The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Sioriki, Eleni; Tuenter, Emmy; Walle, Davy Van de; Lemarcq, Valérie; Cazin, Catherine S. J.; Nolan, Steven P.; Pieters, Luc; Dewettinck, Koen

doi:10.1016/j.foodchem.2022.132082

Cited by 16 publications

(13 citation statements)

References 42 publications

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“…Interestingly, other authors reported a significant increase in catechin content with alkalization with temperature, time and the alkali NaOH process, but a significant reduction in the epicatechin content of Forastero cocoa with 10–12% fat [ 59 , 60 ]. Similar results, i.e., a 40% increase in catechin of, but a 23–66% reduction in epicatechin and proanthocyanidins, were reported by Stanley et al when cocoa powder was alkalized with NaOH (final pH 8.0) at 92 °C for up to 1 h [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

“…Sioriki et al analyzed alkalized and non-alkalized cocoa powders finding no statistical differences in the theobromine and caffeine content. They reported values of 7.4–8.3 mg/g in theobromine and 2.1–2.2 mg/g in caffeine [ 59 ]. In another study, they confirmed that no significant reductions or increments take place in cocoa during alkalization process due to temperature, time or alkali concentration [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

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Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

et al. 2023

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Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

et al. 2023

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“…These concentrations of polyphenols, when reacting with sugar and amino acids, contribute to the flavor, aroma and color of cocoa beans, and alkaloids contribute to bitterness [92], which can probably impact the clone. To reduce astringency levels, proper management must be performed during the aerobic phases of fermentation, since oxygen-mediated reactions occur in that process, such as the oxidation of protein-polyphenol complexes formed in the anaerobic phase [93]. Clones FSA-11 and FSA-12, mostly from the Arauca region, are recommended by FEDECACAO for cultivation in the Humid Tropical Forest (HTF) agroecological region [94], with notes of sweet fruits, caramel, spices and nuts, a sustained chocolate flavor and a reference for fruity cocoa [23].…”

Section: Sensory Attributesmentioning

confidence: 99%

Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia

et al. 2022

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Cocoa quality is affected by genetic variability and conditions in the region of origin that impact the physicochemical, functional and sensory characteristics of the cocoa bean. For the purpose of this study, the spatial distribution was analyzed using a cocoa quality indicator that related physicochemical, functional variables (phenolic and antioxidant content) and sensory attributes (organoleptic qualities and sensory notes) of cocoa samples from different cocoa clones in the municipalities of Mesetas and Vista Hermosa in the department of Meta, Colombia. In 83 sampling plots distributed in 22 farms with agroforestry cocoa arrangements, 50 pods of the main clone were selected in each plot. Subsequently, the cocoa bean samples were subjected to fermentation and drying processes using a uniform process, then each of the samples was subjected to physicochemical, functional and sensory properties. A medium quality level was found in the cocoa beans that depended on genetic variability, whose properties ranged between protein levels of 10.312%, sugars of 2.7–3.7 °Brix, and fat contents of 51.5–52.2%, with 178.4–235.2 mg GAE g−1 in total phenol content and 1208.1–3464.1 μmol AAE g−1 in antioxidant capacity. Clones TSH-565 and FEAR-5 showed respectively higher and lower grain quality. Within the sensory profile, complementary aromatic notes such as floral, fruity, nutty, malty, with high correlations between acidity and fresh fruit, astringency and cocoa, and astringency and bitterness, were found. At the clone level, ICS-95 and TSH-565 presented the best sensory attributes (floral, sweet, acidity, fresh fruit). According to the physicochemical, functional and sensory variables of the cocoa beans, it was found that only 13% of the samples presented values higher than 0.8 in the cocoa quality index, with notes of banana, melon, peach, plum, and fresh fruit related to clones such as TSH-565 and ICS-95, whose notes are considered high-quality; these cocoa plantations are located in the Palestina village in the municipality of Vistahermosa and in the Las Mercedes village in the municipality of Mesetas.

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“…Senyawa aldehid seperti benzaldehida dan asetaldedhida yang memicu persepsi rasa pahit pada cokelat. Selain itu perlakuan alkalisasi dapat menurunkan aroma floral yang ditimbulkan oleh komponen volatil dari cokelat (Sioriki et al, 2022). Flavor sereal dan aroma earthy muncul dari penambahan malt pada komposisi produk minuman cokelat instan komersial.…”

Section: Kategori Atribut Sensori Yang Berpengaruh Terhadap Kepuasan ...unclassified

Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial

Kunto

Hunaefi

Nurtama

2022

J. Teknol Industri Pangan

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Sensory attribute is one of quality parameter that affects buying intention of consumer for commercial instant chocolate drink product. Evaluation of consumer liking using hedonic method or ideal profile method was not enough to fulfill consumer satisfaction. This research aims to identify sensory attributes which are able to give consumer satisfaction using survey method integrated with structural equation model (SEM), Kano method, and total unduplicated reach and frequency (TURF). Kano method is used to evaluate sensory attributes based on consumer satisfaction, while TURF is used to identify sensory component which is able to increase buying intention of consumers with regard to the range and frequency for chocolate instant commercial drink. Preliminary research conducted by modelling consumer preferences suggested that there was an influence of 0.76 sensory attributes to consumer satisfaction. Seven samples were purchased from market and evaluated by 30 untrained panelists using home use test with an approach of consumer habit to consume hot chocolate drink once a week. The panelists were chosen from people who consume commercial instant chocolate drink. Results of this research showed that sensory attributes creamy (texture) and dark chocolate (color) were attractive features which were able to improve consumer satisfaction. Atribute sweet (taste) was categorized as must-be features, while flavor, aroma, and color were classified as one-dimensional features. Combination of attributes in one category can improve the range to reach the targeted consumers and frequency of consumers towards the product, for example attribute creamy can reach 97%, but combination of attributes creamy and thickness can reach 100% of the targeted consumers.

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The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Cited by 16 publications

References 42 publications

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders

Spatial Distribution of Cocoa Quality: Relationship between Physicochemical, Functional and Sensory Attributes of Clones from Southern Colombia

Integrasi Metode Kano dan Turf dalam Evaluasi Sensori Minuman Cokelat Instan Komersial

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