In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase

Voigt, J.; Biehl, Böle; Heinrichs, H.; Kamaruddin, Suryani; Marsoner, G.Gaim; Hugi, A.

doi:10.1016/0308-8146(94)90155-4

Cited by 130 publications

(146 citation statements)

References 18 publications

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“…The main substrate for these enzymes is a globulin described as a cocoa vicilin. A specific cocoa aroma was obtained when this globulin was degraded by exogenous proteases and the resulting products were roasted in the presence of reducing sugars (Voigt et al, 1994a;1994b). However, other cocoa proteins should be considered in flavour precursor formation (Lerceteau et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

Brito

García

Amâncio

2004

Braz. arch. biol. technol.

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Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 o C) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g -1 of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 to 20 %) after 6 hours of treatment. During cocoa nibs roasting, there was a greater consumption of hydrolysis compounds in the sample treated with protease as compared to the control, indicating their participation in the Maillardreaction. An increased perception of chocolate flavour and bitter taste was observed in a product formulated with protease treated cocoa.

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Section: Introductionmentioning

confidence: 99%

“…Proteolysis is very important for cocoa flavour development (Voigt et al, 1994a;1994b). Amino acids and peptides are produced during fermentation by the combined action of an aspartic endoprotease and a carboxipeptidase.…”

Section: Introductionmentioning

confidence: 99%

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

Brito

García

Amâncio

2004

Braz. arch. biol. technol.

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“…It is known, however, that proteases, in order to carry out proteolysis, produces precursors (peptides and free amino acids) which together with reducing sugars, participate in Maillard reactions during roasting of the Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil beans, thereby contributing to the development of cocoa flavor and aroma (Huang & Barringer, 2010;Voigt et al, 1994a, b).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil

et al. 2016

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The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in different cocoa fermentation times, in addition to establishing the microbial load (molds and yeasts and aerobic mesophilic). Protease and its isoenzymes were extracted and partially purified and the enzymatic activities determined by spectrophotometry. The results showed that the proteases activity was higher at 66h of fermentation for both cultivars. When the isoenzymes activity was evaluated, the results demonstrated similar activity behavior for both cultivars, with regards to the isoenzymes aminopeptidase and carboxypeptidase, although the behavior of the endoprotease isoenzyme activity proved to be a little different for TSH-1188 cultivar. Concerning microbiological analyses, the results indicate that the period after molds and yeast counting reduction is consistent with the period of protease activity increase.Keywords: cocoa; proteolysis; aminopeptidase; carboxypeptidase; endoprotease.Practical Application: This study evaluates proteases enzymatic activity and their isoenzymes under predetermined conditions in the cocoa fermentation process, highlighting the importance of proteolysis in the formation of precursors of cocoa flavour and therefore chocolate.

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“…Misnawi et al (2005) argues that the best cocoa aroma is usually produced from cacao beans that have high levels of free amino acids and reducing sugar reached maximum levels. Voigt et al (1994) found that free amino acids and oligopeptides are essential aroma precursors. The combined activity of enzymes, endoprotease aspartate and carboxy peptidase, on cacao beans protein is required for the formation of certain cocoa aroma precursors.…”

Section: Introductionmentioning

confidence: 99%

Amino acid analysis of cocoa fermented by high performance liquid chromatography (HPLC)

Apriyanto

Sutardi

Supriyanto

et al. 2017

AJDFR

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The aims of the study was to improve quality of cocoa bans by fermentation of sun dried cocoa beans. The characteric fermented cocoa beans was determined by maesuring amino acids cocoa beans during fermentation. The fermentation process used 3 level treatment i.e. control (without inoculum), mixed culture of microbies added at the begining fermentation. Regulated temperature during fermentation, respectively 35 ° C (24 hours), 45 ° C (24 second clock), 55 ° C (24-hour three) and 35 ° C (last 48 hours) and then fermentation was conducted for 120 hours. The result show all cocoa beans total amino acids hydrophobic increase during fermentation from 7.21 to 7.46 ìg/g for control, 8.19 to 8.26 ìg/g for addition of inoculum at begining of fermentation and from 7.56 to 8.74 ìg/g for addition of inoculum at the begining and midle of fermentation.

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In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase

Cited by 130 publications

References 18 publications

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing

Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil

Amino acid analysis of cocoa fermented by high performance liquid chromatography (HPLC)

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