Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review |
| |
| Affiliation: | 1. Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;2. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana;3. Isotope Bioscience Laboratory (ISOFYS), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;1. Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. KU Leuven, Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium;3. University of Hamburg/Biocenter Klein Flottbek, Ohnhorststrasse 18, 22609 Hamburg, Germany;4. Can Tho University, Campus II, 3/2 Street, Can Tho, Viet Nam;1. Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana;3. Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium;4. Puratos – Belcolade, Industrielaan 16, Industriezone Zuid III, B-9320 Erembodegem, Belgium;5. Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium;1. Department of Food Science, University of Copenhagen, Denmark;2. Chr. Hansen A/S, Hørsholm, Denmark;3. Department of Plant and Environmental Sciences, University of Copenhagen, Denmark;4. Toms Confectionary Group A/S, Ballerup, Denmark;1. Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;2. Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium;3. Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana;4. Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium |
| |
| Abstract: | This review examined the factors that influence flavour volatiles of cocoa beans and the volume of work that needs to be done on these factors and their impact on the flavour volatiles of commercial cocoa beans. Cocoa bean flavour is one of the most important quality attributes as flavour is central to acceptability of cocoa beans and cocoa products such as chocolate. The complex composition of cocoa bean flavour depends on bean genotype, postharvest treatments such as pulp pre-conditioning, fermentation and drying, industrial processes such as roasting as well as the type of soil and age of cocoa tree. The bean genotype determines the chemical composition of the bean, specifically the contents of bean storage proteins, polysaccharides, and polyphenols. This determines the quantities and type of precursors formed during fermentation and drying processes leading to flavour formation, hence, influencing both flavour type and intensity. Cocoa bean fermentation and drying result in the breakdown of the storage proteins by endogenous proteases into amino acids and short chain oligopeptides while the polysaccharides are also degraded by invertase to glucose and fructose. The amino acids, oligopeptides, glucose and fructose react with each other during the roasting process to produce the typical cocoa flavour volatiles. Polyphenols are also oxidized by polyphenol oxidase during fermentation and drying which reduce the astringency and bitterness of the beans, thus, enhancing the flavour of cocoa beans. However, the extent to which other factors such as age of the cocoa tree and soil chemical compositions influence the formation of flavour precursors and their relationships with final flavour quality remains unclear. With increasing demand for sustainable production of high quality cocoa beans, greater understanding of factors contributing to the variations in flavour character would have significant commercial implications. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
