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Food Chem

Title:		The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
Author(s):		Sioriki E; Tuenter E; de Walle DV; Lemarcq V; Cazin CSJ; Nolan SP; Pieters L; Dewettinck K;
Address:		"Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Eleni.Sioriki@UGent.be. Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium. Electronic address: Emmy.Tuenter@uantwerpen.be. Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Davy.Vandewalle@UGent.be. Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Valerie.Lemarcq@UGent.be. Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium. Electronic address: Catherine.Cazin@UGent.be. Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium. Electronic address: Steven.Nolan@UGent.be. Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium. Electronic address: Luc.Pieters@uantwerpen.be. Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Koen.Dewettinck@UGent.be"
Journal Title:		Food Chem
Year:		2022
Volume:		20220106
Issue:
Page Number:		132082 -
DOI:		10.1016/j.foodchem.2022.132082
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception"
Keywords:		*Cacao/chemistry *Chocolate/analysis Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Polyphenols/analysis *Volatile Organic Compounds/analysis Alkalization Cocoa Mood Non-volatiles Phytochemicals Volatiles;
Notes:		"MedlineSioriki, Eleni Tuenter, Emmy de Walle, Davy Van Lemarcq, Valerie Cazin, Catherine S J Nolan, Steven P Pieters, Luc Dewettinck, Koen eng England 2022/02/04 Food Chem. 2022 Jul 1; 381:132082. doi: 10.1016/j.foodchem.2022.132082. Epub 2022 Jan 6"