Investigations on the Aroma of Cocoa Pulp (<i>Theobroma cacao</i>L.) and Its Influence on the Odor of Fermented Cocoa Beans

Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo

doi:10.1021/acs.jafc.6b05008

Cited by 47 publications

(66 citation statements)

References 20 publications

(32 reference statements)

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“…Furthermore, high percentage of relative area found for acetic acid that was generated by microbial activity during the fermentation process of the beans must be highlighted, since the sucrose of the pulp was hydrolyzed to glucose and fructose by the action of invertases from yeasts; this in turn generates an increase in acetic acid concentrations (Chetschik, Kneubuḧl, Chatelain, Schluẗer, Bernath & Huḧn, 2017).…”

Section: Volatile Fraction Compoundsmentioning

confidence: 99%

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Cuéllar¹,

Espinosa²,

Sánchez³

et al. 2018

Acta Agron.

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Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable, unpleasant and contaminated) according to a tasting panel. In general, bromatological characteristics of cocoa samples showed acceptable levels, presence of special volatile compounds (linalool and linalool oxide) that affected sensory attributes (floral). Likewise, levels of caffeine and theobromine had adequate levels that resulted in bitter taste. A relationship was found between volatile fraction compounds and bromatological analysis variables, secondary metabolites and total polyphenols that affected the quality of the product.Keywords: bromatological analysis, secondary metabolites, polyphenols, volatile fraction compounds, sensory analysis, sensory attributes. ResumenEl cacao es un alimento que posee atributos sensoriales y organolépticos que dependen de procesos de poscosecha como la fermentación. Este proceso además de afectar el perfil sensorial, incide sobre las reacciones químicas y por consiguiente, en la calidad del producto. Por lo anterior, el objetivo de este estudio es realizar una caracterización química y sensorial de muestras de cacao (Theobroma cacao L.) de diferentes fincas cacaoteras en el departamento del Huila, Colombia. Se realizó además un análisis bromatológico, se determinaron los metabolitos secundarios (cafeína y teobromina) y polifenoles totales, así como compuestos de la fracción volátil utilizando cromatografía de gases por microextracción en fase sólida en el modo headspace (HS-SPME); por último, se realizó una clasificación de las muestras (aceptable, desagradable y contaminada) resultado de un panel de catación. En general, se encontraron muestras de cacao con características bromatológicas en niveles aceptables, presencia de compuestos volátiles especiales (linalool y oxido de linalool) que incidieron en los atributos sensoriales (floral). Así mismo, niveles de cafeína y teobromina en un nivel adecuado que se tradujo en el sabor amargo. Se encontró una relación entre los compuestos de la fracción volátil y las variables del análisis bromatológico, metabolitos secundarios y polifenoles totales que incidieron en la calidad del producto.

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Section: Volatile Fraction Compoundsmentioning

confidence: 99%

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Cuéllar¹,

Espinosa²,

Sánchez³

et al. 2018

Acta Agron.

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“…The determination of aroma compounds is usually made by their extraction, separation, and detection. Studies have been published using different extraction methods, such as headspace‐solid phase microextraction (HS‐SPME; Torres‐Moreno, Tarrega, & Blanch, ), solid‐phase microextraction (SPME; Humston, Knowles, McShea, & Synovec, ), aroma extraction and dilution analyses (AEDA), and solvent‐assisted flavor evaporation (SAFE distillation; Chetschik et al., ). To separate compounds, GC is frequently used.…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…Many studies about the determination and/or changes produced in the flavor, aroma, and taste during cocoa fermentation (Crafack et al., ), roasting (Torres‐Moreno et al., ), among different cocoa clones or varieties (Liu et al., ), and among different cocoa products (Chetschik et al., ) have been recently published. Torres‐Moreno et al.…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…These authors found higher 2‐phenylethanol and 3‐methylbutyl acetate concentrations in cocoa pulp than in cocoa beans in several fermentation stages. Conversely, quantities of odorants, such as linalool and 2‐methoxyphenol, have been observed at larger concentrations in cocoa beans (Chetschik et al., ).…”

Section: Determination Of Cocoa Componentsmentioning

confidence: 99%

“…Many studies about the determination and/or changes produced in the flavor, aroma, and taste during cocoa fermentation (Crafack et al, 2014), roasting (Torres-Moreno et al, 2014, among different cocoa clones or varieties , and among different cocoa products (Chetschik et al, 2018) have been recently published. Torres-Moreno et al (2014) extracted volatile compounds from dark chocolate using HS-SPME followed by GC-MS to determine the influence of the roasting process on chocolate aroma formation.…”

Section: Aroma and Flavormentioning

confidence: 99%

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Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation

Fang

Zhong

et al. 2020

Food Science & Nutrition

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This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation.

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

Cited by 47 publications

References 20 publications

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Chemical and flavor profile changes of cocoa beans (Theobroma cacaoL.) during primary fermentation

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