time-point, the discontinuous thermo-oxidation episodes produced higher concentrations of aldehydic LOPs than those produced during continuous thermo-oxidation sessions for the same duration. On completion of the thermo-oxidation period, a higher level of triacylglycerol chain degradation, and hence, higher concentrations of aldehydes, were registered in culinary oils thermally stressed continuously over those found in discontinuous thermo-oxidized oils. These findings may be crucial in setting targets and developing scientific methods for the suppression of LOPs in thermo-oxidized oils.
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Affiliation(s)
- Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK; (G.A.); (D.P.N.)
| | - Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK; (G.A.); (D.P.N.)
- Correspondence: ; Tel.: +44-(0)20-8417-7432
| | - Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK;
| | - Declan P. Naughton
- Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK; (G.A.); (D.P.N.)
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9
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NMR Tracing of Food Geographical Origin: The Impact of Seasonality, Cultivar and Production Year on Data Analysis. SEPARATIONS 2021. [DOI: 10.3390/separations8120230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The traceability of typical foodstuffs is necessary to protect high quality of traditional products. It is well-known that several factors could influence metabolites content in certified foods, but soil composition, altitude, latitude and coded production protocols constitute the territorial conditions responsible for the peculiar organoleptic and nutritional properties of labelled foods. Instead, regardless of origin, seasonality, cultivar, collection year can affect all agricultural products, so it is appropriate to include them in data analysis in order to obtain a correct interpretation of the differences linked to growing areas alone. Therefore, it is useful to use a flexible all-round technique, and NMR spectroscopy coupled with multivariate statistical analysis is considered a powerful means of assessing food authenticity. The purpose of this review is to investigate the relevance of year, cultivar, and seasonal period in the determination of food geographical origin using NMR spectroscopy. The strategy for testing these three factors may differ from author to author, but a preliminary study of cultivar or collection year effects on NMR spectra is the most popular method before starting the geographical characterization of samples. In summary, based on the available literature, the most significant influence is due to cultivar, followed by harvesting year, however seasonality is not considered a source of variability in data analysis.
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10
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Ampem G, Le Gresley A, Grootveld M, Naughton DP. The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes. Front Nutr 2021; 8:721736. [PMID: 34447780 PMCID: PMC8382684 DOI: 10.3389/fnut.2021.721736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Accepted: 07/13/2021] [Indexed: 11/17/2022] Open
Abstract
Suppressing the evolution of lipid oxidation products (LOPs) in commercially available culinary oils is considered to represent a valuable health-promoting incentive since these agents have cytotoxic and genotoxic properties and have been implicated in the pathogenesis of several chronic disease states. One agent used to suppress LOPs formation is polydimethylsiloxane (PDMS). In this study, proton nuclear magnetic resonance (1H NMR) analysis was employed to evaluating the influence of increasing PDMS concentrations (6.25 × 10−7, 1.0 × 10−5, 0.025, 0.05, 0.1, 0.5, 1.0, 5.0, and 10.0 ppm) in either stirred or unstirred refined sunflower oil exposed to thermal stressing episodes continuously at 180°C for 300 min with no oil replenishment. Results acquired showed that the extent of blockage of LOPs generation was correlated with increasing concentrations of PDMS. The minimal level of added PDMS required to provide a statistically significant protective role for both stirred and unstirred culinary oils when exposed to high frying temperatures was only 6.25 × 10−7 ppm. Furthermore, stirring at 250 rpm was experimentally determined to reduce the functional role PDMS. This is vital in a real world setting since the boiling process of frying may ultimately reduce the LOPs suppression activity of PDMS.
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Affiliation(s)
- Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences, Science, Engineering, and Computing Faculty, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences, Science, Engineering, and Computing Faculty, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Martin Grootveld
- Health and Life Sciences, De Montfort University, Leicester, United Kingdom
| | - Declan P Naughton
- Department of Chemistry and Pharmaceutical Sciences, Science, Engineering, and Computing Faculty, Kingston University, Kingston-upon-Thames, United Kingdom
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11
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Tuenter E, Sakavitsi ME, Rivera-Mondragón A, Hermans N, Foubert K, Halabalaki M, Pieters L. Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate. Food Chem 2020; 343:128446. [PMID: 33160766 DOI: 10.1016/j.foodchem.2020.128446] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 10/15/2020] [Accepted: 10/18/2020] [Indexed: 01/08/2023]
Abstract
Ruby chocolate was introduced in 2017 as the fourth type of chocolate, in addition to white, milk and dark chocolate. However, until now not much is reported about its phytochemical composition. Therefore, we analyzed ruby chocolate by UPLC-HRMS, together with the three other types of chocolate. Feature-based molecular networking was carried out to aid in the identification, while a set of 51 reference compounds were analyzed simultaneously for targeted quantification. In this way, a total of 54 compounds could be (tentatively) identified in the chocolates, of which 43 were found in the ruby chocolate. Moreover, 19 compounds were quantified, of which 13 in the ruby chocolate. The compounds include flavan-3-ols, proanthocyanidins and methylxanthines, but also biogenic amines and alkaloids. In general, ruby chocolate contained lower levels of these constituents compared to dark chocolate. However, A-type proanthocyanidins were found to be characteristic for the ruby chocolate.
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Affiliation(s)
- Emmy Tuenter
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium.
| | - Maria E Sakavitsi
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece.
| | - Andrés Rivera-Mondragón
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium; Centre of Innovation and Technology Transfer, Institute of Scientific Research and High Technology Services (INDICASAT-AIP), Building 208, City of Knowledge, Panama, Panama; Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, University of Panama, Panama City, Panama.
| | - Nina Hermans
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium.
| | - Kenn Foubert
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium.
| | - Maria Halabalaki
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece.
| | - Luc Pieters
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium.
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12
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Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA. Food Res Int 2019; 129:108834. [PMID: 32036902 DOI: 10.1016/j.foodres.2019.108834] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/12/2019] [Accepted: 11/18/2019] [Indexed: 02/01/2023]
Abstract
Fermented cocoa beans can be described as a complex matrix that integrates the chemical history of beans, their processing, and environmental factors. This study presents an analysis that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical analysis of Venn diagram and a multivariate Analysis of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcohols. The differences in chemical composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcohols, some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcohols, ketones and hydrocarbons predominated.
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Affiliation(s)
- Marycarmen Utrilla-Vázquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Jacobo Rodríguez-Campos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Carlos Hugo Avendaño-Arazate
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias-INIFAP, Campo experimental Rosario Izapa, Carretera Tapachula-Cacahoatán Km. 18, 30780 Rosario Izapa, Chiapas, Mexico
| | - Anne Gschaedler
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico
| | - Eugenia Lugo-Cervantes
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad de Tecnología Alimentaria, Camino Arenero 1227, El Bajío del Arenal, 45019 Guadalajara, Mexico.
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13
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Le Gresley A, Ampem G, Grootveld M, Percival BC, Naughton DP. Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes. Food Funct 2019; 10:7952-7966. [DOI: 10.1039/c9fo02065a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
High-resolution NMR analysis has been used, for the first time, to identify, putatively, two new secondary aldehydic lipid oxidation products in culinary oils.
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Affiliation(s)
- Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences
- SEC Faculty
- Kingston University
- Kingston-upon-Thames
- UK
| | - Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences
- SEC Faculty
- Kingston University
- Kingston-upon-Thames
- UK
| | | | | | - Declan P. Naughton
- Department of Chemistry and Pharmaceutical Sciences
- SEC Faculty
- Kingston University
- Kingston-upon-Thames
- UK
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