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Food Res Int

Title:		Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
Author(s):		Tuenter E; Delbaere C; De Winne A; Bijttebier S; Custers D; Foubert K; Van Durme J; Messens K; Dewettinck K; Pieters L;
Address:		"Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium. Electronic address: emmy.tuenter@uantwerpen.be. Cacaolab bvba, Evergem, Belgium. Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M(2)S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Ghent, Belgium. Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology (SCT), Mol, Belgium. Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, 2610 Antwerp, Belgium. Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Belgium. Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191224
Issue:
Page Number:		108943 -
DOI:		10.1016/j.foodres.2019.108943
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Cocoa products are obtained from the seeds of Theobroma cacao L. In this research, cocoa liquor and chocolate produced from cocoa beans from West Africa (Forastero, 'bulk' cacao) and Ecuador (Nacional variety, 'fine-flavor' cacao), were investigated, using a novel approach in which various analytical techniques are combined in order to obtain in-depth knowledge of the studied cocoa samples. The levels of various classes of primary metabolites were determined and a wide range of secondary metabolites, including volatile organic acids, aldehydes, esters, pyrazines, polyphenols, methylxanthines and biogenic amines, were identified and/or quantified by HS-SPME GC-MS (headspace-solid phase microextraction gas chromatography - mass spectrometry). and UPLC-HRMS (ultra-performance liquid chromatography - high resolution mass spectrometry). Odor Activity Values (OAV) were calculated to assess the contribution of individual volatiles on the final aroma. Various volatile aroma compounds were more abundant in the West African cocoa liquor and chocolate, while the Ecuadorian samples were richer in most quantified non-volatile metabolites. Principal component analysis (PCA) confirmed that the four samples can be clearly distinguished. Alcohols, pyrazines, amino acids and biogenic amines were found to be highly influential in causing this differentiation. The proposed approach can be useful in future studies on more extensive cocoa sample collections, in order to highlight similarities and pinpoint typical differences in chemical composition among these samples"
Keywords:		"Africa, Western Chocolate/*analysis/*standards Chromatography, Liquid/*methods Ecuador Food Handling Gas Chromatography-Mass Spectrometry/*methods Volatile Organic Compounds/*chemistry Chocolate Cocoa liquor Hs-spme gc-ms Non-volatile composition Principa;"
Notes:		"MedlineTuenter, Emmy Delbaere, Claudia De Winne, Ann Bijttebier, Sebastiaan Custers, Deborah Foubert, Kenn Van Durme, Jim Messens, Kathy Dewettinck, Koen Pieters, Luc eng Canada 2020/03/12 Food Res Int. 2020 Apr; 130:108943. doi: 10.1016/j.foodres.2019.108943. Epub 2019 Dec 24"