Headspace Volatiles of<i>Theobroma cacao</i>L. Pulp From Colombia

Pino, Jorge A.; Ceballos, Liena; Quijano, Clara E.

doi:10.1080/10412905.2010.9700276

Cited by 12 publications

(14 citation statements)

References 5 publications

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“…15, citrus-like, soapy, RI 1376) showed FD factors of 256, 8, 32, and 32, respectively. The odorants (E)-2-heptenal and nonanal have been reported previously in cocoa pulp from Colombia [19], but could not be found in five cocoa pulp varieties from Costa Rica [22]. Furthermore, cocoa pulp from Nicaragua stood out for having the lower intensity of acetic acid (FD 16) compared to the Indonesian (FD 128), Vietnamese (FD 128), and Cameroonian (FD 256) counterparts.…”

Section: Resultsmentioning

confidence: 82%

“…Among others, all investigated cocoa pulps exhibited fatty (e.g., No. 19,20,26,30,32) ). The aldehyde trans-4,5-epoxy-(E)-2-decenal was determined in all pulp samples with the highest FD factor (FD 1024).…”

Section: Resultsmentioning

confidence: 99%

“…To date, aroma research has primarily focused on the role of cocoa pulp for the later aroma quality of fermented cocoa beans. Pino et al [19] studied the volatile composition of cocoa pulp from Colombia. The authors identified sixty-six different volatile organic compounds (VOCs) in the pulp, wherein the substances 2-heptyl acetate, 2-pentyl acetate, and linalool were present in the highest concentrations.…”

Section: Introductionmentioning

confidence: 99%

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Aroma Properties of Cocoa Fruit Pulp from Different Origins

et al. 2021

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Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, δ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications.

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Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Aroma Properties of Cocoa Fruit Pulp from Different Origins

et al. 2021

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“…In this way, organic acids such as acetic and lactic acid are formed, which permeate the cocoa seed tissue, whereby a rise of the temperature in the fermentation mass takes place, leading to the degradation of the cocoa tissue by decomposition of proteins and carbohydrates by the cocoa enzymes to flavor precursors such as reducing sugars and amino acids. , Besides, the aromatic cocoa pulp is assumed to have an impact on the aroma development of cocoa seeds during the fermentation process by the possible migration of aroma compounds from the pulp into the seed tissue and is regarded as a reservoir for fine or flavor cocoa notes . Although a large number of research studies can be found elucidating the key flavor compounds in cocoa beans, depending on varieties and processing, − only a few studies investigated the aroma constitution of cocoa pulp. , In the latter studies, quantitative and qualitative differences between the volatile constituents of various pulp varieties could be detected by gas chromatography–mass spectrometry (GC-MS) and were assumed to be responsible for the dissimilarities in the sensory profiles of the different cultivars, in particular between pulps of bulk and fine or flavor cocoa. For this reason, the hypothesis that fine or flavor cocoa notes are linked to the flavor characteristic of the pulp could be consolidated.…”

Section: Introductionmentioning

confidence: 99%

Investigations on the Aroma of Cocoa Pulp (Theobroma cacaoL.) and Its Influence on the Odor of Fermented Cocoa Beans

Chetschik¹,

Kneubühl²,

Chatelain³

et al. 2017

J. Agric. Food Chem.

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The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation.

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“…Esters (ethyl acetate) dominated in NFeC. They could derive from cocoa powder, obtained from fermented and roasted cocoa beans (Pino, Ceballos, & Quijano, 2010). The lowest concentration of alcohols, including 2-ethyl-1-decanol, ethanol and 3-methylbutanol (spirit), occurred in NT-GCE-WPH.…”

Section: Aroma Volatiles Of Dessertsmentioning

confidence: 99%