| Title: | Aroma Properties of Cocoa Fruit Pulp from Different Origins |
| Author(s): | Bickel Haase T; Schweiggert-Weisz U; Ortner E; Zorn H; Naumann S; |
| Address: | "Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, 85354 Freising, Germany. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany. Institute for Nutritional and Food Sciences, University of Bonn, 53012 Bonn, Germany. Fraunhofer Institute for Molecular Biology and Applied Ecology IME, 35392 Giessen, Germany" |
| DOI: | 10.3390/molecules26247618 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, delta-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications" |
| Keywords: | *Cacao/chemistry/growth & development Cameroon Flavoring Agents/*analysis Fruit/*chemistry Indonesia Vietnam Volatile Organic Compounds/*analysis Theobroma cacao L.aroma aroma extract dilution analyses by-product gas chromatography-olfactometry mass spec; |
| Notes: | "MedlineBickel Haase, Thomas Schweiggert-Weisz, Ute Ortner, Eva Zorn, Holger Naumann, Susanne eng 031B0819/Federal Ministry of Education and Research/ Switzerland 2021/12/25 Molecules. 2021 Dec 15; 26(24):7618. doi: 10.3390/molecules26247618" |
