|Title:||Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans|
|Authors :||Chetschik, Irene|
|Published in :||Journal of agricultural and food chemistry|
|Publisher / Ed. Institution :||American Chemical Society|
|License (according to publishing contract) :||Licence according to publishing contract|
|Type of review:||Peer review (publication)|
|Subjects :||Theobroma cacao L.; Aroma extract dilution analysis; Aroma formation in cocoa; Cocoa fermentation; Cocoa pulp odorants; Cacao; Fermentation; Odorants; Saccharomyces cerevisiae; Gas Chromatography-Olfactometry|
|Subject (DDC) :||664: Food technology|
|Abstract:||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.|
|Departement:||Life Sciences and Facility Management|
|Publication type:||Article in scientific journal|
|Appears in Collections:||Publikationen Life Sciences und Facility Management|
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