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Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin
Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22–12.3 mg kg(−1)) were the most abundant followed b...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723343/ https://www.ncbi.nlm.nih.gov/pubmed/31374934 http://dx.doi.org/10.3390/foods8080306 |
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author | Spizzirri, Umile Gianfranco Ieri, Francesca Campo, Margherita Paolino, Donatella Restuccia, Donatella Romani, Annalisa |
author_facet | Spizzirri, Umile Gianfranco Ieri, Francesca Campo, Margherita Paolino, Donatella Restuccia, Donatella Romani, Annalisa |
author_sort | Spizzirri, Umile Gianfranco |
collection | PubMed |
description | Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22–12.3 mg kg(−1)) were the most abundant followed by procyanidins (0.69–9.39 mg kg(−1)) and epicatechin (0.16–3.12 mg kg(−1)), all reduced by heat treatments. Volatile organic compounds and BAs showed variable levels and distributions. Although showing the highest BAs total content (28.8 mg kg(−1)), Criollo variety presented a good aroma profile, suggesting a possible processing without roasting. Heat treatments influenced the aroma compounds especially for Nicaragua sample, increasing more than two-fold desirable aldehydes and pyrazines formed during the Maillard cascade and the Strecker degradation. As the temperature increased, the concentration of BAs already present in raw samples increased as well, although never reaching hazardous levels. |
format | Online Article Text |
id | pubmed-6723343 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67233432019-09-10 Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin Spizzirri, Umile Gianfranco Ieri, Francesca Campo, Margherita Paolino, Donatella Restuccia, Donatella Romani, Annalisa Foods Article Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22–12.3 mg kg(−1)) were the most abundant followed by procyanidins (0.69–9.39 mg kg(−1)) and epicatechin (0.16–3.12 mg kg(−1)), all reduced by heat treatments. Volatile organic compounds and BAs showed variable levels and distributions. Although showing the highest BAs total content (28.8 mg kg(−1)), Criollo variety presented a good aroma profile, suggesting a possible processing without roasting. Heat treatments influenced the aroma compounds especially for Nicaragua sample, increasing more than two-fold desirable aldehydes and pyrazines formed during the Maillard cascade and the Strecker degradation. As the temperature increased, the concentration of BAs already present in raw samples increased as well, although never reaching hazardous levels. MDPI 2019-08-01 /pmc/articles/PMC6723343/ /pubmed/31374934 http://dx.doi.org/10.3390/foods8080306 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Spizzirri, Umile Gianfranco Ieri, Francesca Campo, Margherita Paolino, Donatella Restuccia, Donatella Romani, Annalisa Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin |
title | Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin |
title_full | Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin |
title_fullStr | Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin |
title_full_unstemmed | Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin |
title_short | Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin |
title_sort | biogenic amines, phenolic, and aroma-related compounds of unroasted and roasted cocoa beans with different origin |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723343/ https://www.ncbi.nlm.nih.gov/pubmed/31374934 http://dx.doi.org/10.3390/foods8080306 |
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