1
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Aspromonte J, Mascrez S, Eggermont D, Purcaro G. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis. Anal Bioanal Chem 2024; 416:2221-2246. [PMID: 37999723 DOI: 10.1007/s00216-023-05048-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/22/2023] [Accepted: 11/09/2023] [Indexed: 11/25/2023]
Abstract
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of separation science in the 1990s. They have a common root in their introduction and have found a perfect coupling in their evolution and applications. This review will focus on food analysis, where the paradigm has changed significantly over time, moving from a targeted analysis, focusing on a limited number of analytes at the time, to a more holistic approach for assessing quality in a larger sense. Indeed, not only some major markers or contaminants are considered, but a large variety of compounds and their possible interaction, giving rise to the field of foodomics. In order to obtain such detailed information and to answer more sophisticated questions related to food quality and authenticity, the use of SPME-GC × GC-MS has become essential for the comprehensive analysis of volatile and semi-volatile analytes. This article provides a critical review of the various applications of SPME-GC × GC in food analysis, emphasizing the crucial role this coupling plays in this field. Additionally, this review dwells on the importance of appropriate data treatment to fully harness the results obtained to draw accurate and meaningful conclusions.
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Affiliation(s)
- Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas (Universidad Nacional de La Plata, CIC-PBA, CONICET), Calle 47 Esq. 115, 1900, La Plata, Argentina
| | - Steven Mascrez
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Damien Eggermont
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage Des Déportés, 2, B-5030, Gembloux, Belgium.
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2
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Herrera-Rocha F, León-Inga AM, Aguirre Mejía JL, Rodríguez-López CM, Chica MJ, Wessjohann LA, González Barrios AF, Cala MP, Fernández-Niño M. Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes. Food Chem 2024; 435:137529. [PMID: 37769563 DOI: 10.1016/j.foodchem.2023.137529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 09/14/2023] [Accepted: 09/16/2023] [Indexed: 10/03/2023]
Abstract
The production of fine-flavor cocoa represents a promising avenue to enhance socioeconomic development in Colombia and Latin America. Premium chocolate is obtained through a post-harvesting process, which relies on semi-standardized techniques. The change in the metabolic profile during cocoa processing considerably impacts flavor and nutraceutical properties of the final product. Understanding this impact considering both volatiles and non-volatile compounds is crucial for process and product re-engineering of cocoa post-harvesting. Consequently, this work studied the metabolic composition of cocoa liquor by untargeted metabolomics and lipidomics. This approach offered a comprehensive view of cocoa biochemistry, considering compounds associated with bioactivity and flavor in cocoa liquor. Their variations were traced back over the cocoa processing (i.e., drying, and roasting), highlighting their impact on flavor development and the nutraceutical properties. These results represent the basis for future studies aimed to re-engineer cocoa post-harvesting considering the variation of key flavor and bioactive compounds over processing.
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Affiliation(s)
- Fabio Herrera-Rocha
- Grupo de Diseño de Productos y Procesos (GDPP), Departamento de Ingeniería Química y de Alimentos, Universidad de los Andes, Bogotá 111711, Colombia
| | - Ana M León-Inga
- MetCore - Metabolomics Core Facility, Vice-Presidency for Research, Universidad de los Andes, Bogotá 111711, Colombia
| | | | | | | | - Ludger A Wessjohann
- Leibniz-Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, D-06120 Halle, Germany
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Departamento de Ingeniería Química y de Alimentos, Universidad de los Andes, Bogotá 111711, Colombia
| | - Mónica P Cala
- MetCore - Metabolomics Core Facility, Vice-Presidency for Research, 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.
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3
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Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L. Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. Foods 2023; 12:3924. [PMID: 37959042 PMCID: PMC10647436 DOI: 10.3390/foods12213924] [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: 08/29/2023] [Revised: 09/19/2023] [Accepted: 09/26/2023] [Indexed: 11/15/2023] Open
Abstract
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.
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Affiliation(s)
- Tania María Guzmán-Armenteros
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Jenny Ruales
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Cristina Cuesta-Plúa
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Juan Bravo
- Agencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, Ecuador; (C.C.-P.); (J.B.)
| | - Marco Sinche
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Edwin Vera
- Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, Ecuador; (T.M.G.-A.); (J.R.); (E.V.)
| | - Edison Vera
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Paul Vargas-Jentzsch
- Departamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, Ecuador; (M.S.); (E.V.); (P.V.-J.)
| | - Valerian Ciobotă
- Rigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USA;
| | - Fernando E. Ortega-Ojeda
- Departamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain;
- Instituto Universitario de Investigación en Ciencias Policiales (IUICP), Universidad de Alcalá, Libreros 27, 28801 Alcalá de Henares, Madrid, Spain
| | - Andrés Proaño
- Programa de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, Ecuador;
| | - Armando Echeverría
- Facultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, Ecuador;
| | - Luis Ramos-Guerrero
- Grupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, Ecuador
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4
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Balcázar-Zumaeta CR, Castro-Alayo EM, Muñoz-Astecker LD, Cayo-Colca IS, Velayarce-Vallejos F. Food Technology forecasting: A based bibliometric update in functional chocolates. Heliyon 2023; 9:e19578. [PMID: 37681142 PMCID: PMC10480631 DOI: 10.1016/j.heliyon.2023.e19578] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/09/2023] Open
Abstract
Technology forecasting (TF) based on bibliometric tools allows knowing the technological trends of developed topics based on experience and current knowledge, thus anticipating future changes. To reduce hunger and improve nutrition, the food-based topic is of central concern, especially functional food. Among these, various studies on chocolates have been performed. On a global scale, these products are at the level of patents, with China leading it, vastly outperforming the cocoa-producing countries. Though no known functional chocolates are sold under that specific name, chocolates on the market serve as "carriers" of bioactive compounds. Unfortunately, they cannot be attributed to health properties since these properties have to be evaluated with in vitro, in vivo, and clinical studies. Launching functional chocolate on the market is possible; however, it would be a long-term process involving previous stages such as studying its ingredients' bioactive properties, laboratory-level product development, functional properties, and quality and acceptance parameters. For research purposes, it is possible to speak of functional chocolates, potentially functional chocolates, or chocolates enriched with bioactive compounds since the development of research does not necessarily involve launching the product on the market.
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Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Piura, Jr. Tacna 748, Piura, Peru
| | - Efraín M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
- Industrial Engineering Program, Academic Department of Engineering, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel, Lima 32, Peru
| | - Lucas D. Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Fredy Velayarce-Vallejos
- Facultad de Ingeniería de Sistemas y Mecánica, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru, Chachapoyas, Amazonas, Peru
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5
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Chen B, Wang X, Zhang Y, Zhang W, Pang X, Zhang S, Lu J, Lv J. Determination and Risk Assessment of Flavor Components in Flavored Milk. Foods 2023; 12:foods12112151. [PMID: 37297397 DOI: 10.3390/foods12112151] [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: 04/13/2023] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed to determine chemical composition and assess exposure in flavored milk among Chinese residents, based on risk assessment methodologies of acceptable daily intake (ADI) and toxicological concern threshold (TTC). Esters (32.17%), alcohols (11.19%), olefins (9.09%), aldehydes (8.39%), and ketones (7.34%) comprised the majority of the flavoring samples. Methyl palmitate (90.91%), ethyl butyrate (81.82%), and dipentene (81.82%) had the highest detection rates in flavor samples. This study screened fifteen flavor components of concern and discovered that 2,3,5-trimethylpyrazine, furfural, benzaldehyde, and benzenemethanol were detected in 100% of flavored milk samples. Benzenemethanol was found in the highest concentration (14,995.44 μg kg-1). The risk assessment results revealed that there was no risk for Chinese residents in consuming flavored milk, and the maximum per capita daily consumption of 2,3,5-trimethylpyrazine, furfural, and benzenemethanol were 226.208 g, 140.610 g, and 120.036 g, respectively. This study could provide guidelines for amounts of flavor additive ingredients in milk.
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Affiliation(s)
- Baorong Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaodan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wenyuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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6
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023:1-13. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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7
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Velasquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 2023; 9:e15129. [PMID: 37089295 PMCID: PMC10119589 DOI: 10.1016/j.heliyon.2023.e15129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC-MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin.
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8
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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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9
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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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10
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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11
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Guckenbiehl Y, Martin A, Ortner E, Rothkopf I, Schweiggert-Weisz U, Buettner A, Naumann-Gola S. Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate. Food Res Int 2022; 162:112063. [PMID: 36461389 DOI: 10.1016/j.foodres.2022.112063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 10/12/2022] [Accepted: 10/16/2022] [Indexed: 11/25/2022]
Abstract
Chocolate conching is a highly complex, thermomechanical process that transforms the aroma and flow properties of a dry starting material. Different conched plastic masses of dark chocolate were characterized. Rheological characterization of plastic masses was performed for the first time using a closed cavity rheometer (CCR1). In free cocoa butter derived from the plastic masses, acetic acid, benzaldehyde, (R,S)-(±)-linalool, 2,3,5,6-tetramethylpyrazine, and 2-phenylethanol were quantified by stable isotope dilution analysis (SIDA2) and gas chromatography-mass spectrometry. During the conching process, the amount of free cocoa butter increased possibly due to de-agglomeration. The complex viscosity of the plastic mass decreased as a function of conching time. Regarding aroma refinement, the concentrations of all five aroma-active volatiles decreased with increasing conching duration, albeit to varying degrees. The level of acetic acid showed the most pronounced decrease of about 60%, whereas linalool exhibited the lowest decrease in concentration, up to 26%. Overall, a lower polarity or boiling point of the aroma-active volatiles was linked to a stronger decrease in concentration during conching. These data illustrate the influence of conching on texture and the respective aroma changes, which deepens understanding of the conching effect on the sensory quality of dark chocolate.
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12
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Quispe-Sanchez L, Mestanza M, Goñas M, Gill ERA, Oliva-Cruz M, Chavez SG. Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours. Front Nutr 2022; 9:990887. [PMID: 36204381 PMCID: PMC9531265 DOI: 10.3389/fnut.2022.990887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.
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Affiliation(s)
- Luz Quispe-Sanchez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- *Correspondence: Luz Quispe-Sanchez,
| | - Marilu Mestanza
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Malluri Goñas
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Elizabeth Renee Ambler Gill
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
- College of Life Sciences and Agriculture COLSA, University of New Hampshire, Durham, NC, United States
| | - Manuel Oliva-Cruz
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
| | - Segundo G. Chavez
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas, Peru
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13
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Xiang X, Hu G, Yu Z, Li X, Wang F, Ma X, Huang Y, Liu Y, Chen L. Changes in the textural and flavor characteristics of egg white emulsion gels induced by lipid and thermal treatment. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Farghal HH, Mansour ST, Khattab S, Zhao C, Farag MA. A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds. Food Chem 2022; 394:133529. [PMID: 35759838 DOI: 10.1016/j.foodchem.2022.133529] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/25/2022]
Abstract
Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.
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Affiliation(s)
| | - Somaia T Mansour
- Chemistry Department, American University in Cairo, New Cairo, Egypt
| | - Sondos Khattab
- Chemistry Department, American University in Cairo, New Cairo, Egypt
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China.
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt.
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15
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Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022; 21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro Pio C. Augusto
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
| | - Helena M. A. Bolini
- Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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16
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Fayek NM, Xiao J, Farag MA. A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34933625 DOI: 10.1080/10408398.2021.2017260] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Natural pyrazines, mainly methyl- or ethyl-substituted forms, are commonly applied as flavor ingredients in raw and roasted food. Meanwhile alkylpyrazines are used as food preservatives due to their effective antimicrobial action. These natural pyrazines are widely distributed in several biological systems such as plants, animals, and insects; each with respective physiological role. Besides, pyrazines are formed in food via thermal treatment and fermentation. This review presents the most comprehensive overview of pyrazines with correlation to their chemical structures and different applications with emphasis on their food applications. The major part deals with pyrazines generated in thermally treated food, reaction mechanisms highlighting factors and optimum conditions affecting their production. Additionally, the several metabolic reactions mediating for pyrazines metabolism in humans and excretion via the kidney are discussed and on context to their effects. Lastly, a review of the different techniques applied for pyrazines isolation, detection and quantitation is presented. The study provides future considerations and direction of research on this important dietary component and their applications. Pyrazines multifunctional chemistry is of value to the food sector, by presenting the best practices for their production whilst the detrimental effects are minimized.
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Affiliation(s)
- Nesrin M Fayek
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.,Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain.,College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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17
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Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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18
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The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods 2021; 10:foods10030642. [PMID: 33803676 PMCID: PMC8002928 DOI: 10.3390/foods10030642] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.
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19
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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: 76] [Impact Index Per Article: 25.3] [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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20
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Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process. Metabolites 2021; 11:metabo11020071. [PMID: 33530548 PMCID: PMC7911988 DOI: 10.3390/metabo11020071] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/16/2021] [Accepted: 01/21/2021] [Indexed: 02/03/2023] Open
Abstract
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.
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21
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Silva LP, Campos NDS, Lisboa TP, de Faria LV, Matos MAC, Matos RC, de Sousa RA. Simultaneous determination of cadmium, lead and copper in chocolate samples by square wave anodic stripping voltammetry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:418-426. [PMID: 33493080 DOI: 10.1080/19440049.2020.1857443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
In this work, an effective and simple method is proposed for the simultaneous determination of cadmium, lead and copper in chocolate samples by Square Wave Anodic Stripping Voltammetry (SWASV). An ultrasonic bath was used for the extraction of cadmium, lead and copper from fourteen chocolate samples using HNO3 solution (7 mol L-1). The electrochemical system consisted of a cell with three electrodes and HCl solution (10 mmol L-1) as the supporting electrolyte. An efficient extraction of the metals (~100%) was attained after 1 h of ultrasonic pre-treatment. Quantitative analysis was carried out by the standard addition method. Good linearity, precision and accuracy were obtained in the range of concentrations examined. The accuracy was evaluated by means of a reference sample of spiked skim milk powder (BCR 151) to prove the reliability of the method. Detection limits (LOD) of 0.089, 0.059 and 0.018 µg g-1 were found for cadmium, copper and lead, respectively, in the chocolate samples. Concentrations in chocolate samples were 4.30-138 µg g-1 for Cu and 0.83-27.9 µg g-1 for Pb, with no significant Cd. The simultaneous determination brings advantages to other methods already reported for chocolate analysis and the samples preparation proposed avoids the traditional sample mineralization step. These characteristics show this new method is especially attractive for case studies and routine analysis.
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Affiliation(s)
- Larissa Pinto Silva
- BACCAN (Grupo BACCAN De Química Analítica), Departamento De Química, Instituto De Ciências Exatas, Universidade Federal De Juiz De Fora, Juiz de for A, MG, Brazil
| | - Náira Da Silva Campos
- BACCAN (Grupo BACCAN De Química Analítica), Departamento De Química, Instituto De Ciências Exatas, Universidade Federal De Juiz De Fora, Juiz de for A, MG, Brazil
| | - Thalles Pedrosa Lisboa
- BACCAN (Grupo BACCAN De Química Analítica), Departamento De Química, Instituto De Ciências Exatas, Universidade Federal De Juiz De Fora, Juiz de for A, MG, Brazil
| | - Lucas Vinícius de Faria
- Instituto De Ciências Exatas, Universidade Federal De Juiz De Fora, Juiz de for A, MG, Brazil
| | | | - Renato Camargo Matos
- Instituto De Ciências Exatas, Universidade Federal De Juiz De Fora, Juiz de for A, MG, Brazil
| | - Rafael Arromba de Sousa
- BACCAN (Grupo BACCAN De Química Analítica), Departamento De Química, Instituto De Ciências Exatas, Universidade Federal De Juiz De Fora, Juiz de for A, MG, Brazil
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22
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23
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Franchina FA, Zanella D, Dubois LM, Focant J. The role of sample preparation in multidimensional gas chromatographic separations for non‐targeted analysis with the focus on recent biomedical, food, and plant applications. J Sep Sci 2020; 44:188-210. [DOI: 10.1002/jssc.202000855] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/22/2020] [Accepted: 10/23/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Flavio A. Franchina
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Delphine Zanella
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Lena M. Dubois
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
| | - Jean‐François Focant
- Molecular System Organic & Biological Analytical Chemistry Group University of Liège Liège Belgium
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24
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Zhu J, Niu Y, Xiao Z. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chem 2020; 339:128136. [PMID: 33152893 DOI: 10.1016/j.foodchem.2020.128136] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 08/30/2020] [Accepted: 09/16/2020] [Indexed: 01/11/2023]
Abstract
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1), Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), a flame photometric detector (FPD), odor activity value (OAV), and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) were employed. A total of 50 aroma compounds were perceived and 24 compounds were identified as important compounds related to OAV, such as dimethyl sulfide (OAV: 126-146), skatole (OAV: 27-50), furaneol (OAV: 8-27), (Z)-jasmone (OAV: 16-23), 2-methylbutanal (OAV: 15-22), and 3-methylbutanal (OAV: 68-87). Furthermore, the S-curve method was used to research the effect of aroma compounds on the threshold of aroma recombination (AR). The AR thresholds decreased from 3.8 mL to 0.45, 0.66, 0.93, 0.95, 0.75, 1.09, 3.01, and 2.57 mL after addition of eight compounds (skatole, furaneol, (Z)-jasmone, α-damascenone, sclareololide, dihydroactinidiolide, vanillin, and δ-valerolactone), indicating that those compounds (OAV >1) were contributors to the overall aroma of Laoshan teas.
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Affiliation(s)
- JianCai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
| | - ZuoBing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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25
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Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
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Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
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26
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Acierno V, de Jonge L, van Ruth S. Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS. Food Res Int 2020; 133:109212. [DOI: 10.1016/j.foodres.2020.109212] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 03/25/2020] [Accepted: 03/31/2020] [Indexed: 12/18/2022]
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27
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Toker OS, Palabiyik I, Pirouzian HR, Aktar T, Konar N. Chocolate aroma: Factors, importance and analysis. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Deuscher Z, Gourrat K, Repoux M, Boulanger R, Labouré H, Le Quéré JL. Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules 2020; 25:E1809. [PMID: 32326405 PMCID: PMC7221797 DOI: 10.3390/molecules25081809] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/10/2020] [Accepted: 04/12/2020] [Indexed: 02/04/2023] Open
Abstract
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi² test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.
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Affiliation(s)
- Zoé Deuscher
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
| | - Karine Gourrat
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- ChemoSens Platform, CSGA, F-21000 Dijon, France
| | - Marie Repoux
- Valrhona, 14 av. du Président Roosevelet, F-26602 Tain l’Hermitage, France
| | - Renaud Boulanger
- CIRAD, UMR Qualisud, F-34398 Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Hélène Labouré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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29
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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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A Novel Extraction Method for Aroma Isolation from Dark Chocolate Based on the Oiling-Out Effect. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01642-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Xiang Z, Chen X, Qian C, He K, Xiao X. Determination of volatile flavors in fresh navel orange by multidimensional gas chromatography quadrupole time-of-flight mass spectrometry. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1662429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Zhangmin Xiang
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis, Guangzhou, China
| | - Xiaotian Chen
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis, Guangzhou, China
| | - Chenyu Qian
- Guizhou Provincial Key Laboratory of Mountainous Environmental Protection/School of Life Science, Guizhou Normal University, Guiyang, China
| | - Kaili He
- School of Science, Shenyang University of Technology, Liaoning, China
| | - Xue Xiao
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals, Guangdong Institute of Analysis, Guangzhou, China
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32
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33
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Du L, Wang C, Zhang C, Ma L, Xu Y, Xiao D. Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis. Microchem J 2019. [DOI: 10.1016/j.microc.2019.02.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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34
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Zhao L, Qin X, Hou X, Li Y, Zhang K, Gong W, Nie J, Wang T. Research on determination of BTEX in human whole blood using purge and trap-gas chromatography-mass spectrometry combined with isotope internal standard. Microchem J 2019. [DOI: 10.1016/j.microc.2018.10.038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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35
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Velásquez S, Peña N, Bohórquez JC, Gutierrez N, Sacks GL. Volatile and sensory characterization of roast coffees – Effects of cherry maturity. Food Chem 2019; 274:137-145. [DOI: 10.1016/j.foodchem.2018.08.127] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/25/2018] [Accepted: 08/28/2018] [Indexed: 10/28/2022]
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