Investigating key volatile compound diffusion in cocoa beans during yeast fermentation-like incubation
An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were chosen for the investigation. The beans (cotyledons), depulped beans, or pulped beans were immersed separately in a concentrated solution of these volatile compounds at 36 or 46 °C for durations ranging from 3 to 120 h. The imbibed beans were dissected, and the cotyledons were analyzed by SPME-GC/MS. The diffusion of volatile compounds from the external solution to the seed was categorized into three groups: (1) not diffusible (ethyl octanoate-d15); (2) semidiffusible (ethyl acetate); and (3) totally diffusible (2-phenylethanol-d5, linalool-d5, beta-damascenone, delta-decalactone). The impact of the yeast on volatile compound diffusion was also investigated by immerging the pulped beans into the same concentrated solution with a yeast starter. Results highlighted the positive role of yeast in the diffusion of volatile compounds. The starter positively contributed to volatile compound diffusion after a transition phase occurring at approximately 48 h of fermentation, enriching the cocoa beans with key aromatic volatile compounds.
| Main Authors: | , , , , |
|---|---|
| Format: | article biblioteca |
| Language: | eng |
| Published: |
ACS
|
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, fève de cacao, composé volatil, fermentation, composé de la flaveur, levure, composé aromatique, flaveur, chocolat, http://aims.fao.org/aos/agrovoc/c_1711, http://aims.fao.org/aos/agrovoc/c_24933, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_28309, http://aims.fao.org/aos/agrovoc/c_8480, http://aims.fao.org/aos/agrovoc/c_622, http://aims.fao.org/aos/agrovoc/c_10893, http://aims.fao.org/aos/agrovoc/c_1582, |
| Online Access: | http://agritrop.cirad.fr/611155/ http://agritrop.cirad.fr/611155/1/611155.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were chosen for the investigation. The beans (cotyledons), depulped beans, or pulped beans were immersed separately in a concentrated solution of these volatile compounds at 36 or 46 °C for durations ranging from 3 to 120 h. The imbibed beans were dissected, and the cotyledons were analyzed by SPME-GC/MS. The diffusion of volatile compounds from the external solution to the seed was categorized into three groups: (1) not diffusible (ethyl octanoate-d15); (2) semidiffusible (ethyl acetate); and (3) totally diffusible (2-phenylethanol-d5, linalool-d5, beta-damascenone, delta-decalactone). The impact of the yeast on volatile compound diffusion was also investigated by immerging the pulped beans into the same concentrated solution with a yeast starter. Results highlighted the positive role of yeast in the diffusion of volatile compounds. The starter positively contributed to volatile compound diffusion after a transition phase occurring at approximately 48 h of fermentation, enriching the cocoa beans with key aromatic volatile compounds. |
|---|