Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Rottiers, Hayley; Tzompa‐Sosa, Daylan A.; Winne, Ann De; Ruales, Jenny; Clippeleer, Jessika De; Leersnyder, Ilse De; Wever, Jocelyn De; Everaert, Helena; Messens, Kathy; Dewettinck, Koen

doi:10.1007/s00217-019-03307-y

Cited by 71 publications

(132 citation statements)

References 49 publications

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“…The pyrazines are considered the most important group of odorants with chocolate notes [ 38 ]. In our samples, tetramethylpyrazine was present in the highest concentrations of pyrazines.…”

Section: Resultsmentioning

confidence: 99%

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Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

et al. 2020

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The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

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“…The pyrazines are considered the most important group of odorants with chocolate notes [ 38 ]. In our samples, tetramethylpyrazine was present in the highest concentrations of pyrazines.…”

Section: Resultsmentioning

confidence: 99%

“…The sample with Madagascar origin had the highest content, 285.74 mg/kg of tetramethylpyrazine. The presence of pyrazines in dried fermented beans is practically an indicator of good fermentation process and can predict the quality of the beans [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

et al. 2020

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“…These enzymes hydrolyze proteins and, during fermentation, there is an increase in free amino acids and oligopeptides. The highest activity of these enzymes occurs shortly after bean death (24–48 h) [8,12,13]. Unfermented beans have a lower content of free amino acids then fermented beans.…”

Section: Proteinsmentioning

confidence: 99%

The Chemistry behind Chocolate Production

et al. 2019

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Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard’s reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.

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“…For instance, acetic acid and phenylacetic acid are final degradation products of the amino acids alanine and phenylalanine, respectively, which accumulate from the fermentation of cocoa beans to the final product [1], but acetic acid is also a marker of the cocoa variety Criollo [31,82]. Heterocyclic compounds like lactones, pyrazines, pyrroles, pyranones, furanones, and the Strecker aldehydes, formed in abundance in the Maillard reaction during the roasting step, are already present in fermented cocoa beans [1,11,17,77,83]. Thus, it was recently reported that interactions between cocoa botanical and geographical origin, formulation, and process showed difficulties in identifying individual markers linked to the different steps along the supply chain [31].…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, 13 key odorants were described for the first time in a cocoa product.Molecules 2020, 25, 1809 2 of 32 Thus, quality attributes of dark chocolate produced from Vietnamese cocoa were recently investigated [2], as well as the influence of the cocoa variety on the fermentation step studied [3][4][5], influence of the cocoa origin on the cocoa flavor examined [6][7][8][9], and the link between the origin and process searched for [10]. The process, starting with fermentation [11][12][13][14][15][16] and followed by drying [17] and roasting [18][19][20][21][22][23] steps, has been the subject of many studies. Specialized reviews and treatises gathered such knowledge [1,[24][25][26].Among these investigations, studies aiming to identify the only aroma-active compounds in dark chocolate (the dark chocolate key aroma compounds) are scarce.…”

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confidence: 99%

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Deuscher

Gourrat

Repoux³

et al. 2020

Molecules

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Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi 2 test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.Molecules 2020, 25, 1809 2 of 32 Thus, quality attributes of dark chocolate produced from Vietnamese cocoa were recently investigated [2], as well as the influence of the cocoa variety on the fermentation step studied [3][4][5], influence of the cocoa origin on the cocoa flavor examined [6][7][8][9], and the link between the origin and process searched for [10]. The process, starting with fermentation [11][12][13][14][15][16] and followed by drying [17] and roasting [18][19][20][21][22][23] steps, has been the subject of many studies. Specialized reviews and treatises gathered such knowledge [1,[24][25][26].Among these investigations, studies aiming to identify the only aroma-active compounds in dark chocolate (the dark chocolate key aroma compounds) are scarce. Nevertheless, some important gas chromatography-olfactometry (GC-O) studies, completed by GC-MS, allowed identification of the major dark chocolate key aroma compounds. Thus, the influence of conching was examined, with the aim of identifying the key odorant compounds in dark chocolate [27]. Aroma-active compounds in dark and milk chocolate in relation to sensory perception were investigated [28], and recently, key aroma compounds in two commercial dark chocolates with high cocoa contents were characterized [29]. As already cited, the major results are reported in reviews on cocoa and cocoa products [24][25][26] as well as in a specialized treatise dedicated to chocolate [1].Direct injection mass spectrometry (DIMS) methods, such as proton transfer reaction mass spectrometry (PTR-MS), have been used in some studies conducted on dark chocolates. Their obje...

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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Cited by 71 publications

References 49 publications

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

The Chemistry behind Chocolate Production

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

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