Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes

Hansen, Carl E.; Mañez, Angel; Burri, Christine; Bousbaine, Ahmed

doi:10.1002/1097-0010(200006)80:8<1193::aid-jsfa619>3.3.co;2-z

Cited by 7 publications

(8 citation statements)

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“…The different genotypes of cocoa beans have different enzymatic activities. Hansen and others () analyzed 10 genotypes of cocoa beans, demonstrating that there were significant differences in their enzyme activities. The most pronounced differences were found for the genotypes PA7 (high cocoa flavor), which had the highest endoprotease and aminopeptidase activities, and for UIT1 (low cocoa flavor), which had the lowest activity levels of endoprotease, aminopeptidase, and carboxypeptidase.…”

Section: Introductionmentioning

confidence: 99%

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Aprotosoaie

Luca

Miron

2015

Comp Rev Food Sci Food Safe

362

374

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Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate manufacture. Its value and quality are related to unique and complex flavors. Bulk cocoas (Forastero type) exhibit strong basic cocoa notes, whereas fine varieties (Criollo, Nacional) show aromatic, floral, or smoother flavor characteristics. About 600 various compounds (alcohols, carboxylic acids, aldehydes, ketones, esters, and pyrazines) have been identified as odor-active components. The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make-up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood. This paper provides an overview on cocoa flavor from a compositional and a sensory perspective. The nonvolatile and volatile chemical components of cocoa and chocolate flavor, and their sensory properties correlated to the main influences involved in flavor formation, are reviewed.

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Section: Introductionmentioning

confidence: 99%

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Aprotosoaie

Luca

Miron

2015

Comp Rev Food Sci Food Safe

362

374

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“…One of the standard processes carried out in Brazilian cocoa farms is to store harvested fruits for approximately three days before the start of the fermentation process. This process accelerates the fermentation process due to the activation of endogenous enzymes, such as pulp invertase (Amoa‐Awua, 2014; Hansen et al., 2000; Hansen, Olmo, & Burri, 1998; Voigt, & Lieberei, 2015). Moreover, low values of sucrose in the pulp were expected because it was broken down into glucose and fructose, lost by “sweating,” and part of its concentration penetrated the bean (Pereira et al., 2012; Schwan & Wheals, 2004).…”

Section: Resultsmentioning

confidence: 99%

Brazilian cocoa hybrid‐mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties

Martinez

Batista

Ramos

et al. 2021

Journal of Food Science

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High‐yield resistant hybrids are used in cocoa fermentation and result in chocolates with different sensorial profiles. This work aimed to characterize the fermentation microbiologically and physicochemically. Hybrids CEPEC 2004, FA13, PH15, and CEPEC 2002 were used for fermentation. The yeast, acetic acid bacteria, lactic acid bacteria, and mesophilic bacteria population were evaluated in their respective medium. Carbohydrates and acids were detected using a high‐performance liquid chromatography system, and volatiles were analyzed using gas chromatography‐mass spectrometry equipment. Finally, a consumer acceptance test followed by a check‐all‐that‐apply question and a temporal dominance of sensations assessment was performed in chocolate. The fermentation resulted in a typical succession: yeast‐dominated at first, followed by lactic acid, acetic acid, and mesophilic bacteria. In the pulp, carbohydrates and citric acid were consumed. Low concentrations of acetic acid (0.09–1.75 g/kg) were detected. Acids, esters, and alcohols were the most abundant groups. The chocolate profile resulted in sweet, acidic, and fruity, satisfying consumers' tastes. Practical Application The cocoa hybrid‐mix fermentation can improve the fermentation process and chocolate quality. The mixture generated a different sensory profile in comparison to other fermentations. The fruity chocolate was accepted and liked by consumers.

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“…Further studies address specific enzymes [ 52 , 53 , 54 , 55 , 56 ]. Acyl-thioesterase activity has been examined at two developmental stages (105/130 days postanthesis) in cocoa documenting low and high stearate productions [ 54 ].…”

Section: Changes In Protein Composition During Ripening and Maturamentioning

confidence: 99%

Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

et al. 2019

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The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. The objective of the present review is to show the impact of different stages of cultivation and processing with regard to the changes induced in the protein fractions. Special focus has been laid on the major seed storage proteins throughout the different stages of processing. The study starts with classical introduction of the extraction and the characterization methods used, while addressing classification approaches of cocoa proteins evolved during the timeline. The changes in protein composition during ripening and maturation of cocoa seeds, together with the possible modifications during the post-harvest processing (fermentation, drying, and roasting), have been documented. Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. The “state of the art” suggests that exploration of other potentially bioactive components in cocoa needs to be undertaken, while considering the complexity of reaction products occurring during the roasting phase of the post-harvest processing. Finally, the utilization of partially processed cocoa beans (e.g., fermented, conciliatory thermal treatment) can be recommended, providing a large reservoir of bioactive potentials arising from the protein components that could be instrumented in functionalizing foods.

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Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes

Cited by 7 publications

References 0 publications

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Brazilian cocoa hybrid‐mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties

Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

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