| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans |
| Autor/-in: | Chetschik, Irene Kneubühl, Markus Chatelain, Karin Schlüter, Ansgar Bernath, Konrad Hühn, Tilo |
| DOI: | 10.1021/acs.jafc.6b05008 |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Band(Heft): | 66 |
| Heft: | 10 |
| Seite(n): | 2467 |
| Seiten bis: | 2472 |
| Erscheinungsdatum: | 2017 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Schlagwörter: | Theobroma cacao L.; Aroma extract dilution analysis; Aroma formation in cocoa; Cocoa fermentation; Cocoa pulp odorants; Cacao; Fermentation; Odorants; Saccharomyces cerevisiae; Gas Chromatography-Olfactometry |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/10527 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Chetschik, I., Kneubühl, M., Chatelain, K., Schlüter, A., Bernath, K., & Hühn, T. (2017). Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans. Journal of Agricultural and Food Chemistry, 66(10), 2467–2472. https://doi.org/10.1021/acs.jafc.6b05008
Chetschik, I. et al. (2017) ‘Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans’, Journal of Agricultural and Food Chemistry, 66(10), pp. 2467–2472. Available at: https://doi.org/10.1021/acs.jafc.6b05008.
I. Chetschik, M. Kneubühl, K. Chatelain, A. Schlüter, K. Bernath, and T. Hühn, “Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans,” Journal of Agricultural and Food Chemistry, vol. 66, no. 10, pp. 2467–2472, 2017, doi: 10.1021/acs.jafc.6b05008.
CHETSCHIK, Irene, Markus KNEUBÜHL, Karin CHATELAIN, Ansgar SCHLÜTER, Konrad BERNATH und Tilo HÜHN, 2017. Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans. Journal of Agricultural and Food Chemistry. 2017. Bd. 66, Nr. 10, S. 2467–2472. DOI 10.1021/acs.jafc.6b05008
Chetschik, Irene, Markus Kneubühl, Karin Chatelain, Ansgar Schlüter, Konrad Bernath, and Tilo Hühn. 2017. “Investigations on the Aroma of Cocoa Pulp (Theobroma Cacao L.) And Its Influence on the Odor of Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry 66 (10): 2467–72. https://doi.org/10.1021/acs.jafc.6b05008.
Chetschik, Irene, et al. “Investigations on the Aroma of Cocoa Pulp (Theobroma Cacao L.) And Its Influence on the Odor of Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry, vol. 66, no. 10, 2017, pp. 2467–72, https://doi.org/10.1021/acs.jafc.6b05008.
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