Aroma Properties of Cocoa Fruit Pulp from Different Origins

Abstract

Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, δ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications.

Untargeted Metabolomics to Characterize the Urinary Chemical Landscape of E-Cigarette Users

“…We were able to identify three potential flavoring agents which expressed higher levels in vapers’ urine (Figure ). δ-DL, a sweetener with apricot and butter tastes, has been detected in a previous study on profiling constituents of e-liquids, and data supported its promotion in radical formation. , EL and γ-HL were two other flavoring chemicals detected in this study, which can provide sweetness with berry/pear/floral and caramel/coconut/nut tastes, respectively . It is noted that levulinic salts are common ingredients in converting alkaline free-base nicotine to protonated nicotine salts in e-liquids, which enhances perceptions of smoothness and mildness in taste .…”

Thermal stabilisation of cocoa fruit pulp — Effects on sensory properties, colour and microbiological stability

“…The isolation of the volatile organic compounds was carried out as described in detail by Bickel Haase et al (2021) . For this, 50 g pulp was vigorously stirred with 200 mL of dichloromethane (DCM) (Merck KgaA, Darmstadt, Germany) for 1 h at room temperature in a closed vessel.…”

“…GC-O was carried out as described by Bickel Haase et al (2021) using a Trace GC Ultra (Thermo Fisher Scientific GmbH, Dreieich, Germany) equipped with either a DB-FFAP or DB-5 capillary column (both 30 m × 0.32 mm, 0.25 μm film thickness) (J&W Scientific, Agilent Technologies GmbH, Waldbronn, Germany). The initial temperature of 40 °C was held for 2 min, raised at 6.0 °C/min to 235 °C (DB-FFAP) or 250 °C (DB-5), respectively, and held for 5 min.…”

“…For identification of the volatile organic compounds (VOCs) present in the distillates, GC-MS/O was performed using a Trace GC Ultra and a Trace dual stage quadrupole (DSQ) mass spectrometer (both Thermo Fisher Scientific GmbH) equipped with a DB-FFAP column (30 m × 0.32 mm, 0.25 μm film thickness, J&W Scientific, Waldbronn, Germany). Measurements were performed following the method described in detail by Bickel Haase et al (2021) . Samples were evaluated by three trained panellists.…”

“…In our previous study, we identified the aroma-active regions of fresh cocoa pulp from Indonesia, Vietnam, Cameroon and Nicaragua. We reported substantial differences in the aroma compositions of the four pulps, providing key insights for future food applications ( Bickel Haase et al, 2021 ). To the moment, the effect of processing on the sensory quality and microbial stability of cocoa pulp for food applications remains largely unexplored.…”