Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Hinneh, Michael; Semanhyia, Evangeline; Winne, Ann De; Tzompa‐Sosa, Daylan A.; Scalone, Gustavo Luis Leonardo; Meulenaer, Bruno De; Messens, Kathy; Durme, Jim Van; Afoakwa, Emmanuel Ohene; Cooman, Luc De; Dewettinck, Koen

doi:10.1016/j.foodres.2018.05.064

Cited by 70 publications

(49 citation statements)

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“…Many studies and numerous publications confirm that cocoa beans are a raw material carrying a powerful load of antioxidants, valued in today's diets mainly for their antiatherogenic, antiradical, and anticancer properties [3][4][5][6]. The genotype of cocoa beans, the region in which they are grown, the environmental conditions, as well as the conditions and parameters of applied technological operations, especially fermentation, drying, roasting, and conching, have a significant influence on the formation of sensory characteristics and antioxidant properties of cocoa bean processing products [7][8][9][10]. As numerous studies have shown, the most degrading content of phenolic compounds is the roasting stage-high-temperature heating of beans or cocoa shots, which significantly affects the antioxidant potential of chocolates [11][12][13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

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Section: Introductionmentioning

confidence: 99%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…In this work, the authors evaluated the influence of pod storage on the free amino acid profiles and the implications on the development of some Maillard reaction related to flavor volatiles. As a result, they found that although the concentration of free amino acids was directly proportional to pod storage duration, significant differences were observed for pod storage periods exceeding 7 days (Hinneh et al., ).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…Effluents were monitored fluorometrically. Another study using derivatization with a fluorescent chromophore to quantify the content of free amino acids in Forastero cocoa beans was conducted by Hinneh et al, 2018. In this work, the authors evaluated the influence of pod storage on the free amino acid profiles and the implications on the development of some Maillard reaction related to flavor volatiles. As a result, they found that although the concentration of free amino acids was directly proportional to pod storage duration, significant differences were observed for pod storage periods exceeding 7 days (Hinneh et al, 2018).…”

Section: Amino Acidsmentioning

confidence: 99%

“…One common alternative is to use GC after aqueous extraction and derivatization. Hinneh et al (2018) analyzed the sugar profile of Forastero cocoa beans by GC. For this purpose, these authors obtained an extract that was then derivatized in two steps: first oximation and second the formation of trimethylsilylesters.…”

Section: Sugarsmentioning

confidence: 99%

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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation

Fang

Zhong

et al. 2020

Food Science & Nutrition

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This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.

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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Cited by 70 publications

References 28 publications

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation

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