Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation.
Institut für Lebensmittel und Getränkeinnovation ILGI , Zürcher Hochschule für Angewandte Wissenschaften , Grüental , 8820 Wädenswil , Switzerland.
Irene
http://orcid.org/0000-0002-7009-6357
I
Chetschik
Institut für Lebensmittel und Getränkeinnovation ILGI , Zürcher Hochschule für Angewandte Wissenschaften , Grüental , 8820 Wädenswil , Switzerland.
Markus
M
Kneubühl
Institut für Lebensmittel und Getränkeinnovation ILGI , Zürcher Hochschule für Angewandte Wissenschaften , Grüental , 8820 Wädenswil , Switzerland.
Karin
K
Chatelain
Institut für Lebensmittel und Getränkeinnovation ILGI , Zürcher Hochschule für Angewandte Wissenschaften , Grüental , 8820 Wädenswil , Switzerland.
Ansgar
A
Schlüter
Institut für Lebensmittel und Getränkeinnovation ILGI , Zürcher Hochschule für Angewandte Wissenschaften , Grüental , 8820 Wädenswil , Switzerland.
Konrad
K
Bernath
Institut für Lebensmittel und Getränkeinnovation ILGI , Zürcher Hochschule für Angewandte Wissenschaften , Grüental , 8820 Wädenswil , Switzerland.
Tilo
T
Hühn
D002099:Cacao / Q000737:chemistry* / Q000378:metabolism; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis* / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D012639:Seeds / Q000737:chemistry* / Q000382:microbiology
D005421:Flavoring Agents
Theobroma cacao L.; aroma extract dilution analysis; aroma formation in cocoa; cocoa fermentation; cocoa pulp odorants