Evaluation of solid-phase micro-extraction coupled to gas chromatography–mass spectrometry for the headspace analysis of volatile compounds in cocoa products

Ducki, Sylvie; Miralles-Garcia, Javier; Zumbé, Albert; Tornero, Antonio; Storey, D. M.

doi:10.1016/j.talanta.2007.08.034

Cited by 87 publications

(63 citation statements)

References 12 publications

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“…(17). These compounds form part of the flavor profile of certain cocoa-based products (2,11). LAB species are important for a successful microbial succession during cocoa bean fermentations.…”

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confidence: 99%

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

Lefeber

Janssens

Moens

et al. 2011

Appl Environ Microbiol

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Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.Fermented dry cocoa beans are the basic raw material for chocolate production. Cocoa beans are the seeds of the cocoa tree, Theobroma cacao L. The key microorganisms for successful cocoa bean fermentation processes are yeasts, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) (1, 3-5, 14, 18-21). Although the LAB species diversity involved in the onset of any spontaneous cocoa bean fermentation is wide, not much is known about how cocoa-specific LAB species, such as Lactobacillus fermentum, adapt physiologically and what their targeted functional roles are during fermentation (1,3,4,14,(19)(20)(21). The present study aimed at the kinetic investigation of carbohydrate fermentation and citric acid conversion by various LAB strains to unravel this.The LAB strains used throughout this study are listed in Table 1. Monoculture fermentations were performed in 1.5 liters of a cocoa pulp simulation medium (CPSM) for LAB (16) in Biostat B-DCU fermentors (Sartorius AG/B. Braun Biotech International, Melsungen, Germany) anaerobically for 48 h. Inoculum build-up, fermentor setup, online control of temperature (Table 2), pH profile, agitation, and sampling were as described previously (13, 16). All fermentations were performed in duplicate. The results and figures presented hereinafter are representative for both fermentations.During fermentation, bacterial growth (CFU per ml) was quantified through plating of 10-fold serial dilutions of the samples in saline (0.85% [wt/vol] NaCl solution) on CPSM agar (CPSM containing 1.5% [wt/vol] agar, pH 5.5) that was incubated at the appropriate fermentation temperature for 24 h. Metabolite concentrations were determined through high-performance anion-exchange chromatography using a standard addition protocol (glucose, fructose, mannitol, and citric acid) (15, 23) and high-performance liquid chromatography using external standards (lactic acid, acetic acid, and ethanol) (16). Cell count and metabolite (with external standards) measurements were performed on three independent samples. The errors on the measurements are represented as standard deviations. Gas chromatography (GC) was used for the qualitative determination of 2,3-butanediol and acetoin (15). Concentrations of carbon dioxide in the fermentor gas effluents were determined online through GC (13). The carbon recovery (CR, expressed as percentage) was calculated by dividing the total amount of carbon recovered in the metabolites by the total amount of carbon present in the carbon sources.All LAB strains tested were able to grow in CPSM ( Fig. 1 and T fermented fructose but not glucose and converted citric acid. Due to the initial low pH (3.5), Enterococcus casseliflavus M484 and Lactobacillus amylovorus DCE 471 were not able to...

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confidence: 99%

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

Lefeber

Janssens

Moens

et al. 2011

Appl Environ Microbiol

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“…Cocoa as well as coffee are known to contain significant amounts of furfural and furanoid compounds, acetic acid, higher aldehydes (heptanal, hexanal, octanal), vanillin and benzoic acid [62,63] and many other compounds identical to those in decaying paper (Table 1). It would therefore appear to be reasonable to expect for museum visitors to associate the aromas of chocolate and coffee with that of historic paper, considering that many identical volatiles in the aroma profiles of the three substances are identical and that in addition, the same visitors were primed to think of chocolate and coffee while visiting the exhibition prior to responding to the questionnaire.…”

Section: Sensory Analysismentioning

confidence: 99%

Smell of heritage: a framework for the identification, analysis and archival of historic odours

Bembibre

Strlič

2017

Herit Sci

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We don't know much about the smells of the past. Yet, odours play an important role in our daily lives: they affect us emotionally, psychologically and physically, and influence the way we engage with history. Can this lead us to consider certain smells as cultural heritage? And if so, what would be the processes for the identification, protection and conservation of those heritage smells? In order to answer these questions, the connection between olfaction and heritage was approached in three ways: (1) through theoretical analysis of the concept and role of olfaction in heritage guidelines, leading to identification of places and practices where smell is fundamental to their identity, (2) through exploration of the evidence for use of smells in heritage as a tool to communicate with audiences; and (3) through experimental evaluation of the techniques and methods for analysing and archiving the smells, therefore enabling their documentation and preservation. We present this through the framework of Significance Assessment-Chemical Analysis-Sensory Analysis-Archiving. The smell of historic paper was chosen as the case study, based on its well-recognized cultural significance and available research. Odour characterization was achieved by collecting visitor descriptions of a historic book extract through a survey, and by conducting a sensory evaluation at a historic library. These were combined with the chemical information on the VOCs sampled from both a historic book and a historic library, to create the Historic Book Odour Wheel, a novel documentation tool representing the first step towards documenting and archiving historic smells.

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“…In some cases the peculiar features of HS-SPME can make a definite advantage: in studying the aroma profile of cocoa products, the fiber was proved to be more favorable for the enrichment of lower volatility compounds than the direct headspace. [192] HS-SPME was also used for the determination of pesticide residues in fruits and vegetables [193] and for the analysis of trihalomethanes in water samples [194] .…”

Section: Static Headspace Techniquementioning

confidence: 99%

Sample Preparation for Trace Analysis by Chromatographic Methods

Olariu

Vione

Grinberg

et al. 2010

Journal of Liquid Chromatography & Related Technologies

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The determination of trace analytes in complex natural matrices often requires extensive sample extraction and preparation prior to chromatographic analysis. Correct sample preparation can reduce analysis time, sources of error, enhance sensitivity and enable unequivocal identification, confirmation and quantification. This overview considers general aspects on sample preparation techniques for trace analysis in various matrices. The discussed extraction/enrichment techniques cover classical methods, such as Soxhlet and liquid-liquid extractions along with more recently developed techniques like pressurized liquid extraction, liquid phase microextraction (LPME), accelerated microwave extraction, and ultrasoundassisted extraction. This overview also deals with more selective methodologies, such as solid phase extraction (SPE), solid phase microextraction (SPME) and stir bar sorptive extraction (SBSE). The adopted approach considers the equilibriums involved in each technique. The applicability of each technique in environmental, food, biological and pharmaceutical analyses is discussed, particularly for the determination of trace organic compounds by chromatographic methods.

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Evaluation of solid-phase micro-extraction coupled to gas chromatography–mass spectrometry for the headspace analysis of volatile compounds in cocoa products

Cited by 87 publications

References 12 publications

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

Smell of heritage: a framework for the identification, analysis and archival of historic odours

Sample Preparation for Trace Analysis by Chromatographic Methods

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