Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Food Research International
Michael HinnehKoen Dewettinck

Abstract

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian cocoa beans. Flavor analysis was also conducted on equally roasted pod stored cocoa beans. Through visual assessment of the pods, pulp and beans, the compelling impact of PS on fermentation index (FI) and nib acidity could be demonstrated by the various biochemical and physical changes such as respiration, moisture reduction, and cellular degradation, occurring during the process. Whereas the entire reaction of sugar degradation may be deemed complex, a clear relationship between the FI, nib acidity and the glucose content was observed. Also, PS was found to increase with marginal increase in total reducing sugars (glucose and fructose). Although the concentration of free amino acids was directly pro...Continue Reading

Citations

May 19, 2020·FEMS Microbiology Reviews·Luc De Vuyst, Frédéric Leroy
Dec 26, 2018·Food Chemistry·Nathalia M CoutinhoA G Cruz
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Maribel Alexandra Quelal-VásconezJosé Manuel Barat
Feb 20, 2021·Critical Reviews in Food Science and Nutrition·Valérie LemarcqKoen Dewettinck
May 29, 2021·Critical Reviews in Food Science and Nutrition·Noor Ariefandie FebriantoFan Zhu
Jun 10, 2021·Applied and Environmental Microbiology·O G G Almeida, E C P De Martinis

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