| Title: | Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature |
| Author(s): | Hinneh M; Van de Walle D; Tzompa-Sosa DA; De Winne A; Termote S; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K; |
| Address: | "Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana. Electronic address: hinnehmichael@gmail.com. Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana" |
| DOI: | 10.1016/j.foodres.2019.108550 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans. The beans had been subjected to different treatments following a 3?ª+x?ª+4 full factorial experiment, consisting of PS (0, 3, 7?ª+days) and RT (100, 120, 140, 160?ª+ degrees C). Statistical analysis of the results from HS-SPME-GC-MS revealed significant (p?ª+ 3?ª+days) treatment was required. These findings are expected to challenge the status-quo, specifically in the conventional ways through which the aroma potential of 'bulk' cocoa may be steered. On the one hand, the idea of manipulating PS treatment and roasting conditions may indeed consolidate the possibility of creating diverse and/or distinct aroma profiles from the same 'bulk' cocoa beans, whereas, on the other hand, it raises the question whether the Ghanaian cocoa beans - being described as 'bulk' cocoa - could be a consequence of prolonged pod storage treatment" |
| Keywords: | Alcoholic Beverages/*analysis Cacao/*chemistry Cooking/*methods Food Storage/methods Hot Temperature Odorants/*analysis Seeds/*chemistry Volatile Organic Compounds/analysis Aroma volatiles Cocoa liquor Flavor profile Hs-spme-gc-ms Pod storage Roasting; |
| Notes: | "MedlineHinneh, Michael Van de Walle, Davy Tzompa-Sosa, Daylan Amelia De Winne, Ann Termote, Sarah Messens, Kathy Van Durme, Jim Afoakwa, Emmanuel Ohene De Cooman, Luc Dewettinck, Koen eng Research Support, Non-U.S. Gov't Canada 2019/09/27 Food Res Int. 2019 Nov; 125:108550. doi: 10.1016/j.foodres.2019.108550. Epub 2019 Jul 11" |
