Academic literature on the topic 'Cocoa flavor'
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Journal articles on the topic "Cocoa flavor":
1
Sukha, Darin A., Pathmanathan Umaharan, and David R. Butler. "The Impact of Pollen Donor on Flavor in Cocoa." Journal of the American Society for Horticultural Science 142, no. 1 (January 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
Abstract:
The flavor attributes of cacao (Theobroma cacao) is becoming an important consideration in trade specifically for fine or flavor cocoa. In this market segment, flavor along with other physical attributes, not only contributes to the quality of a cocoa lot but also the price premium obtained. Past studies have shown evidence of pollen parent effects on yield, bean size, and pod characteristics, but its effect on flavor attributes is not clearly understood. An incomplete diallel mating design involving five cacao cultivars [West African Amelonado (WAA), Imperial College Selection (ICS) 1, Iquitos Mixed Calabacillo (IMC) 67, and two Trinidad Selected Hybrids (TSH) coded as CCL 200 and CCL 201] with widely differing flavor attributes were used to investigate the magnitude of female and male parent effects on key intrinsic flavor attributes. The seeds derived from pods arising from these pollinations were fermented, dried, and made into cocoa liquor according to standardized methods. Flavor evaluations were carried out by a trained sensory panel for nine flavor attributes with five repetitions and hidden flavor reference controls. The study was conducted over two cocoa crop years. The results failed to detect dominant xenia effects for important ancillary flavor attributes (i.e., cocoa flavor, acidity, fruitiness, and floral flavors), but showed significant female parent effects for cocoa and floral flavors. Small but inconsistent male parent effects were seen for astringency. Lack of xenia effect for the major flavor attributes implies that the flavor quality of cocoa beans is determined principally by the genotype of the female parent.
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Hunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi, and Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate." Jurnal Teknologi dan Industri Pangan 34, no. 1 (June 27, 2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
Abstract:
Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.
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Michel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez, and Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process." Metabolites 11, no. 2 (January 26, 2021): 71. http://dx.doi.org/10.3390/metabo11020071.
Abstract:
Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.
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Purbaningrum, Krisna, Chusnul Hidayat, Lucia Dhiantika Witasari, and Tyas Utami. "Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain." Foods 12, no. 4 (February 14, 2023): 820. http://dx.doi.org/10.3390/foods12040820.
Abstract:
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to enhance the flavor precursors, particularly free amino acids and volatile compounds, of unfermented cocoa beans by hydrolysis, using bromelain. Unfermented cocoa beans were previously hydrolyzed with bromelain at concentrations of 3.5, 7, and 10.5 U/mL for 4, 6, and 8 h, respectively. An analysis of enzyme activity, degree of hydrolysis, free amino acids, reducing sugar, polyphenols, and volatile compounds was then conducted using unfermented and fermented cocoa beans as negative and positive controls, respectively. The results showed that the highest degree of hydrolysis was 42.95% at 10.5 U/mL for 6 h, although it was not significantly different from the hydrolysis at 3.5 U/mL for 8 h. This indicates a higher reducing sugar and lower polyphenols content than unfermented cocoa beans. There was also an increase in free amino acids, especially hydrophobic amino acids, such as phenylalanine, valine, leucine, alanine, and tyrosine, and desirable volatile compounds, such as pyrazines. Therefore, this suggests that hydrolysis with bromelain increased the flavor precursors and cocoa-bean flavors.
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Sari, Indah Anita, Bayu Setyawan, Marcelinus A. S. Adhiwibawa, and Agung Wahyu Susilo. "Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 1 (April 30, 2016): 1–9. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.210.
Abstract:
A problem encountered in plant breeding process to determine bean color quality of fine-flavor cocoa is a long selection period. Preliminary results indicatedthat the fine-flavor cocoa has a low color reflectance than bulk cocoa. The objectiveof this study is to find more applicable and easier method to do the early detectionof fine-flavor cocoa on the breeding population. Detection of the leaf color haracteristics was done by chromatographic and spectrophotometry analysis. hromatographic analysis was carried out in Kaliwining Experimental Station, IndonesianCoffee and Cocoa Research Institute using complete random design consistedof two types of cocoa; fine-flavor (10 clones) and bulk cocoa (10 clones). pectrophotometric analysis was conducted at Ma Chung University, Malang, East Java.Four clones of bulk cocoa and six clones of fine flavor cocoa were used in thisanalysis. The results of the study showed that the flush color characteristics of thefine-flavor cocoa were different from the bulk cocoa characteristics as shown bythe differences in the value of L*, b* and anthocyanin content. Flush characteristic s ofthe fine-flavor cocoa had brighter color, more toward green with higher yellowlevel, while the bulk cocoa had darker flush, red and lower yellow level. Thecolor parameter of L* and b* had a higher genetic variation compared with theenvironment variation. However, the parameter a* had a higher environmental variation compared with genetic variation. Grouping of fine-flavor cocoa and bulk cocoacould be done through the detection of flush anthocyanin content, when tendencyof flush anthocyanin content on fine-flavor cocoa was lower than bulk cocoa.The detection of flush color particularly L* and b* parameters through hromatographic analysis and anthocyanin content through spectrophotometric analysismay be used as a criteria for selection the fine flavor cocoa on seedling phase.
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Sari, Indah Anita, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa ., and R. A. P. Nugroho. "Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, no. 3 (December 31, 2016): 171–80. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.244.
Abstract:
Level of anthocyanin content in flush is different between fine flavor cocoa and bulk cocoa. This study was aimed to determine the potential of anthocyanin and chlorophyll content in flush as one of the selection indicator for fine flavor cocoa. Flush sampling was carried out at Cocoa Germplasm Collections in Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, while anthocyanin and chlorophyll analysis was conducted at Laboratory of Ma Chung Research Center for Photosynthetic Pigments, Ma Chung University, Malang.The research utilized a completely randomized design consisted of four genotypes of fine flavor cocoa, namely DR 2, ICCRI 02, DRC 16, PNT 16 and five genotypes of bulk cocoa, namely Sulawesi 1, MCC 01, MCC 02, KW 617 and PA 191.Each treatment was repeated three times. Anthocyanin and chlorophyll content in flush was measured. Anthocyanin analysis was done by destructive methods, while flush color was observed based on Munsell Color Chart for Plant Tissues Data analysis used orthogonal contrast, multivariate and simple correlation. The results showed that there were differences in flush color on fine flavor cocoa and that of bulk cocoa. The flush of the fine flavor cocoa had a tendency towards yellow and that of bulk cocoa had a tendency toward red with different levels of variation among genotypes. The analysis results of chlorophyll content in flush showed that chlorophyll content of fine flavor cocoa was higher than bulk cocoa with a range of 2376-3692 µmol/L for fine flavor cocoa and 1567-2628 µmol/L for bulk cocoa. On the contrary, anthocyanin content in fine flavor cocoa was lower than bulk cocoa with a range of 3.82-5.72 µmol/L for fine flavor cocoa and 6.01-11.88 µmol/L for bulk cocoa. The analysis results of orthogonal contrasts showed that chlorophyll content value was more stable than anthocyanin. There was negative relationship between anthocyanin and chlorophyll in flush with the regression Y = -221,1X + 3935 with a value of correlation r = -0.50. The anthocyanin and chlorophyll content in flush had a potential to be used as selection markers for fine flavor cocoa hybrid
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Anita-Sari, Indah, Sobir Sobir, Agung Wahyu Susilo, Akhmad Hidayatullah, Pingkan Sugianto, and Irvan Faizal. "Genetic Diversity Analysis of Edel Cocoa Clones Parental Cross Using Maturase K (matK) Gene." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, no. 1 (April 30, 2018): 23. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i1.304.
Abstract:
Economically, cacao bean products are divided into fine flavor and bulk cocoa. Fine flavor cocoa has white color beans while bulk cocoa has purple color beans. Bean color of fine-flavor cocoa beans is determined by the presence of a double recessive gene which is inherited from Criollo cocoa type. Analysis of the genetic background in this study used maturase K (matK) gene to ascertain the identity of the genotypes which will be used as a parent in crossing of fine flavor cocoa plants. The study aimed to investigate the genetic background of the promising clones that will be used as a parent in breeding program on fine flavor cocoa based on maturase K (matK) gene in order to ensure the identity of the genotype that will be used in parent crossing and it had Criollo ancestor. DNA analysis was conducted at Agency for the Assessment and Application Technology (BPPT), Serpong, West Java. DNA analysis was conducted on eight genotypes consisting of four genotypes of fine flavor cocoa (ICCRI 02, DRC 16, PNT 16 and DR 2) and four genotypesof bulk cocoa (MCC 01, MCC 02, sulawesi 1, and KW 617). The results showed that Maturase K (matK) was one of chloroplastgene which could be used to study phylogenetic and evolution on cocoa. Two primers Mac 02 and Mac 09 were used for amplification of matK gene on cocoa with a rate of homology 99-100% with position 872 bp for Mac 02 and 1153 bp for Mac 09.The results of the phylogenetic analysis showed that the cocoa genotypes would be used as parent crossing included DR 2, ICCRI 02, DRC 16, PNT 16, MCC 01, MCC 02, Sulawesi 1, KW 617 and HJ 2 tended to have ancestral Criollo as female parent.
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Aprotosoaie, Ana Clara, Simon Vlad Luca, and Anca Miron. "Flavor Chemistry of Cocoa and Cocoa Products-An Overview." Comprehensive Reviews in Food Science and Food Safety 15, no. 1 (November 18, 2015): 73–91. http://dx.doi.org/10.1111/1541-4337.12180.
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Mota-Gutierrez, Barbosa-Pereira, Ferrocino, and Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits." Nutrients 11, no. 4 (April 19, 2019): 884. http://dx.doi.org/10.3390/nu11040884.
Abstract:
Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.
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Sabahannur, St, Nirwana Nirwana, and St Subaedah. "KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA." Jurnal Industri Hasil Perkebunan 11, no. 2 (December 15, 2016): 59–66. http://dx.doi.org/10.33104/jihp.v11i2.3412.
Abstract:
The research objective is to assess physical and sensory quality of dried cocoa beans producedin Bulukumba, Soppeng, and East Luwu Regions. The research was conducted by taking samples ofcocoa directly from farmers of those three districts, as the cocoa producer regions in South SulawesiProvince. The physical quality of the samples was examined in accordance with SNI 2323-2008 and forsensory testing, the samples were sent to Puslitkoka, Jember for flavor and aroma. Data analysis wascarried out using descriptive statistical analysis. The result shows that the beans from those three regionsdo not meet the standard of SNI 2323-2008 for water content, slaty beans, level of foreign objects andinsects, while the level of free fatty acid ranges from 1.02 – 1.65%. Total fat content of cocoa beans fromBulukumba region, higher than the others, is 35.74% and the pH level for all samples are neutral (6.47 –6.78). The result of sensory test shows that cocoa beans from Bulukumba region have astringent flavor,those from Soppeng region have very niceflowery flavor, and those from East Luwu shows half-fermentedcocoa beans and chocolate medium.Keywords: cocoa beans, physical quality, aroma, flavor
Dissertations / Theses on the topic "Cocoa flavor":
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Guzman, Penella Santiago. "Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions." Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.
Abstract:
La demande croissante pour des chocolats de qualité supérieure a généré un besoin de diversification des arômes dans les gammes de chocolats proposées par les producteurs. La qualité du chocolat découle fortement du potentiel aromatique du cacao, qui est le résultat des réactions biochimiques qui ont lieu pendant la culture, la récolte, le traitement post-récolte et la transformation des fèves de cacao. Les composés volatils et non volatils du cacao contribuent à la perception sensorielle finale du chocolat. Au cours de la transformation, les arômes caractéristiques du chocolat se développent principalement pendant la fermentation, le séchage, la torréfaction et, dans une moindre mesure, le conchage. Bien que la fermentation du cacao ait un impact important sur sa qualité, et qu'elle soit étudiée depuis plusieurs décennies, il s'agit toujours d'un processus empirique et non maîtrisé. Les conditions de torréfaction et de conchage ont également un impact significatif sur la transformation des précurseurs d'arômes obtenus au cours de la fermentation, principalement en raison des réactions de Maillard qui ont lieu au cours de ces étapes. Dans un objectif de compréhension des mécanismes de formation de la qualité aromatique et sensorielle du chocolat, des essais de fermentation, de torréfaction et de conchage, tous dans des conditions spécifiques, ont été réalisés. Les caractéristiques, chimiques et sensorielles des fèves de cacao, tout au long de leur transformation en chocolat, ont ensuite été étudiées. Une attention particulière a été portée sur l'impact de la fermentation sur le développement des composés aromatiques et de leurs précurseurs. L'étude de l'utilisation de starters levuriens pour les fermentations s'est révélée particulièrement intéressante. Elle a permis de caractériser son impact et celui du temps de fermentation sur les différences observées dans la taxonomie microbienne, fongique et bactérienne, dans la masse en fermentation. En effet, la composition du microbiote peut influencer considérablement la composition volatile et non volatile des fèves, ce qui se traduit par des différences dans les profils aromatiques perçus au cours de l'analyse sensorielle des liqueurs et des chocolats obtenus. Enfin, des modèles prédictifs ont été développés afin de prédire les arômes des produits du cacao sur la base de leur composition chimique, en tenant compte des conditions de traitement auxquelles ont été soumises les fèves. Globalement, l'étude vise à mieux comprendre la formation des arômes dans le cacao et fournit des outils importants pour la production de chocolats capables de présenter des notes sensorielles fines, uniques et très recherchées, afin de mieux répondre à la demande croissante des consommateursThe increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products
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Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.
Abstract:
Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medium. The seven highest aroma-producing yeasts were identified by ITS-rRNA gene sequencing as belonging to Pichia kudriavzevii, in spite of exhibiting different metabolic profiles. A computer-assisted analysis of rep-PCR genomic fingerprints of Pichia kudriavzevii strains clearly differentiated the upper aroma-forming yeast strains (G1 group; P. kudriavzevii LPB06 and P. kudriavzevii LPB07) from the other strains (G2 group). This demonstrates the potential of rep-PCR technique as a promising genotypic tool for rapid and reliable speciation of aromatic yeast strains. In the second stage of this study, two strains with superior aroma production, namely P. kudriavzevii LPB06 and P. kudriavzevii LPB07, were used in cocoa beans fermentation at laboratory scale. They were able to establish an accelerated fermentation process with efficient yeast growth, sugars consumption and ethanol formation compared to the spontaneous process. The resulting cocoa beans were analyzed by diverse chemical analysis methods, including SPME-GC/MS, FTIR spectroscopy and metal and colorimetric analysis. All together, the results indicated that inoculated fermentations generated cocoa beans with better color development and richer aroma composition, suggesting that cocoa-associated yeast diversity at strain level can be exploited for flavor modulation of cocoa beans.Atualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de interesse econômico em todo o mundo. A qualidade do cacau depende diretamente do processamento pós-colheita, sendo a fermentação da polpa um passo crucial para o desenvolvimento da qualidade do chocolate. O objetivo deste trabalho foi estudar a diversidade de leveduras aromáticas associadas à fermentação de cacau e selecionar uma cultura iniciadora com potencial para modular o flavor de chocolate. Um total de 39 leveduras foram isoladas e caracterizadas quanto à formação de compostos aromáticos. As sete melhores produtoras foram identificadas através do sequenciamento do gene ITS-rRNA como Pichia kudriavzevii, apesar de apresentarem diferentes perfis metabólicos. Análise de impressões digitais (fingerprints) dos isolados pela técnica de rep-PCR claramente distinguiu as cepas com maior produção de compostos aromáticos, demonstrando o potencial desta técnica como uma ferramenta para rápida e confiável seleção de leveduras. Na segunda etapa deste estudo, duas cepas com superior formação de aroma (P. kudriavzevii LPB06 e P. kudriavzevii LPB07) foram testadas como culturas iniciadoras para fermentações de cacau em escala laboratorial. Estas duas cepas foram capazes de estabelecer um acelerado processo fermentativo, com eficiente consumo de açúcares e formação de etanol, em comparação ao método natural. As amêndoas de cacau resultantes destes processos foram analisadas por diferentes métodos químicos, incluindo SPME-GC/MS, espectroscopia FTIR e análises de metal e calorimetria. Os resultados indicaram que as fermentações inoculadas desenvolveram amêndoas de cacau com melhor cor e composição de aroma, sugerindo que a diversidade de levedura em fermentações de cacau pode ser explorada para a modulação do flavor de chocolate.
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Possignolo, Aline Aparecida. "Perfil protéico de sementes de acessos de cacaueiro no desenvolvimento do sabor de chocolate." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/64/64133/tde-02092010-153413/.
Abstract:
O típico sabor de chocolate é único, obtido somente de sementes fermentadas, secas e torradas de cacau, não podendo ser sintetizado artificialmente. O desenvolvimento desse sabor é influenciado pela constituição genética das sementes, processamento pós-colheita e manufatura. Proteínas dos cotilédones são potencialmente precursores do sabor e aroma de chocolate. O presente trabalho teve como objetivo analisar diferenças qualitativas e quantitativas nas proteínas de sementes de três genótipos de Theobroma cacao após a colheita e durante a fermentação, de forma a correlacionar estes resultados com diferenças na qualidade (sabor e aroma) obtidas por análise sensorial. Um dos desafios foi o isolamento de proteínas das sementes, evitando o alto teor de polifenóis e polissacarídeos que interferem na separação das proteínas e na análise do proteoma. A metodologia de extração composta por filtração em Miracloth, solubilização e precipitação em ácido ticloroacético (TCA) apresentou géis de maior resolução e repetibilidade, tendo sido escolhida como metodologia de extração protéica para estudo das alterações no proteoma das sementes de cacau durante a fermentação. Foi necessária também a utilização de kit comercial de purificação de proteínas e utilização de método de coloração com nitrato de prata para garantir géis com resolução dos spots e repetibilidade satisfatórias. Os spots foram isolados e após digestão tríptica, submetidos ao sequenciamento por cromatografia líquida associado ao espectrômetro de massas. Os espectros foram analisados pelo programa MASCOT MS/MS Ion Search, utilizando bancos de dados do NCBI. Análises dos mapas 2-D mostraram variação no número de spots entre as variedades. Ao final da fermentação, as proteínas ainda presentes nas sementes das variedades SIAL 70 e Catongo eram ácidas, e o processo de degradação foi caracterizado pelo desaparecimento de quase todas as proteínas neutras ou básicas e também de algumas proteínas ácidas; as proteínas com massa molar acima de 35 kDa também foram todas degradadas. Na variedade CCN 51, não ocorreu o mesmo perfil degradativo, havendo proteínas até pI 6,5 e massa molar acima de 100 kDa. Dos cem spots submetidos ao sequenciamento, 89 foram identificados. As proteínas 21kDa e vicilina foram as proteínas mais abundantes nos cotilédones. Correlacionando os resultados da análise sensorial e a proteômica concluiu-se que existe correlação tanto quantitativa como qualitativa das proteínas dos cotilédones de cacau e possivelmente com as proteínas precursoras de sabor de chocolateTypical chocolate flavor is unique, only obtained from fermented, dried and roasted cocoa seeds, and can not be synthesized artificially. The flavor development is influenced by the genetic constitution, post-harvest processing and manufactures. Cotyledons proteins are believed to be the precursors of the chocolate flavor. The aim of the present work was to analyze qualitative and quantitative protein differences in seeds of three cocoa genotypes after harvesting and during the fermentation and to correlate these results with differences in quality (flavor and aroma) obtained by sensorial evaluation. One of the challenges was the isolation of proteins from cocoa seeds, avoiding the high content of polyphenols and polysaccharides which disturb protein separation and proteome analysis. The methodology of extraction by filtration in Miracloth, solubilization and precipitation in trichloroacetic acid showed the highest gel resolution and reprodutivity, and, thus, was chosen to be used in the analyses of the proteome of cocoa seeds during the fermentation. It was also necessary to use commercial kit for protein purification and a silver-based staining method with nitrate to guarantee gels with spots resolution and satisfactory reproducibility. Proteins were excised from de gels and after tryptic digestion, MS analysis was conducted by on line chromatografhy using a Cap-LC coupled to a mass spectrometer. The spectra were processed using MASCOT MS/MS Ion Search, and the sequences searched against NCBI databases. The 2-DE maps analysis of cocoa seeds showed significant variation of the spots number among the genotypes. At the end of fermentation, proteins still present in the Sial 70 and Catongo genotypes were acid and the degradation process was characterized by the disappearance of almost all the neutral or basic proteins and also some acid proteins. The genotype CCN 51 did not show the same degradation profile. Of the spots submitted to the mass spectrometer, 89 were identified. The 21kDa protein and vicilin were the most abundant proteins in the cocoa cotyledons. Correlating sensorial analysis and the proteomic results we could observe the existence of quantitative as qualitative correlation of proteins from cocoa cotyledons and possibly with the precursors proteins of chocolate flavor
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Bains, Gurjeet Singh. "Cocoa flavour : the interaction of pyrazines with carboxylic acids." Thesis, Queensland University of Technology, 1995. https://eprints.qut.edu.au/36919/1/36919_Bains_1995.pdf.
Abstract:
The essential ingredient of chocolate is a product of the cocoa tree and is used world-wide in confectionary as a flavorant and as an ingredient of beverages. The flavour and odour of chocolate varies according to the source of the cocoa but must be free from objectionable or unpleasant characteristics.
With the increasing demand for this product, chocolate producing companies have invested heavily in cocoa plantations in a number of areas in the world This has included South East Asia and Papua New Guinea. Cocoa from these sources suffers from high acidity and low chocolate flavour. It is felt that the presence of acids in excessive amounts can effect the flavour not only by imparting their own flavour but also by reacting with the basic flavour components which are formed during roasting. Such a group of compounds is pyrazines which make an essential contribution to chocolate flavour.
The objective for the work in this thesis was to investigate the extent of reaction between the carboxylic acids and the methylpyrazines commonly found in different cocoas through the study of model systems in aqueous and non-aqueous environments. This involved the use of static gas chromatographic headspace analysis and 13C NMR :.pectroscopy. Data obtained from these techniques not only allowed observations on the reaction of pyrazines with carboxylic acids but also the calculation of the pKa of the pyrazines.
It was shown that the acids which are commonly found in cocoa were present in sufficient concentration to reduce the concentration of free trimethylpyrazine and tetramethylpyrazine. The other methylpyrazines were not sufficiently basic to react with these acids to any extent and little or none of the pyrazine would be bound up in salt formation.
The headspace analysis technique gave pKa values for the various methylsubstituted pyrazines which were consistently lower than those determined by other methods and reported in literature. However, when these values were normalised with respect to pyridine the pKa values agreed with the published values which had been determined by other techniques. The use of 13C NMR spectroscopy for the determination of the pKa value of pyrazine has been reported in literature. This technique was extended in this investigation to all other methylpyrazines. The results obtained were reproducible and compared favourably with the reported values.
The analysis of Ghana and South East Asian cocoa liquors confirmed the unpublished results of Holm in which the concentration of alkylpyrazine in the latter were significantly higher than in the former.
The application of the headspace analysis technique developed was used in a preliminary assessment of the alkylpyrazine concentrations in a number of chocolate tasters which had been prepared from cocoa liquors which originated from a number of South East Asian sources. Insufficient data was obtained to deduce any correlation with the taste panels scores of the samples. However, the method showed potential and warrants further investigation.
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Buyukpamukcu, Elif. "Isolation and characterisation of peptides involved in cocoa flavour formation." Thesis, University of York, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251808.
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Fevola, Martina. "Quality evaluation of cocoa beans produced by smallholder cocoa farmers in Ghana." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Abstract:
Il cacao (Theobroma cacao L.) è un’importante coltura a livello mondiale. La sua produzione è alla base dell’economia della maggior parte dei paesi produttori e dei profitti di molte industrie dolciarie.
Attualmente, circa il 70% delle fave di cacao nel mondo è raccolto in Africa. Il Ghana è il secondo paese produttore dopo la Costa d’Avorio. La maggior parte del cacao proviene da piccoli agricoltori che spesso usano sistemi di coltivazione obsoleti e poco organizzati.
La crescente domanda di cacao nel mercato mondiale ha aumentato l’attenzione su una produzione sostenibile attraverso una serie di miglioramenti per la coltivazione e i processi post-raccolta. Questa tesi fa parte di un progetto che ha come obiettivo a lungo termine quello di incrementare la produzione di cacao di alta qualità da parte di piccoli coltivatori in Africa occidentale.
Per questo lavoro sono state esaminate fave di cacao prodotte da 30 piccoli agricoltori di sei regioni del Ghana. I campioni sono stati analizzati e comparati sotto forma di fave di cacao intere, in polvere e liquore di cacao.
I risultati hanno rilevato alcuni difetti nel processo di fermentazione evidenziati dai bassi livelli dell’ indice di fermentazione e dalla presenza di Ocratossina A. Dai risultati si evince anche che le fave di cacao prodotte in Ghana hanno grandi dimensioni, alto contenuto di grassi e presentano note aromatiche fruttate.
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Miralles-Garcia, J. "Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies." Thesis, University of Salford, 2008. http://usir.salford.ac.uk/2211/.
Abstract:
A novel technology to process traditional chocolate-making ingredients has been investigated with the main objective to promote the generation of key chocolate odorant volatiles as a part of the commercial interest of the industrial partner to create a new line of natural products with intense chocolate flavour. The novel technology is based on the thermal generation of flavours (non-enzymatic browning) using a closed-batch reactor that is able to hold six bars of overpressures, speeding up the aromatic reactions, and the use of enzymes to increase the flavours precursors. Pilot scale experiments were carried using sugars, cocoa powder and water in various ratios and were submitted to temperatures from 70°C to 130°C during various reaction times (1 to 10 hours) reaching over pressures from 0.2 to 3.5 bars. The assessment of the evolution of the products obtained was carried out chemically and sensorially. Chemically, using a laboratory-developed headspace solid phase microextration gas chromatography mass spectrometry (HS-SPME-GC-MS) methodology and sensorially with a trained panel of tasters. Temperatures of 130°C with enzymatic pre-treatment of the cocoa resulted with the highest generation of volatiles scoring the maximum in the aromatically but on the other hand 90°C, without enzymatic pre-treatment, had the best taste evaluation.
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Holm, Camala Sue. "Pyrazines and organic acids in cocoa : their analysis and effect on chocolate flavour." Thesis, Queensland University of Technology, 1991. https://eprints.qut.edu.au/35962/1/35962_Holm_1991.pdf.
Abstract:
The last thirty years has seen an increase in the production of cocoa in South East Asia and the South Pacific. However, cocoas produced in these regions
suffer from excessive acid flavour and reduced chocolate flavour compared with those from West Africa which is regarded as the industry standard. The hypothesis for the work desribed in this thesis was that excessive acid flavour is due to the presence of higher than nomzal levels of organic acids and that these higher levels ·are indirectly reducing chocolate flavour by promoting the loss of free pyrazines via salt f onnation. Alkyl pyrazines may have an important role in chocolate flavour. The work presented in this thesis compares fu.rther the concentration of organic acids and alkyl pyrazines in cocoa beans originating from the different world regions. It also investigates any interaction which might occur between these two classes or organic compounds. Fifty one samples of dried, f ennented cocoa beans from different world regions were analysed for pH, titratable acidity, individual organic acid concentrations and pyrazine concentrations. pH ranged from 4.6 to 5.8 whilst titratable acidity
varied from 0. 74 to 1.96%. Concentrations of acetic, citric, lactic and oxalic acids ranged from 1.3 to 11.8, 1.6 to 9.9, 0.6 to 11.8 and 2.1 to 6.5 mg/g
respectively. It was found that lactic and acetic acids were present in greater concentration in beans from South East Asia and the South Pacific whilst citric
and oxalic acids were generally lower than those found in Ghanaian beans. Apart from methylpyrazine and 2,5 - and 2, 6-dimethylpyrazine, pyrazine levels showed considerable differences with 2,3-dimetlzylpyrazine and 2,3,5- trimethylpyrazine being sorne ten times greater in some roasted beans from South East Asia and the South Pacific than those in the Ghanaian beans.
Tetramethylpyrazine concentrations were up to seventy times greater in the Janner compared to the latter.
Roasting temperature and roasting time were found to have either little or no influence on total organic acid concetrations. Slight reductions in the acetic acid
levels were observed but the effect was negligible. On the other hand, it was generally found that alkyl pyrazine concentrations increased with both time and
temperature. Of significance was the observation that unroasted Malaysian beans contained levels of 2,3,5-trimethylpyrazine and tetramethylpyrazine which
were greater than those found in Ghanaian beans subjected to the most severe roasting conditions (145 ° C/65 minutes). Organic acid and pyrazine levds were varied in a variety of beans by the addition of these substances, both individually and in combination. The effect of such
changes on chocolate flavour was examined by sensory evaluation of chocolate made from these beans. Chocolate made from beans with and without added organic acids indicated that oxalic acid plays an important role in chocolate flavour. In fact, the flavour of South East Asian and South Pacific cocoas may be improved by high levels of this acid. Total acidity was found not to be a
suitable indicator of chocolate quality.
Contrary to expectations, cocoa beans from South East Asia and the South Pacific had much higher volatile alkyl pyrazine concentrations. The influence of
alkyl pyrazines on chocolate flavour was studied by their addition to cocoa beans
in known amounts and sensory evaluation of the chocolate made fl'om these
beans. It was found that 2;3-dimethylpyrazine and 2,3,5-trimethylpyrazine had no detectable influence on chocolate flavour. However, 2-methylpynine and 2,5-
and 2, 6-dimethylpyrazine exhibited a beneficial effect in that their levels co!Telated with reduced organoleptic acidity. High levels of tetramethylpyrazine
and total pyrazines were found to be detrimental to chocolate flavour. 2,5- Dimethylprazine was the only pyrazine whose concentration correlated with chocolate flavour.
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Chen-Yen-Su, Alexandre. "Analyse du potentiel qualitatif des cacaos de Madagascar." Thesis, La Réunion, 2020. http://www.theses.fr/2020LARE0001.
Abstract:
Le cacao est la 3ème denrée la plus commercialisée dans le monde et 23 pays sont classés selon l’ICCO comme producteurs de cacao fin, dont Madagascar. Le cacao de Madagascar est classé cacao fin à 100 % selon l’ICCO depuis 2016. Il est un des plus réputés au monde, même s'il ne représente que 0,2 % de la production mondiale. Peu d’études existent concernant la caractérisation du cacao malgache et sa fermentation. La fermentation est une étape post-récolte pour l’obtention des caractéristiques aromatiques et sensorielles d’un cacao de qualité. Ce travail a permis de déterminer les critères de qualité et de suivre les évolutions des critères organoleptiques, de la composition volatile et les micro-organismes au cours de la fermentation. Le cacao produit à Madagascar appartient principalement aux variétés Criollo et Trinitario. Le suivi de la fermentation montre qu’au niveau sensoriel, les descripteurs « végétal, terreux, astringent, amer » des fèves de cacao non ou peu fermentées (24-48 h) s’estompent pour laisser place aux descripteurs cacao, chocolat, fruité, acide pour des fèves de cacao en fin de fermentation (96 h-144 h). De même, les teneurs en composés volatils liés aux descripteurs sensoriels recherchés tels que l’acétate de 3-méthylbutyle, l’acétate d'éthyle, le benzaldéhyde, la tétraméthylpyrazine, l’acide acétique augmentent au cours de la fermentation. L’étude de la flore microbienne a permis d’identifier l’origine de la production de certains composés volatils. Notamment, la levure Hanseniaspora opuntiae présente un intérêt particulier car elle est associée à la production de 2-phényléthanol. L’étude des communautés levuriennes par voie moléculaire a confirmé la présence des levures isolées et a mis en évidence d’autres souches notamment du genre Pichia qui sont aussi productrices de molécules volatiles telles que l’acétate de 2-phényléthyle et l’acétate d'éthyleCocoa is the third most traded commodity in the world and 23 countries are classified as fine cocoa producers according to the ICCO, including Madagascar. The Malagasy cocoa production is classified as 100 % fine cocoa by the ICCO since 2016. It is one of the most famous in the world, even though it only represents about 0.2 % of the world production. Few studies exist concerning the characterization of Malagasy cocoa and its fermentation. Fermentation is a crucial post-harvest treatment step for obtaining the specific aromatic and sensory quality of cocoa. In this work, the quality criteria could be determined and the changes in organoleptic criteria, volatile composition and microorganisms during fermentation were monitored.Most of the cocoa produced in Madagascar belongs to the Criollo and Trinitario varieties. The monitoring of fermentation showed that the sensory negative descriptors « vegetal, earthy, astringent, bitter » of incompletely fermented cocoa beans (24-48 h) were progressively replaced by positive descriptors “cocoa, chocolate, fruity, acid” as measured in cocoa beans at the end of fermentation (96 h-144 h). Likewise, the contents of volatile compounds such as 3-methylbutyl acetate, ethyl acetate, benzaldehyde, tetramethylpyrazine, acetic acid increase during fermentation. The study of microbial flora has made it possible to identify the origin of the production of certain volatile compounds. The Hanseniaspora opuntiae yeast is of particular interest because it is associated with the production of 2-phenylethanol. The study of the yeast communities at the molecular level confirmed the presence of the yeasts identified and highlighted other strains in particular of the Pichia gender which also are potential producers of volatile compounds such as 2-phenylethyl acetate and ethyl acetate
Books on the topic "Cocoa flavor":
1
Rivera, Brendan. Rivera Coconut Desserts: Tasty and Easy Delicious Cocoa Flavor. Independently Published, 2020.
2
Januszewska, Renata. Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals. Elsevier Science & Technology, 2018.
3
Januszewska, Renata. Hidden Persuaders in Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals. Woodhead Publishing, 2018.
4
Azod, Shara. Shara Azod's Flavors- Habañero Cocoa. Lulu Press, Inc., 2010.
5
Bamforth, Charles W., and Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.
Abstract:
This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).
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Giller, Megan. Bean-to-bar chocolate: America's craft chocolate revolution : the origins, the makers, the mind-blowing flavors. 2017.
Book chapters on the topic "Cocoa flavor":
1
Minifie, Bernard W. "Flavor and Flavoring Materials." In Chocolate, Cocoa, and Confectionery, 453–98. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_18.
2
Sharif, Suzannah. "Flavor Development during Cocoa Roasting." In Drying and Roasting of Cocoa and Coffee, 63–87. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-4.
3
Minifie, Bernard W. "Flavor and Flavoring Materials." In Chocolate, Cocoa and Confectionery: Science and Technology, 453–98. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_18.
4
Farah, Adriana. "Flavor Development during Roasting." In Drying and Roasting of Cocoa and Coffee, 267–309. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-9.
5
Hashim, L. "Flavor Development of Cocoa during Roasting." In ACS Symposium Series, 276–85. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch028.
6
Bytof, Gerhard. "Flavor Development during Postharvest Treatment of Coffee – A Holistic Approach." In Drying and Roasting of Cocoa and Coffee, 171–234. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-7.
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Glazier, B. D., and P. S. Dimick. "Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin." In ACS Symposium Series, 293–304. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch030.
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Baigrie, B. D. "Cocoa flavour." In Understanding Natural Flavors, 268–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_17.
9
Ziegleder, G., and B. Biehl. "Analysis of Cocoa Flavour Components and Flavour Precursors." In Analysis of Nonalcoholic Beverages, 321–93. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-83343-4_14.
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Eichner, K., R. Schnee, and M. Heinzler. "Indicator Compounds and Precursors for Cocoa Aroma Formation." In Thermally Generated Flavors, 218–27. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1994-0543.ch017.
Conference papers on the topic "Cocoa flavor":
1
Jayathissa, Sandaru, Buddhika Silva, Shiromi De Silva, Renuka Jayatissa, and Terrence Madhujith. "African Butter Seed Fat: A Potential Substitute for Cocoa Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ithc2965.
Abstract:
Industry is focusing on cocoa butter alternatives since cocoa butter is scarce and expensive. The aim of this study was to determine physicochemical and sensory properties of African butter seed fat and cocoa fat. Fat was extracted using hexane in Soxhlet apparatus and resultant fat was used for determination of physicochemical properties in accordance with AOCS guidelines. Solid Fat Content (SFC) was determined using Bruker NMR analyzer in accordance to ISO 8292 (direct) method. Fatty acid composition was determined using GC-FID according to AOAC guidelines. Slip melting points of African butter seed fat and cocoa fat were 37°C and 35.5°C while smoke points were 225°C and 238°C respectively. Acid value, free fatty acid value and iodine value of African butter seed fat were 1.05±0.17mg KOH/g, 0.53±0.09% and 48.65±3.03g I2/100g respectively while the corresponding values of cocoa fat were 2.26±0.21mg KOH/g, 1.04±0.06% and 34.31±0.97g I2/100g. Saponification values of African butter seed fat and cocoa fat were 177.00±0.59mg KOH/g and 194.20±1.06mg KOH/100g respectively. SFC values decreased from 31.8±0.05% to 6.85±0.07% within temperature range 25°C-30°C for African butter seed fat whereas 36.14±0.87% to 11.15±0.11% for cocoa fat. In African butter seed fat, stearic and oleic were the major fatty acids which were determined to be 39.05±0.16% and 56.97±0.27% respectively. In cocoa fat stearic, oleic and palmitic were the major fatty acids and the contents were 37.75±0.06%, 34.12±0.14% and 24.14±0.07% respectively. Cookies were prepared incorporating fat extracted using screw expellers. Based on the analyzed results of Hedonic test, there was no significant difference with respect to the preference for flavor, texture and overall acceptability (p>0.05) while there was a significant difference in preference for color (p < 0.05) among two cookie types. These results reveal that there is a high potential to develop African butter seed fat as an alternative for cocoa butter in baked confectioneries.
2
Lira, Regiane Kessias de Sousa, Rochele Tito Zardini, Ivaldo Itabaiana Júnior, and Selma Ferreira Gomes. "BIOPRODUÇÃO DE COMPOSTOS DE AROMA POR TRICHODERMA HARZIANUM E GEOTRICHUM CANDIDUM ATRAVÉS DA FERMENTAÇÃO EM ESTADO SÓLIDO DA BORRA DE CAFÉ." In I Congresso de Engenharia de Biotecnologia. Revista Multidisciplinar de Educação e Meio Ambiente, 2021. http://dx.doi.org/10.51189/rema/1379.
Abstract:
Introdução: A crescente demanda por produtos naturais tem estimulado pesquisadores a desenvolver processos biotecnológicos para a produção de compostos de aroma, como a fermentação em estado sólido (FES), em que resíduos orgânicos podem ser utilizados como substrato ou suporte inerte. Objetivo: Este trabalho tem como objetivo investigar a produção de compostos de aroma a partir da FES de Geotrichum candidum (CCT 1205) e Trichoderma harzianum (IOC 4042) utilizando borra de café in natura (BC-IN) e desengordurada (BC-DES) como suporte. Material e métodos. Para a fermentação, os suportes sólidos (5 g) foram adicionadas em erlenmeyer (250 ml), e impregnados com uma solução nutritiva contendo glicose, (NH4)2SO4, MgSO4, KH2PO4, KCl, CaCl2.H2O, FeSO4 e ZnSO4. O substrato quanto a solução nutritiva foram autoclavados a 121°C por 15 min e inoculados por 1 mL de suspensão de esporos (1,0 x 106 UFC/mL), e mantidos estacionários a 28°C por 7 dias. Os compostos produzidos foram analisados SPME, CG-EM, e caracterizados com base no índice de similaridade (%), GRAS (generally recognized as safe) e FEMA (Flavor & Extract Manufacturers Association). Resultados: A caracterização química indicou que os suportes BC-IN e BC-DES são compostos de (em % m/m, respectivamente): umidade (8,68 e 8,15), proteínas (12,01 e 11,26), lipídios (10,42 e 2,17) e carboidratos totais (67,30 e 76,40). Vários compostos de aroma foram detectados no extrato do BC-IN e BC-DES fermentado por G. candidum e T. harzianum, provando que a retirada da fração lipídica não demonstrou diferenças significativas nos compostos produzidos. Entre eles, hexanal (95%, GRAS 2557, aroma de fruta), 2-feniletanol (98%, GRAS 2858, aroma de rosa), hexanoato de etila (88%, GRAS 2439, aroma de maçã e abacaxi), e 6-pentil-α-pirona (98%, GRAS 3696, aroma de coco) são particularmente perceptíveis entre os compostos identificados via análise CG-EM. Todos os compostos de aroma identificados neste trabalho são reconhecidos pelo status FEMA e GRAS, dessa forma, o uso deles é seguro. Conclusão: Esses resultados comprovam que a produção de compostos de aroma por G. candidum e T. harzianum através do processo de fermentação da borra de café é viável.