Characterisation of the chocolate aroma in roast jackfruit seeds

Spada, Fernanda Papa; Balagiannis, Dimitrios P.; Purgatto, Eduardo; Alencar, Severino Matias do; Canniatti‐Brazaca, Solange Guidolin; Parker, Jane K.

doi:10.1016/j.foodchem.2021.129537

Cited by 9 publications

(8 citation statements)

References 34 publications

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“…Furan compounds are produced during the thermal degradation of fructose and glucose and are generally described as having a caramel and nutty aroma (Dong et al., 2012). Pyrroles are found in most cooked foods and are typically associated with roasted, cooked, and burnt flavors generated in the Maillard reaction (Spada et al., 2021). In this study, three furans (2,5‐dimethylfuran, 2‐pentylfuran, and 2‐ethylfuran) and four pyrroles (N‐methyl pyrrole, 1‐furfuryl pyrrole, 2‐acetyl pyrrole, and 1‐ethyl‐1H‐pyrrole) were detected.…”

Section: Resultsmentioning

confidence: 99%

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Sun

Zhang²,

Han

et al. 2022

Journal of Food Science

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Roasting affects the physicochemical and nutritional qualities of flaxseed oil (FSO). The FSO samples were extracted from the roasting flaxseeds at 10‐, 20‐, and 30‐min points and at different temperatures (140°C, 160°C, and 180°C). A total of 61 volatile compounds were identified, and the quantity of the volatile compounds increased significantly (p < 0.05) after roasting. The maximum aldehyde (25.83%) and heterocyclic content (29.26%) was obtained from the samples roasted at 200°C for 20 and 30 min, respectively. The predominant fatty acid in FSO samples was linolenic acid (46.01%–49.35%), which changed dynamically during roasting. The loss of α‐, γ‐, and δ‐tocopherol after roasting was 28.73, 109.78, and 6.67 mg/100 g, respectively. The principal component analysis and hierarchical cluster analysis results showed good discrimination of the different FSO samples into three groups, which were mainly related to the roasting time. Therefore, it can be concluded that roasting time has a stronger effect on the volatile composition of FSO than the temperature during the roasting process. This work provides a basis for improving the aroma of FSO. Practical Application The roasting process is used to extract flaxseed oil (FSO) from flaxseeds. Studying the physicochemical properties and quality characteristics of FSO under diverse roasting conditions is an important step in producing FSO in the food industry, which can give precise instructions to produce flaxseed oil in factories. The results of this study document the volatile constituents generated in FSO samples extracted from flaxseeds during roasting, which may help manufacturers, who are trying to develop natural and artificial FSO flavors.

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Section: Resultsmentioning

confidence: 99%

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Sun

Zhang²,

Han

et al. 2022

Journal of Food Science

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“…As one of the critical products of the Maillard reaction, pyrazines are formed by Strecker degradation of leucine, isoleucine, and glycine [34], and have strong sensory characteristics. They typically have baked aromas such as baked hazelnuts, baked barley, and baked corn [35].…”

Section: Vocs In Defatted Tiger Nut Flourmentioning

confidence: 99%

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Guan

Liu

et al. 2022

Foods

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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“…Raw cocoa beans have an unappealing acidic (vinegar-like) and astringent flavour and must ferment before being dried and roasted for the cocoa odour to fully develop. The enzymatic hydrolysis of polysaccharides and protein fractions results in the release of Maillard precursors, such as free amino acids and reducing sugars, which are then transformed into the essential volatile components of cocoa-many of which are pyrazines-during the roasting of cocoa beans via the Maillard and Strecker reactions [12,14]. Fresh cocoa beans undergo the rapid metabolization of sugars from the mucilaginous pulp of the seeds to create volatile and nonvolatile organic acids; the degradation of proteins to produce peptides and free amino acids; the oxidation of polyphenols to create insoluble compounds (o-quinones); and the hydrolysis of glycosides (mainly anthocyanins).…”

Section: Fermentation Stage Of Cocoa Manufacturingmentioning

confidence: 99%

“…This aldehyde can be produced by the Maillard reaction from the Strecker degradation of the specific amino acid. Additionally, the relationship between the alkylpyrazines 2,3-dimethylpyrazine, tetramethylpyrazine and trimethylpyrazine is utilized to gauge the extent of cocoa roasting [13,14,16,17,[19][20][21]. 2,5-diketopiperazines, another type of heterocyclic molecule that contributes to the choco-late flavour by adding pleasant bitterness, were discovered to be possible identifiers of cocoa bean variety as well as indications of postharvest heat processing [22].…”

Section: Roasting Stage Of Cocoa Manufacturingmentioning

confidence: 99%

“…In Table 5 we present information from the literature sources regarding concentration, OT, FD factors and OAVs of cocoa, dark and milk chocolate samples. [12,65], 180,000 a [17], 300,000 a [26], 500,000 a [12] 0.00024 pw [17] 0-0.067(0.043) pw [17] 0.144 [20] 60 a [17], >2000 b [28], 27,000 a [24], 30,000 a [26], 60,000 a [12,65], 100,000 a [12] 2 [20] <1 dc [24], 4.83 pw [17] 0.11-0.37 (0.29) pw [17], 0.316-0.364 pw [14] 0.009-0.099 [24], 1.329-2.544 [20], 0.8…”

Section: Odour Values Of Pyrazine Compounds In Cocoamentioning

confidence: 99%

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Antimicrobial and Odour Qualities of Alkylpyrazines Occurring in Chocolate and Cocoa Products

2022

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A total of 40 pyrazine compounds of cocoa and chocolate were discovered through a literature analysis. Data on the alkylpyrazines’ antibacterial properties were gathered. It was discovered that 12 substances were effective against bacteria, fungus and oomycetes. Following calculations using PASS and AntiBac-Pred, 15 substances were identified as potentially having the ability to inhibit the growth of the Picornavirus, Yersinia pestis, Resistant Mycobacterium tuberculosis, Mycobacterium bovis BCG (Bacillus Calmette-Guerin), Micrococcus luteus and Corynebacterium jeikeium. The study of odour qualities led to the identification of the most potent odourants among alkylpyrazines as well as the aroma composition of cocoa and chocolate. Pyrazines have been given GRAS (generally recognized as safe) status by the Flavor and Extract Manufacturers Association (FEMA) for use as flavouring additives in food, demonstrating that this class of chemicals is a secure substitute for managing and combating microbial contamination, which also provides beneficial odour properties to the recipient. A statistical evaluation of the correlation between the odour threshold and the probability of antibacterial activity was performed. A more in-depth investigation of the antimicrobial and olfactory activities of alkylpyrazines is required in the future.

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Characterisation of the chocolate aroma in roast jackfruit seeds

Cited by 9 publications

References 34 publications

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Antimicrobial and Odour Qualities of Alkylpyrazines Occurring in Chocolate and Cocoa Products

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