کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561389 1330641 2015 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Assessing cocoa aroma quality by multiple analytical approaches
ترجمه فارسی عنوان
ارزیابی کیفیت عطر کاکائو با روش های تحلیلی متعدد
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• MS-fingerprinting appeared to be a reliable and rapid classification technique based on the aroma properties.
• MS-fingerprinting was capable to identify the Criollo cocoa and classify the cocoa according to their extent of processing.
• The clustering was confirmed by aroma precursor measurements and HS-SPME-GC‐–MS.
• Several markers for the bean origin/quality were identified.

In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of their volatile aroma composition (Mass Spectrometry (MS)-fingerprinting and Headspace-solid Phase Micro-extraction-Gas Chromatography–Mass Spectrometry (HS-SPME-GC–MS)) following high roasting processing (30 min at 150 °C). Compared with the labour-intensive measurement of cocoa precursors, MS-fingerprinting on the cocoa headspaces appeared to be a very powerful and fast classification technique. Different cocoa groups were researched having unique organoleptic characteristics which were affected by fermentation, roasting conditions and geographical origin. A clear separation of fine flavour cocoa (Criollo variety), well fermented/roasted cocoa and low quality cocoa could be made. Additionally, the clustering was confirmed by more conventional HS-SPME-GC–MS aroma analyses on the cocoa samples. Several markers for the bean origin/quality were identified. Roasting degrees were also calculated based on typical pyrazine ratios.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 77, Part 3, November 2015, Pages 657–669
نویسندگان
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