| Title: | Cocoa-specific flavor components and their peptide precursors |
| Author(s): | Scalone GLL; Textoris-Taube K; De Meulenaer B; De Kimpe N; Wostemeyer J; Voigt J; |
| Address: | "Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. Charite - University Medicine Berlin, Institute of Biochemistry, Charite-Platz 1/Virchowweg 6, D-10117 Berlin, Germany; Shared Facility Mass Spectrometry of the Charite, Charite-Platz 1/Virchowweg 6, D-10177 Berlin, Germany. Department of Food Technology, Safety and Health, nutriFOODchem group, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. Electronic address: Bruno.DeMeulenaer@UGent.be. Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium. Friedrich-Schiller-University Jena, Chair of General Microbiology and Microbe Genetics, Neugasse 24, D-07743 Jena, Germany" |
| DOI: | 10.1016/j.foodres.2019.05.019 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Essential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially purified by ligand-exchange chromatography. Many constituents of this peptide fraction were destroyed by post-treatment with pepsin, but the cocoa-specific flavor-precursor peptides were largely resistant against pepsin treatment. However, these peptides were not generated when the cocoa vicilin-class(7S) globulin was digested with a mixture of pepsin and carboxypeptidase. By nano-liquid chromatography mass spectrometry, the peptide composition of these peptide fractions were compared in order to identify the putative precursors of the cocoa-specific flavor components. These peptides were assigned to five regions of the cocoa vicilin-class(7S) globulin. Analyzing the roasting products of the different protein fractions by headspace solid-phase microextraction, followed by gas chromatography mass spectrometry, eight volatile compounds were detected, whose occurrence correlated with the sensory detection of cocoa-specific flavor notes" |
| Keywords: | Amino Acid Sequence Cacao/*chemistry Chocolate/*analysis Consumer Behavior Food Handling Gas Chromatography-Mass Spectrometry Humans Mass Spectrometry Odorants/analysis Peptides/*analysis Plant Proteins/metabolism Seed Storage Proteins/metabolism Seeds/ch; |
| Notes: | "MedlineScalone, Gustavo Luis Leonardo Textoris-Taube, Kathrin De Meulenaer, Bruno De Kimpe, Norbert Wostemeyer, Johannes Voigt, Jurgen eng Canada 2019/07/10 Food Res Int. 2019 Sep; 123:503-515. doi: 10.1016/j.foodres.2019.05.019. Epub 2019 May 13" |
