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Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation
This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455942/ https://www.ncbi.nlm.nih.gov/pubmed/32884693 http://dx.doi.org/10.1002/fsn3.1701 |
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author | Fang, Yiming Li, Rui Chu, Zhong Zhu, Kexue Gu, Fenglin Zhang, Yanjun |
author_facet | Fang, Yiming Li, Rui Chu, Zhong Zhu, Kexue Gu, Fenglin Zhang, Yanjun |
author_sort | Fang, Yiming |
collection | PubMed |
description | This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation. |
format | Online Article Text |
id | pubmed-7455942 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-74559422020-09-02 Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation Fang, Yiming Li, Rui Chu, Zhong Zhu, Kexue Gu, Fenglin Zhang, Yanjun Food Sci Nutr Original Research This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. The results showed that total essential amino acids contents ranged from 2.64 g/100 g to 3.68 g/100 g. A total of 88 compounds identified at the end of the fermentation belonged to alcohols, acids, esters, ketones, pyrazines, aldehydes, and terpenoids. One of the chemical groups that were present in highest abundance in the consummation treatments was acids, representing 56.04% of the total extracted area, followed by alcohols (22.95%) and ketones (9.40%). The colors of the beans in different fermentation stages were different, from deep purple to deep red‐brown. Fermented cocoa beans were shown to be 53.45% and 13.51% bean butter and protein content, respectively. The value of denaturation enthalpy (ΔH) ranged from 30.4 (J/g) to 43.38 (J/g). The 3‐day fermented sample had the highest ΔH (43.38 J/g). When the fermentation process was complete, the procyanidin concentration of the beans decreased, with the final yield of procyanidin at 6.2%. During fermentation, the antioxidant capacity of beans gradually reduced. The fermenting of cocoa beans had a significant effect on the quality formation. The findings of this study constitute a basis for further investigations on the quality formation of cocoa during fermentation. John Wiley and Sons Inc. 2020-06-15 /pmc/articles/PMC7455942/ /pubmed/32884693 http://dx.doi.org/10.1002/fsn3.1701 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Fang, Yiming Li, Rui Chu, Zhong Zhu, Kexue Gu, Fenglin Zhang, Yanjun Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation |
title | Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation |
title_full | Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation |
title_fullStr | Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation |
title_full_unstemmed | Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation |
title_short | Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation |
title_sort | chemical and flavor profile changes of cocoa beans (theobroma cacao l.) during primary fermentation |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455942/ https://www.ncbi.nlm.nih.gov/pubmed/32884693 http://dx.doi.org/10.1002/fsn3.1701 |
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