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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19404
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dc.contributor.authorSchlüter, Ansgar-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorKneubühl, Markus-
dc.contributor.authorChatelain, Karin-
dc.contributor.authorRohn, Sascha-
dc.contributor.authorChetschik, Irene-
dc.date.accessioned2020-02-13T14:08:40Z-
dc.date.available2020-02-13T14:08:40Z-
dc.date.issued2019-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/19404-
dc.descriptionThis 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.de_CH
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleNovel 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 fermentationde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
dc.identifier.doi10.1021/acs.jafc.9b06119de_CH
dc.identifier.doi10.21256/zhaw-19404-
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statusacceptedVersionde_CH
zhaw.embargo.end2020-12-30de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
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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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