Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19404
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: 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
Authors: 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
Published in: Journal of Agricultural and Food Chemistry
Issue Date: 2019
Publisher / Ed. Institution: American Chemical Society
ISSN: 0021-8561
1520-5118
Language: English
Subject (DDC): 664: Food technology
Abstract: 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.
Further description: 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
Fulltext version: Accepted version
License (according to publishing contract): Licence according to publishing contract
Restricted until: 2020-12-30
Departement: Life Sciences and Facility Management
Appears in Collections:Publikationen Life Sciences und Facility Management

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