| Title: | Characterisation of the chocolate aroma in roast jackfruit seeds |
| Author(s): | Spada FP; Balagiannis DP; Purgatto E; do Alencar SM; Canniatti-Brazaca SG; Parker JK; |
| Address: | "University of Sao Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, Sao Paulo, Brazil; University of Sao Paulo, Department of Food and Experimental Nutrition, Food Research Center, 580, CEP 05508-000 Sao Paulo, SP, Brazil. Electronic address: fernanda.spada@usp.br. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: d.balagiannis@reading.ac.uk. University of Sao Paulo, Department of Food and Experimental Nutrition, Food Research Center, 580, CEP 05508-000 Sao Paulo, SP, Brazil. Electronic address: epurgatt@usp.br. University of Sao Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, Sao Paulo, Brazil. Electronic address: smalencar@usp.br. University of Sao Paulo, ESALQ, Department of Agri-Food Industry, Food and Nutrition, 11, CEP 13418-900 Piracicaba, Sao Paulo, Brazil. Electronic address: sgcbraza@usp.br. Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK. Electronic address: j.k.parker@reading.ac.uk" |
| DOI: | 10.1016/j.foodchem.2021.129537 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analysed by gas chromatography mass spectrometry. The most odour-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odour-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many additional pyrazines, some of which were responsible for the characteristic earthy 'roasted jackfruit seed' aroma. The fermented sample had the most similar aroma profile to cocoa powder" |
| Keywords: | Artocarpus/*chemistry Chocolate/analysis Flour/analysis *Food Analysis *Food Handling Odorants/*analysis Olfactometry Seeds/*chemistry Volatile Organic Compounds/analysis Artocarpus heterophyllus Lam.Cocoa substitute Gc-ms/gco Odor-active Pyrazines Waste; |
| Notes: | "MedlineSpada, Fernanda Papa Balagiannis, Dimitrios P Purgatto, Eduardo do Alencar, Severino Matias Canniatti-Brazaca, Solange Guidolin Parker, Jane K eng England 2021/03/24 Food Chem. 2021 Aug 30; 354:129537. doi: 10.1016/j.foodchem.2021.129537. Epub 2021 Mar 11" |
