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Talanta

Title:		Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS
Author(s):		Acierno V; Liu N; Alewijn M; Stieger M; van Ruth SM;
Address:		"RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands. Electronic address: valentina.acierno@wur.nl. RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands. RIKILT Wageningen University and Research, P.O. Box 230, 6700 AE Wageningen, the Netherlands. Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands"
Journal Title:		Talanta
Year:		2019
Volume:		20181129
Issue:
Page Number:		676 - 682
DOI:		10.1016/j.talanta.2018.11.100
ISSN/ISBN:		1873-3573 (Electronic) 0039-9140 (Linking)
Abstract:		"More consumers have become aware of the existence of different cocoa genotypes and their origins, which resulted in a growing market of premium chocolates with single-origin beans. The question is whether traits of cocoa botanical and geographical origins still persist in the end product, especially when it is consumed. By analysing the concentrations of volatile organic compounds (VOCs) in the nose of subjects over time while they are eating, new insights about aroma release can be gained. In the current study, in vivo release of VOCs during consumption of dark chocolates with different botanical and geographical origins was examined. Proton Transfer Reaction-Quadrupole interface Time of Flight- Mass Spectrometry (PTR-Qi ToF- MS) was applied to analyse nosespace VOC profiles of 10 subjects while they were eating 10 different chocolates manufactured with beans of different botanical origins (Criollo-Forastero-Trinitario) and geographical origins (Africa-South America-Asia). The headspace of the chocolates were also analysed for comparison. Cocoa botanical information appeared to affect the nosespace profiles more than geographical information. The subjects varied considerable in their VOC release, and inter-individual differences were larger than cocoa beans differences. Nevertheless, the botanical origin was consistently reflected in the nosespace profile during eating. It was clearly possible to distinguish Criollo chocolates from the nosespace profiles despite inter-individual differences"
Keywords:		Adult Cacao *Chocolate Eating Female Humans Male Mass Spectrometry/methods Middle Aged *Nose Odorants/*analysis Seeds Taste/physiology Volatile Organic Compounds/*analysis Volatilization Chocolate Cocoa beans origin Nosespace PTR-QiToF-MS;
Notes:		"MedlineAcierno, Valentina Liu, Ningjing Alewijn, Martin Stieger, Markus van Ruth, Saskia M eng Comparative Study Netherlands 2019/01/11 Talanta. 2019 Apr 1; 195:676-682. doi: 10.1016/j.talanta.2018.11.100. Epub 2018 Nov 29"