Zur Kenntnis enzymatischer Vorg�nge in Kakaobohnen w�hrend der Fermentierung, insbesondere im Hinblick auf die M�glichkeiten der Aromabildung

Purr, Arnulf; Morcinek, Hartmut; Springer, Rudolf

doi:10.1007/bf01127619

Cited by 3 publications

(2 citation statements)

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“…Furthermore, it is known from different processes, such as tea-, tobacco-, and wine-making, that the reaction of o -quinones may induce Strecker degradation of amino acids, resulting in the corresponding Strecker aldehydes . A connection between aroma formation and the oxidation of phenolic compounds during cocoa fermentation has been suggested by several authors before. ,, However, the possible importance of the interaction of phenolic- and amino compounds for aroma formation during postharvest processing of cocoa has not been a subject of attention in more recent research works. The low levels of flavan-3-ols and lower levels of free amino acids measured in the aerobically incubated cocoa of the present study may explain the results obtained in one of our previous studies, where higher contents of Strecker aldehydes were measured before and after roasting in the aerobically incubated material in comparison to the fermented cocoa. , However, lower measured contents of free amino acids in the aerobically incubated cocoa suggested that the aroma formation potential during further processing such as roasting is limited in comparison to anaerobic incubation and fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…27 A connection between aroma formation and the oxidation of phenolic compounds during cocoa fermentation has been suggested by several authors before. 1,41,42 However, the possible importance of the interaction of phenolic-and amino compounds for aroma formation during postharvest processing of cocoa has not been a subject of attention in more recent research works. The low levels of flavan-3-ols and lower levels of free amino acids measured in the aerobically incubated cocoa of the present study may explain the results obtained in one of our previous studies, where higher contents of Strecker aldehydes were measured before and after roasting in the aerobically incubated material in comparison to the fermented cocoa.…”

Section: Determination Of Phenolic Compounds and Methylxanthines Tpc ...mentioning

confidence: 99%

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Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans

Schlüter

André

Hühn

et al. 2022

J. Agric. Food Chem.

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Recently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are rehydrated with a lactic acid solution containing ethanol and subsequently incubated for 72 h at 45 °C before drying. Previous studies focused on the aroma formation during this treatment and the further processing of chocolate. The current study focused on the influence of aerobic and anaerobic moist incubation on selected nonvolatile components in comparison with the unfermented raw material and traditionally fermented cocoa. Total phenolic content and total flavan-3-ol content, contents of (+)-catechin, (−)-epicatechin, procyanidins B2 and C1, cinnamtannin A2, methylxanthines (theobromine and caffeine), contents of sugars (sucrose, D-glucose, and D-fructose) and free amino acids (17 proteinogenic amino acids) were determined. The fermentation index was also evaluated. The aerobically incubated and fermented cocoa showed low levels of phenolic compounds in comparison to the unfermented cocoa and the anaerobically incubated cocoa. The level of methylxanthines was unaffected by all treatments. The contents of reducing sugars were more than 2-fold higher after both incubation treatments compared to fermentation. The level of free amino acids liberated was highest after anaerobic incubation followed by fermentation and aerobic incubation. The aerobically incubated cocoa showed the highest FI, while the anaerobically incubated cocoa may be considered under-fermented (FI <1.0). Statistical analysis (ANOVA) showed significant differences between all treatments, which was verified by principal component analysis.

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