| Title: | "Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation" |
| Address: | "School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90, Jember 68118, East Java, Indonesia" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation. The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles" |
| Keywords: | Cacao/*chemistry/genetics Chocolate/analysis Fermentation Genotype Humans Polyphenols/*chemistry Seeds/chemistry/genetics Taste Volatile Organic Compounds/chemistry Xanthines/*chemistry Theobroma cacao cocoa bean cocoa flavor epicatechin polyphenol proant; |
| Notes: | "MedlineFebrianto, Noor Ariefandie Zhu, Fan eng 2020/07/15 J Agric Food Chem. 2020 Aug 12; 68(32):8658-8675. doi: 10.1021/acs.jafc.0c02909. Epub 2020 Jul 29" |
