Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa genotype, culture conditions, postharvest practices, and chocolate manufacturing. To the best of our knowledge, no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon. The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups. Specifically, the sugar profile was obtained by high performance ion chromatography-electrochemical detector (HPIC-ED) and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) on fermented dried beans and roasted nibs. The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices. Roasting decreased sugar content. However, the decrease in sugar content seemed genotype dependent. A total of 48 volatile aromas were classified in six groups according to their odor description (fruity, floral, chocolate/nutty, buttery/creamy, undesirable, and unknown). Fruity flavors were not specific to a given chemical group. However, floral volatiles were specific to terpenes, chocolate/nutty to pyrazines, buttery/creamy to lactones and undesirable to phenols and acids. Principal component analysis (PCA) showed specificity of each hybrid and the hierarchical cluster analysis (HCA) Heatmap presented four distinct groups. SCA12 × ICS40 with the highest pyrazine concentration was associated with important content of sugars. Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased. In fact, some volatiles such as 2,3-butanediol, 2-nonanol, linalool, β-myrcene, cis/trans-β-ocimene, 2-nonanone, 2-heptanol, methyl acetate, acetophenone could be used as markers in separating traditional cocoa groups in Cameroon.
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires F30 - Génétique et amélioration des plantes Theobroma cacao composé de la flaveur fève de cacao graine de cacao décortiquée composé volatil chocolat fermentation flaveur teneur en glucides propriété organoleptique composé aromatique séchage rôtissage http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_28309 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_8dbaf0bc http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1582 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6623 http://aims.fao.org/aos/agrovoc/c_1229 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires F30 - Génétique et amélioration des plantes Theobroma cacao composé de la flaveur fève de cacao graine de cacao décortiquée composé volatil chocolat fermentation flaveur teneur en glucides propriété organoleptique composé aromatique séchage rôtissage http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_28309 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_8dbaf0bc http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1582 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6623 http://aims.fao.org/aos/agrovoc/c_1229 |
spellingShingle |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires F30 - Génétique et amélioration des plantes Theobroma cacao composé de la flaveur fève de cacao graine de cacao décortiquée composé volatil chocolat fermentation flaveur teneur en glucides propriété organoleptique composé aromatique séchage rôtissage http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_28309 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_8dbaf0bc http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1582 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6623 http://aims.fao.org/aos/agrovoc/c_1229 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires F30 - Génétique et amélioration des plantes Theobroma cacao composé de la flaveur fève de cacao graine de cacao décortiquée composé volatil chocolat fermentation flaveur teneur en glucides propriété organoleptique composé aromatique séchage rôtissage http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_28309 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_8dbaf0bc http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1582 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6623 http://aims.fao.org/aos/agrovoc/c_1229 Perrez Akoa, Simon Boulanger, Renaud Effa Onomo, Pierre Lebrun, Marc Ondobo, Martine Louise Lahon, Marie-Christine Ntyam Mendo, Samuel Arsene Niemenak, Nicolas Djocgoue, Pierre-François Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids |
description |
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa genotype, culture conditions, postharvest practices, and chocolate manufacturing. To the best of our knowledge, no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon. The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups. Specifically, the sugar profile was obtained by high performance ion chromatography-electrochemical detector (HPIC-ED) and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) on fermented dried beans and roasted nibs. The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices. Roasting decreased sugar content. However, the decrease in sugar content seemed genotype dependent. A total of 48 volatile aromas were classified in six groups according to their odor description (fruity, floral, chocolate/nutty, buttery/creamy, undesirable, and unknown). Fruity flavors were not specific to a given chemical group. However, floral volatiles were specific to terpenes, chocolate/nutty to pyrazines, buttery/creamy to lactones and undesirable to phenols and acids. Principal component analysis (PCA) showed specificity of each hybrid and the hierarchical cluster analysis (HCA) Heatmap presented four distinct groups. SCA12 × ICS40 with the highest pyrazine concentration was associated with important content of sugars. Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased. In fact, some volatiles such as 2,3-butanediol, 2-nonanol, linalool, β-myrcene, cis/trans-β-ocimene, 2-nonanone, 2-heptanol, methyl acetate, acetophenone could be used as markers in separating traditional cocoa groups in Cameroon. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires F30 - Génétique et amélioration des plantes Theobroma cacao composé de la flaveur fève de cacao graine de cacao décortiquée composé volatil chocolat fermentation flaveur teneur en glucides propriété organoleptique composé aromatique séchage rôtissage http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_28309 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_8dbaf0bc http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1582 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6623 http://aims.fao.org/aos/agrovoc/c_1229 |
author |
Perrez Akoa, Simon Boulanger, Renaud Effa Onomo, Pierre Lebrun, Marc Ondobo, Martine Louise Lahon, Marie-Christine Ntyam Mendo, Samuel Arsene Niemenak, Nicolas Djocgoue, Pierre-François |
author_facet |
Perrez Akoa, Simon Boulanger, Renaud Effa Onomo, Pierre Lebrun, Marc Ondobo, Martine Louise Lahon, Marie-Christine Ntyam Mendo, Samuel Arsene Niemenak, Nicolas Djocgoue, Pierre-François |
author_sort |
Perrez Akoa, Simon |
title |
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids |
title_short |
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids |
title_full |
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids |
title_fullStr |
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids |
title_full_unstemmed |
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids |
title_sort |
sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated cameroonian fine-flavor cocoa (theobroma cacao l.) hybrids |
url |
http://agritrop.cirad.fr/604430/ http://agritrop.cirad.fr/604430/1/2023_Akoa_Sugar%20profile%20and%20volatile%20aroma%20composition%20in%20fermented%20dried%20beans%20and%20roasted%20nibs%20from%20six%20controlled%20pollinated%20Cameroonian%20fine-flavor%20cocoa%20hybrids.pdf |
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dig-cirad-fr-6044302024-01-29T05:55:25Z http://agritrop.cirad.fr/604430/ http://agritrop.cirad.fr/604430/ Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. Perrez Akoa Simon, Boulanger Renaud, Effa Onomo Pierre, Lebrun Marc, Ondobo Martine Louise, Lahon Marie-Christine, Ntyam Mendo Samuel Arsene, Niemenak Nicolas, Djocgoue Pierre-François. 2023. Food Bioscience, 53:102603, 15 p.https://doi.org/10.1016/j.fbio.2023.102603 <https://doi.org/10.1016/j.fbio.2023.102603> Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids Perrez Akoa, Simon Boulanger, Renaud Effa Onomo, Pierre Lebrun, Marc Ondobo, Martine Louise Lahon, Marie-Christine Ntyam Mendo, Samuel Arsene Niemenak, Nicolas Djocgoue, Pierre-François eng 2023 Food Bioscience Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires F30 - Génétique et amélioration des plantes Theobroma cacao composé de la flaveur fève de cacao graine de cacao décortiquée composé volatil chocolat fermentation flaveur teneur en glucides propriété organoleptique composé aromatique séchage rôtissage http://aims.fao.org/aos/agrovoc/c_7713 http://aims.fao.org/aos/agrovoc/c_28309 http://aims.fao.org/aos/agrovoc/c_1711 http://aims.fao.org/aos/agrovoc/c_8dbaf0bc http://aims.fao.org/aos/agrovoc/c_24933 http://aims.fao.org/aos/agrovoc/c_1582 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_10893 http://aims.fao.org/aos/agrovoc/c_1298 http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_622 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6623 Cameroun http://aims.fao.org/aos/agrovoc/c_1229 The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile compounds. In fact, aroma profile of cocoa or chocolate is correlated to cocoa genotype, culture conditions, postharvest practices, and chocolate manufacturing. To the best of our knowledge, no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon. The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups. Specifically, the sugar profile was obtained by high performance ion chromatography-electrochemical detector (HPIC-ED) and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) on fermented dried beans and roasted nibs. The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices. Roasting decreased sugar content. However, the decrease in sugar content seemed genotype dependent. A total of 48 volatile aromas were classified in six groups according to their odor description (fruity, floral, chocolate/nutty, buttery/creamy, undesirable, and unknown). Fruity flavors were not specific to a given chemical group. However, floral volatiles were specific to terpenes, chocolate/nutty to pyrazines, buttery/creamy to lactones and undesirable to phenols and acids. Principal component analysis (PCA) showed specificity of each hybrid and the hierarchical cluster analysis (HCA) Heatmap presented four distinct groups. SCA12 × ICS40 with the highest pyrazine concentration was associated with important content of sugars. Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased. In fact, some volatiles such as 2,3-butanediol, 2-nonanol, linalool, β-myrcene, cis/trans-β-ocimene, 2-nonanone, 2-heptanol, methyl acetate, acetophenone could be used as markers in separating traditional cocoa groups in Cameroon. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/604430/1/2023_Akoa_Sugar%20profile%20and%20volatile%20aroma%20composition%20in%20fermented%20dried%20beans%20and%20roasted%20nibs%20from%20six%20controlled%20pollinated%20Cameroonian%20fine-flavor%20cocoa%20hybrids.pdf text cc_by_nd info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nd/4.0/ https://doi.org/10.1016/j.fbio.2023.102603 10.1016/j.fbio.2023.102603 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2023.102603 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.fbio.2023.102603 |