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Brückel K, Stark TD, Dawid C, Hofmann T. Molecular Changes during Germination of Cocoa Beans, Part 1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18606-18618. [PMID: 39110027 PMCID: PMC11342359 DOI: 10.1021/acs.jafc.4c03523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 07/18/2024] [Accepted: 07/18/2024] [Indexed: 08/22/2024]
Abstract
Some germination is known to occur during the process of fermentation in cocoa beans. The impact of this biological process on the course of cocoa fermentation is not known and was thus investigated. In order to determine the impact of germination at the molecular level as well as on flavor, an untargeted metabolomics approach using Ultra Performance Liquid Chromatography-Electrospray Ionization-Time of Flight-Mass Spectrometry (UPLC-ESI-ToF-MS) with simultaneous acquisition of low- and high-collision energy mass spectra (MSe) was performed. Extracts of raw and germinated cocoa beans of the same origin were measured and compared for characteristic differences by unsupervised principal component analysis. OPLS-DA revealed 12-hydroxyjasmonic acid (HOJA) sulfate, (+)-catechin and (-)-epicatechin as most down-regulated compounds as well as two hydroxymethylglutaryl (HMG) glucosides A and B among others as decisive up-regulated compounds in the germinated material. Additionally, further HMG glucosides and 12-hydroxyjasmonic acid could be identified in cocoa for the first time by coelution with isolated and synthesized reference compounds. HOJA sulfate, which has been postulated in cocoa, and HOJA were revealed to impart bitter and astringent taste qualities.
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Affiliation(s)
- Konrad Brückel
- Food
Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Timo D. Stark
- Food
Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Corinna Dawid
- Food
Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Food
Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
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2
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Ma S, Ding C, Zhou C, Shi H, Bi Y, Zhang H, Xu X. Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors. Heliyon 2024; 10:e34678. [PMID: 39144929 PMCID: PMC11320463 DOI: 10.1016/j.heliyon.2024.e34678] [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: 04/06/2024] [Revised: 06/27/2024] [Accepted: 07/15/2024] [Indexed: 08/16/2024] Open
Abstract
Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut kernels through roasting/steaming and pressing operations, etc. The flavor of FPOs plays a crucial role in their acceptability and applications and their flavor profiles are an important factor in determining their overall quality. This paper presents a systematic literature review of recent advances and knowledge on FPOs, especially their flavors, in which it is focused on the evaluation of volatile compounds, the factors influencing the formation of flavor compounds, and formation mechanisms of those typical flavor compounds. More than 300 volatiles are found in FPOs, while some key aroma-active compounds and their potential formation pathways are examined. Factors that have big influences on flavor are discussed also, including the properties of raw materials, processing technologies, and storage conditions. Ultimately, the paper highlights the challenges facing, including the challenges in flavor analysis, the relationship between volatile compounds and sensory attributes, as well as the opening of the blackboxes of flavor formations during the processing steps, etc.
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Affiliation(s)
- Sumin Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Caixia Ding
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Chuan Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Haiming Shi
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Yanlan Bi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Xuebing Xu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
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3
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Brückel K, Stark TD, Dawid C, Hofmann T. Molecular Changes during Germination of Cocoa Beans, Part 2. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17524-17535. [PMID: 39074251 PMCID: PMC11311213 DOI: 10.1021/acs.jafc.4c03524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/31/2024]
Abstract
A recently published untargeted metabolomics approach toward marker compounds of cocoa germination revealed and identified 12-hydroxyjasmonic acid sulfate, (+)-catechin, and (-)-epicatechin as the most downregulated compounds and two hydroxymethylglutaryl glucosides (HMG gluc) A and B, among others, as the decisive upregulated compounds in the germinated material. These findings were quantitatively evaluated using ultrahigh-performance liquid chromatography-tandem mass spectrometry not only in previously examined sample material but also in a vastly expanded array of cocoa samples of different provenience and process and in cocoa products such as cocoa liquor and chocolate. Hereby, yields of newly identified HMG gluc derivatives could be determined in raw, fermented, germinated, and alternatively processed cocoa, and isomers of HMG gluc A and B could be established as key process indicators. Based on unsupervised clustering and supervised classification, models could identify germinated samples in testing sets consisting of raw, fermented, and germinated samples.
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Affiliation(s)
- Konrad Brückel
- Food
Chemistry and Molecular Sensory Science, TUM School of Life
Sciences Professorship for Functional Phytometabolomics, TUM School of Life
Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Timo D. Stark
- Food
Chemistry and Molecular Sensory Science, TUM School of Life
Sciences Professorship for Functional Phytometabolomics, TUM School of Life
Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Corinna Dawid
- Food
Chemistry and Molecular Sensory Science, TUM School of Life
Sciences Professorship for Functional Phytometabolomics, TUM School of Life
Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Food
Chemistry and Molecular Sensory Science, TUM School of Life
Sciences Professorship for Functional Phytometabolomics, TUM School of Life
Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
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4
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Dusart A, Grosjean J, Autuori M, Goscinny S, Collin S. Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13308-13319. [PMID: 38808883 DOI: 10.1021/acs.jafc.4c01043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
α,β-Unsaturated carbonyls are highly reactive and described as structural alerts for genotoxicity. Ten of them (either commercially available or synthesized here by combinatorial chemistry) were first investigated throughout the chocolate-making process by solvent-assisted flavor evaporation (SAFE) coupled to GC-MS/SIM. Monitored α,β-unsaturated aldehydes were formed during chocolate production, primarily through aldol condensation of Strecker aldehydes triggered by bean roasting. Notably, levels of 2-phenylbut-2-enal (up to 399 μg·kg-1) and 5-methyl-2-phenylhex-2-enal (up to 216 μg·kg-1) increased up to 40-fold. Dry conching caused evaporation of α,β-unsaturated carbonyls, while wet conching partially restored or increased their levels due to cocoa butter addition. Further analyses showed that α,β-unsaturated aldehydes also occurred in most commercial sweet snacks (up to 16 μg·kg-1), although often at lower concentrations than in roasted cocoa or derived chocolates. In the end, none of the monitored α,β-unsaturated aldehydes did raise a health concern compared to current maximum use levels (2-5 mg·kg-1). On the other hand, much higher levels of genotoxic furan-2(5H)-one were found in crepe and cake samples (up to 4.3 mg·kg-1).
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Affiliation(s)
- Alexandre Dusart
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, Ixelles 1050, Belgium
| | - Julie Grosjean
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium
| | - Manon Autuori
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium
| | - Séverine Goscinny
- Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, Ixelles 1050, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium
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5
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Hofstetter CK, Dunkel A, Bussy U, Wimmer M, Kauz T, Stark TD, Didzbalis J, Dawid C, Hofmann T. Toward Unified Flavor Quantitation in Cocoa-Based Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20243-20250. [PMID: 38084639 DOI: 10.1021/acs.jafc.3c06868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent product quality over the entirety of a manufacturing process. Such a method, so-called "unified flavor quantitation", has been successfully applied to several different food products in recent years. The simultaneous detection of aroma and taste compounds by means of ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) enables the analysis and quantification of an enormously large number of compounds in a single run. To evaluate the limits of this method, chocolate, a high-fat, complex matrix, was selected. In 38 distinct commercial chocolate samples, 20 flavor-active acids, aldehydes, and sugars were analyzed after a simple, rapid extraction step followed by derivatization with 3-nitrophenylhydrazine using a single UHPLC-MS/MS method. The results obtained highlight the great potential of the "unified flavor quantitation" approach and demonstrate the possibility of high-throughput quantitation of key aroma- and taste-active molecules in a single assay.
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Affiliation(s)
- Christoph Konrad Hofstetter
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Ugo Bussy
- Mars Inc., 6885 Elm Street, McLean, Virginia 22101, United States
| | - Miriam Wimmer
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Thomas Kauz
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Timo D Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - John Didzbalis
- Mars Inc., 6885 Elm Street, McLean, Virginia 22101, United States
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany
- Professorship for Functional Phytometabolomics, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
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6
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Ac-Pangan MF, Engeseth NJ, Cadwallader KR. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37307497 DOI: 10.1021/acs.jafc.3c01366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed chocolate products due to their potential positive health benefits. The odor-important compounds and sensory characteristics of minimally processed (unroasted) and conventionally roasted dark chocolates were determined by gas chromatography-olfactometry, aroma extract dilution analysis (AEDA), and stable isotope dilution analysis (SIDA). Except for acetic acid, all odorants had higher odor-activity values (OAVs) in roasted chocolate. Acetic acid, developed during fermentation and drying, had the highest OAV in both chocolates but was better preserved in unroasted chocolate. Compounds making a greater aroma impact on roasted chocolate compared with unroasted chocolate included dimethyl trisulfide, 2-ethyl-3,5-dimethylpyrazine, and 3-methylbutanal. Nine significant sensory attributes in unroasted and roasted chocolates were identified. Vinegar (aroma) and roasted (aroma and aroma by mouth), sweet (taste), and hardness (texture) attributes differed between unroasted and roasted chocolates. The results of this study enforce the embracement of low thermal processes to showcase the inherent flavor potential of cacao beans but also to support the concept of chocolate "terroir" by potentially preserving important aroma compounds developed during fermentation.
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Affiliation(s)
- Marlon F Ac-Pangan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street Southwest, Blacksburg, Virginia 24061, United States
| | - Nicki J Engeseth
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 South Goodwin Avenue, Urbana, Illinois 61801, United States
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1302 West Pennsylvania Avenue, Urbana, Illinois 61801, United States
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7
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Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I. Decoding the Fine Flavor Properties of Dark Chocolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13730-13740. [PMID: 36255101 DOI: 10.1021/acs.jafc.2c04166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol.
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Affiliation(s)
- Lisa Ullrich
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Bettina Casty
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Amandine André
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Tilo Hühn
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany
| | - Irene Chetschik
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland
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8
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Sioriki E, Tuenter E, de Walle DV, Lemarcq V, Cazin CSJ, Nolan SP, Pieters L, Dewettinck K. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds. Food Chem 2022; 381:132082. [PMID: 35114618 DOI: 10.1016/j.foodchem.2022.132082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 11/04/2022]
Abstract
Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception.
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Affiliation(s)
- Eleni Sioriki
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
| | - Emmy Tuenter
- Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium.
| | - Davy Van de Walle
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
| | - Valérie Lemarcq
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
| | - Catherine S J Cazin
- Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium.
| | - Steven P Nolan
- Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium.
| | - Luc Pieters
- Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium.
| | - Koen Dewettinck
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
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9
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Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4057-4065. [PMID: 35316045 DOI: 10.1021/acs.jafc.1c08238] [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] [Indexed: 06/14/2023]
Abstract
In a previous investigation, "moist incubation" was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment, unfermented and dried nibs are rehydrated with an aqueous solution containing lactic acid and ethanol to adjust the pH value and are subsequently incubated at 45 °C under aerobic conditions for 72 h before drying. The aim of the present study was to investigate the sensory properties and aroma composition of dark chocolates made of these materials after roasting. Therefore, gas chromatography-olfactometry (GC-O) in combination with aroma extract dilution analysis (AEDA), quantitation with isotopically labeled standards, odor activity value (OAV) determination, and sensory analysis were performed. The three different chocolates had distinct sensory and OAV profiles. The sensory profiles showed a higher intensity of fruity aroma notes and a lower intensity of bitterness and astringency in the chocolate made with the moist incubated cocoa, while the chocolate made of fermented cocoa reached higher scores in the roasty aroma notes. Furthermore, higher OAVs were determined for the Strecker aldehydes in the chocolate made of the moist incubated cocoa, whereas higher OAVs for the pyrazines and the acids were detected in the chocolate made of fermented cocoa. In contrast, the chocolate produced with the unfermented cocoa showed low cocoa specific aroma notes and high levels of astringency and bitterness. The detected differences reveal interesting insights into the influence of different postharvest treatments on the resulting aroma composition in the final chocolate. Furthermore, the alternative postharvest treatment was demonstrated to result in chocolates with a pleasant sensory profile.
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Affiliation(s)
- Ansgar Schlüter
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), Wädenswil, 8820 Wädenswil, Switzerland
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany
| | - Tilo Hühn
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), Wädenswil, 8820 Wädenswil, Switzerland
| | - Markus Kneubühl
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), Wädenswil, 8820 Wädenswil, Switzerland
| | - Karin Chatelain
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), Wädenswil, 8820 Wädenswil, Switzerland
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, 20146 Hamburg, Germany
- Institute of Food Technology and Chemistry, Technische Universität Berlin, 13355 Berlin, Germany
| | - Irene Chetschik
- Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), Wädenswil, 8820 Wädenswil, Switzerland
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10
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Porcelli C, Steinhaus M. Molecular characterisation of an atypical coconut-like odour in cocoa. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03981-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractParallel application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odour activity values as ratios of the concentrations to the odour threshold values suggested δ-2-decenolactone as the crucial compound. Chiral analysis showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odour threshold value, that is 100 µg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.
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