1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26728
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSchlüter, Ansgar-
dc.contributor.authorAndré, Amandine-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorRohn, Sascha-
dc.contributor.authorChetschik, Irene-
dc.date.accessioned2023-01-26T10:22:20Z-
dc.date.available2023-01-26T10:22:20Z-
dc.date.issued2022-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/26728-
dc.description.abstractRecently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are rehydrated with a lactic acid solution containing ethanol and subsequently incubated for 72 h at 45 °C before drying. Previous studies focused on the aroma formation during this treatment and the further processing of chocolate. The current study focused on the influence of aerobic and anaerobic moist incubation on selected nonvolatile components in comparison with the unfermented raw material and traditionally fermented cocoa. Total phenolic content and total flavan-3-ol content, contents of (+)-catechin, (-)-epicatechin, procyanidins B2 and C1, cinnamtannin A2, methylxanthines (theobromine and caffeine), contents of sugars (sucrose, d-glucose, and d-fructose) and free amino acids (17 proteinogenic amino acids) were determined. The fermentation index was also evaluated. The aerobically incubated and fermented cocoa showed low levels of phenolic compounds in comparison to the unfermented cocoa and the anaerobically incubated cocoa. The level of methylxanthines was unaffected by all treatments. The contents of reducing sugars were more than 2-fold higher after both incubation treatments compared to fermentation. The level of free amino acids liberated was highest after anaerobic incubation followed by fermentation and aerobic incubation. The aerobically incubated cocoa showed the highest FI, while the anaerobically incubated cocoa may be considered under-fermented (FI <1.0). Statistical analysis (ANOVA) showed significant differences between all treatments, which was verified by principal component analysis.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.subjectAroma precursorsde_CH
dc.subjectCocoa incubationde_CH
dc.subjectCocoa postharvest treatmentde_CH
dc.subjectPolyphenolsde_CH
dc.subjectMoist Incubationde_CH
dc.subjectCaffeinede_CH
dc.subjectPhenolsde_CH
dc.subjectFermentationde_CH
dc.subjectAmino Acidsde_CH
dc.subjectSugarsde_CH
dc.subjectCacaode_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleInfluence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beansde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1021/acs.jafc.2c06493de_CH
dc.identifier.doi10.21256/zhaw-26728-
dc.identifier.pmid36524976de_CH
zhaw.funding.euNode_CH
zhaw.issue51de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end16346de_CH
zhaw.pages.start16335de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume70de_CH
zhaw.embargo.end2023-12-16de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2022_Schlueter_etal_Influence-of-aerobic-and-anaerobic-moist-incubation-cocoa-beans_JAFC_AAM.pdfAccepted Version623.66 kBAdobe PDFThumbnail
View/Open
Show simple item record
Schlüter, A., André, A., Hühn, T., Rohn, S., & Chetschik, I. (2022). Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans. Journal of Agricultural and Food Chemistry, 70(51), 16335–16346. https://doi.org/10.1021/acs.jafc.2c06493
Schlüter, A. et al. (2022) ‘Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans’, Journal of Agricultural and Food Chemistry, 70(51), pp. 16335–16346. Available at: https://doi.org/10.1021/acs.jafc.2c06493.
A. Schlüter, A. André, T. Hühn, S. Rohn, and I. Chetschik, “Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans,” Journal of Agricultural and Food Chemistry, vol. 70, no. 51, pp. 16335–16346, 2022, doi: 10.1021/acs.jafc.2c06493.
SCHLÜTER, Ansgar, Amandine ANDRÉ, Tilo HÜHN, Sascha ROHN und Irene CHETSCHIK, 2022. Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans. Journal of Agricultural and Food Chemistry. 2022. Bd. 70, Nr. 51, S. 16335–16346. DOI 10.1021/acs.jafc.2c06493
Schlüter, Ansgar, Amandine André, Tilo Hühn, Sascha Rohn, and Irene Chetschik. 2022. “Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents : Comparison to Traditionally Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry 70 (51): 16335–46. https://doi.org/10.1021/acs.jafc.2c06493.
Schlüter, Ansgar, et al. “Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents : Comparison to Traditionally Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry, vol. 70, no. 51, 2022, pp. 16335–46, https://doi.org/10.1021/acs.jafc.2c06493.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.