Assessing cocoa aroma quality by multiple analytical approaches. (November 2015)

• Record Type: Journal Article
• Authors: Tran, Phuong Diem; Van de Walle, Davy; De Clercq, Nathalie; De Winne, Ann; Kadow, Daniel; Lieberei, Reinhard; Messens, Kathy; Tran, Dung Nhan; Dewettinck, Koen; Van Durme, Jim
• Is Part Of: Food research international. Volume 77:Part 3(2015:Nov.)
• Page Start: 657
• Page End: 669
• Publication Date: 2015-11
• Subjects: MS Mass Spectrometry -- MS Mass Spectrometry -- HS-SPME-GC–MS Headspace-solid Phase Micro-extraction-Gas Chromatography–Mass Spectrometry -- TMP tetramethylpyrazine -- TrMP trimethylpyrazine -- DMP 2, 5-dimethylpyrazine -- P Peruvian clones -- TD Vietnamese clones -- G Ghanaian clones -- IN Indonesian clones; Aroma -- Fingerprinting -- Cocoa -- Fermentation -- Roasting -- Electronic nose; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2015.09.019
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of their volatile aroma composition (Mass Spectrometry (MS)-fingerprinting and Headspace-solid Phase Micro-extraction-Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS)) following high roasting processing (30 min at 150 °C). Compared with the labour-intensive measurement of cocoa precursors, MS-fingerprinting on the cocoa headspaces appeared to be a very powerful and fast classification technique. Different cocoa groups were researched having unique organoleptic characteristics which were affected by fermentation, roasting conditions and geographical origin. A clear separation of fine flavour cocoa ( Criollo variety), well fermented/roasted cocoa and low quality cocoa could be made. Additionally, the clustering was confirmed by more conventional HS-SPME-GC–MS aroma analyses on the cocoa samples. Several markers for the bean origin/quality were identified. Roasting degrees were also calculated based on typical pyrazine ratios. Highlights: MS-fingerprinting appeared to be a reliable and rapid classification technique based on the aroma properties. MS-fingerprinting was capable to identify the Criollo cocoa and classify the cocoa according to their extent of processing. The clustering was confirmed by aroma precursor measurements and HS-SPME-GC‐–MS. Several markers for the bean origin/quality were identified.