Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates

Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo

doi:10.1021/acs.jafc.8b06800

Cited by 27 publications

(77 citation statements)

References 19 publications

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“…manner as previously described 28,29. To detect compounds in high and 281 low concentrations, 2 and 50 g of sample were extracted with 20 and 282 200 mL of diethyl ether, respectively, after isotopically substituted 283 internal standards were added.…”

mentioning

confidence: 99%

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Schlüter

Hühn

Kneubühl

et al. 2019

J. Agric. Food Chem.

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The aroma properties of cocoa nibs obtained by applying a novel postharvest treatment were investigated using methods of the molecular sensory science approach, i.e., solvent extraction and solvent-assisted flavor evaporation, aroma extract dilution analysis (AEDA), stable isotope dilution analysis, calculation of odor activity values (OAVs), and orthonasal sensory evaluation; those properties were then compared to the unfermented and dried raw material and a traditionally fermented sample of the same harvest. For the treatment, unfermented and dried cocoa nibs were, first, rehydrated with lactic acid and ethanol solution to adjust the pH value to 5.1 and, second, incubated under aerobic conditions for 72 h at 45°C and subsequently dried. This treatment was used to induce enzymatic reactions within the cotyledon matrix, which also occur inside the bean during microbial fermentation of the surrounding fruit pulp. The results of the AEDA showed that many of the key aroma compounds found in fermented and dried cocoa increased during the incubation treatment. Especially some "fruity" esters were found with an equal or even higher flavor dilution (FD) factor in the incubated sample compared to the fermented sample, whereas the fermented sample showed high FD factors for "pungent, sour" and "sweaty" acids, such as acetic acid and 2and 3-methylbutanoic acids. The quantitative data and calculated OAVs for the samples supported the findings of the AEDA, underlining the potential of this approach as a controllable and reproducible alternative postharvest treatment.

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confidence: 99%

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Schlüter

Hühn

Kneubühl

et al. 2019

J. Agric. Food Chem.

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“…In both samples, the highest FD factors (2048-4096) were determined for fruity smelling compounds ethyl butanoate (3) and ethyl 2-methylbutanoate (4), bell pepper-like smelling 3-isopropyl-2-methoxypyrazine ( 14), cheesy smelling 2-/3-methylbutanoic acid (23), floral, citrusy smelling geranial (25), rosy smelling 2-phenylethyl acetate (28), cinnamon-like smelling ethyl 3-phenylpropanoate (31), honey-like, rosy smelling 2-phenylethan-1-ol (32), metallic smelling trans-4,5-epoxy-(2E)-dec-2-enal (35), caramel-like smelling 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF; Furaneol ® ) (38), and soup seasoning-like smelling sotolon (43). These compounds are all well-known cocoa odorants and have been reported in numerous studies before [3,9,[29][30][31].…”

Section: Odorant Screeningmentioning

confidence: 99%

Molecular characterisation of an atypical coconut-like odour in cocoa

Porcelli

Steinhaus

2022

Eur Food Res Technol

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Parallel 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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“…Chocolate production was completed in the Chocolate Factory Laboratory of the Institute of Food and Beverage Innovation of the University of Applied Sciences (Zürich, Switzerland) by a standard protocol 42 . The chocolate samples were produced with the 50 % (w/w) of the nibs from the whole cocoa beans.…”

Section: Chocolate Production: From Beans To Barmentioning

confidence: 99%

Cadmium in Cacao: ‘From Soil to Bar’ the Journey of Cadmium at a Farm Level

Bravo¹,

Santander²,

Rodríguez³

et al. 2021

Preprint

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Cadmium (Cd) is a non-nutritive element present across the earth. In cacao crops from South America, Cd has become one of the biggest challenges due to its flux from soils, and due to the enriched content of this metal, it makes its way into the beans and finally affects the chocolate quality. This manuscript aims to show how the flux of Cd occurs, from the soil to the post-harvest phase and chocolate production, by analysing the possible inputs to the system in a single farm assessed as a model for enriched-Cd status. This study shows that both geogenic and anthropogenic activities have an incidence on the final Cd content in chocolate, especially with respect to soil properties, fertiliser applications, post-harvest treatments and chocolate production.

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Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates

Cited by 27 publications

References 19 publications

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Molecular characterisation of an atypical coconut-like odour in cocoa

Cadmium in Cacao: ‘From Soil to Bar’ the Journey of Cadmium at a Farm Level

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