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https://doi.org/10.21256/zhaw-19404| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation |
| Autor/-in: | Schlüter, Ansgar Hühn, Tilo Kneubühl, Markus Chatelain, Karin Rohn, Sascha Chetschik, Irene |
| et. al: | No |
| DOI: | 10.1021/acs.jafc.9b06119 10.21256/zhaw-19404 |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Erscheinungsdatum: | 2019 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | The aroma properties of cocoa nibs obtained by applying a novel postharvest treatment were investigated using methods of the molecular sensory science approach, i.e., solvent extraction and solvent-assisted flavor evaporation, aroma extract dilution analysis (AEDA), stable isotope dilution analysis, calculation of odor activity values (OAVs), and orthonasal sensory evaluation; those properties were then compared to the unfermented and dried raw material and a traditionally fermented sample of the same harvest. For the treatment, unfermented and dried cocoa nibs were, first, rehydrated with lactic acid and ethanol solution to adjust the pH value to 5.1 and, second, incubated under aerobic conditions for 72 h at 45 °C and subsequently dried. This treatment was used to induce enzymatic reactions within the cotyledon matrix, which also occur inside the bean during microbial fermentation of the surrounding fruit pulp. The results of the AEDA showed that many of the key aroma compounds found in fermented and dried cocoa increased during the incubation treatment. Especially some “fruity” esters were found with an equal or even higher flavor dilution (FD) factor in the incubated sample compared to the fermented sample, whereas the fermented sample showed high FD factors for “pungent, sour” and “sweaty” acids, such as acetic acid and 2- and 3-methylbutanoic acids. The quantitative data and calculated OAVs for the samples supported the findings of the AEDA, underlining the potential of this approach as a controllable and reproducible alternative postharvest treatment. |
| Weitere Angaben: | This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.9b06119. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/19404 |
| Volltext Version: | Akzeptierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Gesperrt bis: | 2020-12-30 |
| Departement: | Life Sciences und Facility Management |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2019_Schlüter_Aroma Formation.pdf | Accepted Version | 425.29 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2019). Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.9b06119
Schlüter, A. et al. (2019) ‘Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation’, Journal of Agricultural and Food Chemistry [Preprint]. Available at: https://doi.org/10.1021/acs.jafc.9b06119.
A. Schlüter, T. Hühn, M. Kneubühl, K. Chatelain, S. Rohn, and I. Chetschik, “Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation,” Journal of Agricultural and Food Chemistry, 2019, doi: 10.1021/acs.jafc.9b06119.
SCHLÜTER, Ansgar, Tilo HÜHN, Markus KNEUBÜHL, Karin CHATELAIN, Sascha ROHN und Irene CHETSCHIK, 2019. Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation. Journal of Agricultural and Food Chemistry. 2019. DOI 10.1021/acs.jafc.9b06119
Schlüter, Ansgar, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, and Irene Chetschik. 2019. “Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans : Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.” Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.9b06119.
Schlüter, Ansgar, et al. “Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans : Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.” Journal of Agricultural and Food Chemistry, 2019, https://doi.org/10.1021/acs.jafc.9b06119.
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