Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

Castro–Alayo, Efraín M.; Idrogo-Vásquez, Guillermo; Siché, Raúl; Cárdenas‐Toro, Fiorella P.

doi:10.1016/j.heliyon.2019.e01157

Cited by 101 publications

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“…Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for chocolate production [1]. Criollo is the finest variety of cocoa [2]. Its seeds are aromatic, mild tasting, and with low bitterness: they represent the ideal raw material for a quality chocolate [1,3].…”

Section: Introductionmentioning

confidence: 99%

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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 • C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 • C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 • C and 50 min. Reaction rate constant (k) and activation energy (E a ) were 0.02-0.10 min −1 and 24.03 J/mol for TPC and 0.02-0.13 min −1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.Antioxidants 2020, 9, 146 2 of 12 concentrations of polyphenols as antioxidants [12]. These health effects have been assumed to be associated with the presence of polyphenols, among which are monomeric flavan-3-ols: epicatechin and catechin [5,[13][14][15][16]. The beneficial effects of cocoa polyphenols to human health are, among others, the scavenge of free radicals and prevention of damage to DNA, the chelation of metals, vasoprotective effects, improvements in endothelial function, anti-inflammatory effects, the amelioration of insulin resistance, and anticarcinogenic effects, among others [13,[17][18][19][20][21]. Cocoa is a rich source of polyphenolic compounds and may account for 12-18% of the dry mass of the beans [5]. Typically, polyphenols are sensitive to heat during the process, especially under a high temperature environment, i.e., roasting and drying [22,23]. Additionally, roasting influences the alteration of bioactive compounds [24]. In particular, the roasting process leads to the loss or modification of flavanols, which leads to a 14% loss of the total phenolic content (TPC), as well as the epimerization of epicatechin to catechin [25][26][27][28][29][30][31][32].Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35]. Various studies have been reported on the effect of roasting on cocoa nibs' coloration, physical/chemical changes [4,5,8,16,23,25,36], flavor changes [37], and the kinetics of polyphenol degradation during drying [12,28,38]; however, studies on the kinetics of the polyphenol and monomeric flavan-3-ol degradation of Criollo cocoa during the roasting process are scarce, so the aim of the present study was to understand this degradation and determine the ki...

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Section: Introductionmentioning

confidence: 99%

“…Different letters in the same column represent statistically significant differences (p ≤ 0.05). At least three replicate samples were analyzed 2. Bold values indicate an increase in catechin concentration.…”

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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

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“…In previous works, species of Galactomyces were identified as the dominant yeasts [ 32 ], and particularly the species Galactomyces geotrichum , identified in fermented sotol must (see Table S1 ), has been attributed to possess the metabolic pathways to produce significant aromatic metabolites [ 33 ]. Dipodascus, a group of yeasts described as extremophiles, were reported in the fermentation of coffee beans performed in open tanks and are vulnerable to contamination from air, human contact, and insects [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

et al. 2020

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In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.

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“…T. cacao is the only species within the Theobroma genus that is cultivated by about 6 million farmers globally [ 137 ]. The species is divided into three main recognized genetic groups: Criollo, Forastero and Trinitario [ 138 , 139 ]. The latter is a hybrid from crosses between the Criollo and Forastero varieties and is cultivated in many parts of the world due to its aromatic, high-yielding and disease-resistant characteristics [ 137 , 139 ].…”

Section: Cocoa Diseases By P Palmivora (Ppal)mentioning

confidence: 99%

“…The species is divided into three main recognized genetic groups: Criollo, Forastero and Trinitario [ 138 , 139 ]. The latter is a hybrid from crosses between the Criollo and Forastero varieties and is cultivated in many parts of the world due to its aromatic, high-yielding and disease-resistant characteristics [ 137 , 139 ]. Some cocoa breeding programs have been focused on selecting lines resistant to many plant pathogens as well as Ppal [ 140 ].…”

Section: Cocoa Diseases By P Palmivora (Ppal)mentioning

confidence: 99%

Phytophthora palmivora–Cocoa Interaction

Perrine‐Walker

2020

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Phytophthora palmivora (Butler) is an hemibiotrophic oomycete capable of infecting over 200 plant species including one of the most economically important crops, Theobroma cacao L. commonly known as cocoa. It infects many parts of the cocoa plant including the pods, causing black pod rot disease. This review will focus on P. palmivora’s ability to infect a plant host to cause disease. We highlight some current findings in other Phytophthora sp. plant model systems demonstrating how the germ tube, the appressorium and the haustorium enable the plant pathogen to penetrate a plant cell and how they contribute to the disease development in planta. This review explores the molecular exchange between the oomycete and the plant host, and the role of plant immunity during the development of such structures, to understand the infection of cocoa pods by P. palmivora isolates from Papua New Guinea.

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Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

Cited by 101 publications

References 87 publications

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

Phytophthora palmivora–Cocoa Interaction

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