Tags

Type your tag names separated by a space and hit enter

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
Food Res Int. 2019 11; 125:108550.FR

Abstract

The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans. The beans had been subjected to different treatments following a 3 × 4 full factorial experiment, consisting of PS (0, 3, 7 days) and RT (100, 120, 140, 160 °C). Statistical analysis of the results from HS-SPME-GC-MS revealed significant (p < .05) impact of both PS and RT as well as their interaction effects on the ten groups of volatiles (acids, alcohols, esters, terpenes, aldehydes, ketones, pyrazines, furans, pyrroles and others) and their overall aroma concentration. An exception was however noted for aldehydes, where the total concentration was only significantly (p < .05) influenced by the individual effects of PS and RT. A subsequent clustering of the liquors, first on the basis of all identified volatiles, then, on the basis of the odor-active volatiles, also revealed similar pattern where liquors with high RT's possessed more volatiles with higher concentrations and vice versa. More so, it seemed that no or very minimal PS treatment was necessary for preserving more aromatic volatiles with typically fruity, floral or spicy flavor notes, whereas, for liquors with volatiles exhibiting more cocoa, chocolate, nutty and roasted flavor notes, prolonged PS (> 3 days) treatment was required. These findings are expected to challenge the status-quo, specifically in the conventional ways through which the aroma potential of 'bulk' cocoa may be steered. On the one hand, the idea of manipulating PS treatment and roasting conditions may indeed consolidate the possibility of creating diverse and/or distinct aroma profiles from the same 'bulk' cocoa beans, whereas, on the other hand, it raises the question whether the Ghanaian cocoa beans - being described as 'bulk' cocoa - could be a consequence of prolonged pod storage treatment.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Hinneh M
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana. Electronic address: hinnehmichael@gmail.com.
Van de Walle D
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Tzompa-Sosa DA
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
De Winne A
Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
Termote S
Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
Messens K
Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Van Durme J
Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
Afoakwa EO
Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana.
De Cooman L
Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium.
Dewettinck K
Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

MeSH

Alcoholic BeveragesCacaoCookingFood StorageHot TemperatureOdorantsSeedsVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31554139

Citation

Hinneh, Michael, et al. "Tuning the Aroma Profiles of FORASTERO Cocoa Liquors By Varying Pod Storage and Bean Roasting Temperature." Food Research International (Ottawa, Ont.), vol. 125, 2019, p. 108550.
Hinneh M, Van de Walle D, Tzompa-Sosa DA, et al. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Res Int. 2019;125:108550.
Hinneh, M., Van de Walle, D., Tzompa-Sosa, D. A., De Winne, A., Termote, S., Messens, K., Van Durme, J., Afoakwa, E. O., De Cooman, L., & Dewettinck, K. (2019). Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Research International (Ottawa, Ont.), 125, 108550. https://doi.org/10.1016/j.foodres.2019.108550
Hinneh M, et al. Tuning the Aroma Profiles of FORASTERO Cocoa Liquors By Varying Pod Storage and Bean Roasting Temperature. Food Res Int. 2019;125:108550. PubMed PMID: 31554139.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. AU - Hinneh,Michael, AU - Van de Walle,Davy, AU - Tzompa-Sosa,Daylan Amelia, AU - De Winne,Ann, AU - Termote,Sarah, AU - Messens,Kathy, AU - Van Durme,Jim, AU - Afoakwa,Emmanuel Ohene, AU - De Cooman,Luc, AU - Dewettinck,Koen, Y1 - 2019/07/11/ PY - 2019/03/26/received PY - 2019/06/21/revised PY - 2019/07/10/accepted PY - 2019/9/27/entrez PY - 2019/9/27/pubmed PY - 2020/10/21/medline KW - Aroma volatiles KW - Cocoa liquor KW - Flavor profile KW - HS-SPME-GC-MS KW - Pod storage KW - Roasting SP - 108550 EP - 108550 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 125 N2 - The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans. The beans had been subjected to different treatments following a 3 × 4 full factorial experiment, consisting of PS (0, 3, 7 days) and RT (100, 120, 140, 160 °C). Statistical analysis of the results from HS-SPME-GC-MS revealed significant (p < .05) impact of both PS and RT as well as their interaction effects on the ten groups of volatiles (acids, alcohols, esters, terpenes, aldehydes, ketones, pyrazines, furans, pyrroles and others) and their overall aroma concentration. An exception was however noted for aldehydes, where the total concentration was only significantly (p < .05) influenced by the individual effects of PS and RT. A subsequent clustering of the liquors, first on the basis of all identified volatiles, then, on the basis of the odor-active volatiles, also revealed similar pattern where liquors with high RT's possessed more volatiles with higher concentrations and vice versa. More so, it seemed that no or very minimal PS treatment was necessary for preserving more aromatic volatiles with typically fruity, floral or spicy flavor notes, whereas, for liquors with volatiles exhibiting more cocoa, chocolate, nutty and roasted flavor notes, prolonged PS (> 3 days) treatment was required. These findings are expected to challenge the status-quo, specifically in the conventional ways through which the aroma potential of 'bulk' cocoa may be steered. On the one hand, the idea of manipulating PS treatment and roasting conditions may indeed consolidate the possibility of creating diverse and/or distinct aroma profiles from the same 'bulk' cocoa beans, whereas, on the other hand, it raises the question whether the Ghanaian cocoa beans - being described as 'bulk' cocoa - could be a consequence of prolonged pod storage treatment. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31554139/Tuning_the_aroma_profiles_of_FORASTERO_cocoa_liquors_by_varying_pod_storage_and_bean_roasting_temperature_ DB - PRIME DP - Unbound Medicine ER -