Differentiation of Chocolates According to the Cocoa’s Geographical Origin Using Chemometrics

Cambrai, Amandine; Marcic, Christophe; Morville, Stéphane; Houer, Pierre Sae; Bindler, Françoise; Marchioni, Eric

doi:10.1021/jf903471e

Cited by 52 publications

(33 citation statements)

References 19 publications

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“…However, the cocoa cultivar may also be responsible for the flavor capacity of the beans (1,6,17). The present study dealt with traditional Ecuadorian cocoa bean fermentations and compared the platform and box fermentation methods, making use of Nacional (fine) cocoa.…”

Section: Discussionmentioning

confidence: 99%

“…Samples of 500 g were collected according to a fixed time schedule, namely, at the start of fermentation (time zero, fresh cocoa beans) and after 6,12,18,24,30,36,42,48,54,60,66,72,84, and 96 h of fermentation. Additional samples were taken immediately after transfer and mixing during the box fermentations and after 120 h in the case of prolonged fermentations.…”

Section: Methodsmentioning

confidence: 99%

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Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Papalexandratou

Falony

Romanens

et al. 2011

Appl Environ Microbiol

126

104

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Traditional fermentations of the local Ecuadorian cocoa type Nacional, with its fine flavor, are carried out in boxes and on platforms for a short time. A multiphasic approach, encompassing culture-dependent and -independent microbiological analyses of fermenting cocoa pulp-bean samples, metabolite target analyses of both cocoa pulp and beans, and sensory analysis of chocolates produced from the respective fermented dry beans, was applied for the investigation of the influence of these fermentation practices on the yeast and bacterial species diversity and community dynamics during cocoa bean fermentation. A wide microbial species diversity was found during the first 3 days of all fermentations carried out. The prevailing ethanol-producing yeast species were Pichia kudriavzevii and Pichia manshurica, followed by Saccharomyces cerevisiae. Leuconostoc pseudomesenteroides (glucose and fructose fermenting), Fructobacillus tropaeoli-like (fructose fermenting), and Lactobacillus fermentum (citrate converting, mannitol producing) represented the main lactic acid bacterial species in the fermentations studied, resulting in intensive heterolactate metabolism of the pulp substrates. Tatumella saanichensis and Tatumella punctata were among the members of the family Enterobacteriaceae present during the initial phase of the cocoa bean fermentations and could be responsible for the production of gluconic acid in some cases. Also, a potential new yeast species was isolated, namely, Candida sorbosivorans-like. Acetic acid bacteria, whose main representative was Acetobacter pasteurianus, generally appeared later during fermentation and oxidized ethanol to acetic acid. However, acetic acid bacteria were not always present during the main course of the platform fermentations. All of the data taken together indicated that short box and platform fermentation methods caused incomplete fermentation, which had a serious impact on the quality of the fermented dry cocoa beans.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Papalexandratou

Falony

Romanens

et al. 2011

Appl Environ Microbiol

126

104

View full text Add to dashboard Cite

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“…Chocolates were differentiated according to geographical origin using chemometrics (Cambrai et al, 2010). There was a clear separation of the volatile content of Caribbean chocolates from independent groups for both Africa and Madagascar.…”

Section: Cocoa Flavor Componentsmentioning

confidence: 99%

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Badrie

Bekele

Sikora

et al. 2014

Critical Reviews in Food Science and Nutrition

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The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was presented. Cocoa agronomic practices including traditional and modern propagation techniques were reviewed. Nutrition-related health benefits derived from cocoa consumption were listed and widely reviewed. The specific action of cocoa antioxidants was compared to those of teas and wines. Effects of adding milk to chocolate and chocolate drinks versus bioavailability of cocoa polyphenols were discussed. Finally, flavor, sensory, microbiological, and toxicological aspects of cocoa consumption were presented.

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“…To separate compounds, GC is frequently used. Flame ionization detector (FID; Cambrai et al, 2010), MS, or, for more accurate detection times, TOF-MS (Humston et al, 2010) is used for detection purposes.…”

Section: Aroma and Flavormentioning

confidence: 99%

“…Twenty-nine compounds have been detected as a result of moisture damage (Humston et al, 2010). Similarly, GC coupled to a FID and MS has been used to distinguish different cocoa types and their derivatives (Cambrai et al, 2010).…”

Section: Aroma and Flavormentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Differentiation of Chocolates According to the Cocoa’s Geographical Origin Using Chemometrics

Cited by 52 publications

References 19 publications

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

Cocoa Agronomy, Quality, Nutritional, and Health Aspects

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

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