title: Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds.
abstract: Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven different roasted jackfruit seed flours were produced from local jackfruit by acidifying or fermenting the seeds prior to drying and then roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n = 162), and response surface methodology was used to identify optimum conditions. The results indicated a significant and positive influence of fermentation and acidification on the production of chocolate aroma. SPME/GC-MS of the flours showed that important aroma compounds such as 2,3-diethyl-5-methylpyrazine and 2-phenylethyl acetate were substantially higher in the fermented product and that the more severe roasting conditions produced 2-3 times more 2,3-diethyl-5-methylpyrazine, but less 3-methylbutanal. Moisture, aw, pH, luminosity, and color were also monitored to ensure that these properties were similar to those of cocoa powder or cocoa substitutes.
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Fernanda Papa
authors.identifier: http://orcid.org/0000-0002-9679-8066
authors.initials: FP
authors.lastname: Spada
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Lais Masson
authors.initials: LM
authors.lastname: Zerbeto
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Gabriel Bernardes Cabreira
authors.initials: GB
authors.lastname: Ragazi
authors.affiliation: Technology College of Piracicaba "Dep. Roque Trevisan", FATEC Piracicaba , Diácono Jair de Oliveira 651, CEP 13.414-155 Piracicaba, São Paulo, Brazil.
authors.forename: Érika Maria Roel
authors.initials: ÉM
authors.lastname: Gutierrez
authors.affiliation: Faculty of Health Sciences, Methodist University of Piracicaba , Rod. do Açúcar, km 151, CEP 13400-911 Piracicaba, São Paulo, Brazil.
authors.forename: Miriam Coelho
authors.initials: MC
authors.lastname: Souza
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading , Whiteknights, Reading RG6 6AP, United Kingdom.
authors.forename: Jane K
authors.identifier: http://orcid.org/0000-0003-4121-5481
authors.initials: JK
authors.lastname: Parker
authors.affiliation: Department of Agri-food Industry, Food and Nutrition, University of São Paulo, ESALQ , Av. Pádua Dias 11, CEP 13418-900 Piracicaba, São Paulo, Brazil.
authors.forename: Solange Guidolin
authors.identifier: http://orcid.org/0000-0001-5397-7112
authors.initials: SG
authors.lastname: Canniatti-Brazaca
mesh_terms: D000085:Acetates / Q000032:analysis; D000293:Adolescent; D000328:Adult; D031622:Artocarpus / Q000737:chemistry*; D000069956:Chocolate; D005260:Female; D005285:Fermentation; D005433:Flour; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D007220:Industrial Waste; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*; D018505:Waste Management; D055815:Young Adult
chemical_list: D000085:Acetates; D007220:Industrial Waste; D055549:Volatile Organic Compounds; C054590:2-phenylethyl acetate; D010626:Phenylethyl Alcohol
keywords: SPME/GC-MS; chocolate aroma; jackfruit seeds; sensory analysis; waste utilization