Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil

Abstract

Cocoa beans from different geographical and genetic origins show distinct fermentation dynamics which result in different chocolate qualities. In order to understand the effects of genetic improvement of cocoa plants, in this work volatile compounds and proteins profiles of beginning and end of the fermentation from different cocoa hybrids (CEPEC2004, PH15, PS1319, SJ02) were searched. Moreover, sensorial characterization of the produced chocolate from these hybrids was performed. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Chocolate from CEPEC2004 was the most accepted by judges and correlated with sweet and bitter taste which can be explained by the presence of desired flavor compounds, such as 2,3-butanediol and 2-methyl-1-butanol. A higher presence of acids (undesirable compounds) was observed in chocolates samples from PS1319 hybrid, that have resulted in the low acceptance by judges. In addition, MALDI-TOF MS analysis showed that during fermentation the protein profile was different among the hybrids, which indicates this kind of compounds also contributes to the cocoa-specific flavor.

Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean Product

“…Acids provide unique flavors and are some of the most important precursor substances to synthesize esters, aldehydes, alcohols, and other compounds (Collins, Plh, & Wilkinson, 2003). During the ripening of sufu, acids can originate mainly from lipolysis and proteolysis (Moreira, Vilela, Santos, Lima, & Schwan, 2018). Proteases and lipase are mainly derived from the metabolism of some microorganisms (Ahhmed et al, 2016).…”

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

“…Many studies and numerous publications confirm that cocoa beans are a raw material carrying a powerful load of antioxidants, valued in today's diets mainly for their antiatherogenic, antiradical, and anticancer properties [3][4][5][6]. The genotype of cocoa beans, the region in which they are grown, the environmental conditions, as well as the conditions and parameters of applied technological operations, especially fermentation, drying, roasting, and conching, have a significant influence on the formation of sensory characteristics and antioxidant properties of cocoa bean processing products [7][8][9][10]. As numerous studies have shown, the most degrading content of phenolic compounds is the roasting stage-high-temperature heating of beans or cocoa shots, which significantly affects the antioxidant potential of chocolates [11][12][13][14][15].…”

Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

“…Among the alcohols, the concentrations of ethanol and 1-propanol tended to become lower than that of their counterparts in the control. In contrast, the concentrations of 2-methyl-1-butanol, described as malty and chocolaty [ 39 ], and isoamyl alcohol, described as having the taste of red fruit and framboise [ 40 ], were higher than those of their counterparts in the control. In particular, 2-methyl-1-butanol and isoamyl alcohol were detected at higher concentrations in GUL, DUK, SAN, and SIN samples than in GAL and JOR samples.…”