Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

Caligiani, Augusta; Prandi, Barbara; Palla, Gerardo; Sforza, Stefano

doi:10.1016/j.foodchem.2016.05.072

Cited by 61 publications

(46 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Polyphenols also migrate out into the epidermis and undergo oxidation. The brown color formed shows the success of the fermentation and drying process [28].…”

Section: Difference Scoring Test a Brown Intensity Colormentioning

confidence: 99%

“…Protein fractions in cocoa (albumin and globulin) are converted to hydrophilic and hydrophobic peptides and amino acids by aspartic endoprotease and carboxypeptidase activated by organic acids during fermentation [29]. Amino acids and oligopeptides form essential precursors for the formation of chocolate aromas during roasting by the Maillard reaction [28].…”

Section: Fermentation Boxmentioning

confidence: 99%

“…The formation of bitter flavor occurs during fermentation. Damage to cell membranes due to an increase in internal pH after the entry of acetic acid and lactic acid causes the mixing of various enzymatic reactions [28,30]. Polyphenol and methylxanthine to be responsible for bitter flavor formation [31,32].…”

Section: Bitterness Flavormentioning

confidence: 99%

“…The acidic flavor of cocoa becomes from organic acid compound forming during fermentation [23]. The acid enters the seed cotyledons and decreases the internal pH [28]. The addition of Lactobacillus plantarum as a starter provides suitable conditions for better growth of acetic acid bacteria [2].…”

Section: Bitterness Flavormentioning

confidence: 99%

See 3 more Smart Citations

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation

Djaafar

Monika

Marwati

et al. 2020

Digital Press Life Sciences

View full text Add to dashboard Cite

Cocoa powder is made from fermented cocoa beans which are separated from fat, grounded and sifted to produce a powder. The fermentation stage is an important stage in processing cocoa beans for chocolate flavor formation. The traditional fermentation done by farmer triggers fungal growth that can produce a toxin called mycotoxin. The use of lactic acid bacteria in cocoa beans fermentation has been known to inhibit the growth of mycotoxin-producing fungi. The addition of Lactobacillus plantarum HL 15 as a culture starter has known as an antifungal. The objective of this research is to study the effect of Lactobacillus plantarum HL 15 as culture starter and fermentation box variation on microbiology, chemical and sensory characteristics of cocoa powder. Cocoa beans fermentation was conducted by starter culture addition and without starter culture addition and then using a new fermentation box and old fermentation box. The analysis of cocoa powder was carried out include water content, pH, fungi contamination, and sensory evaluation on color, flavor and taste of the cocoa powder. The result showed that water content (3.85 % to 4.55%), pH (4.85 to 4.95), and sensory evaluation is not significant differences for all treatment. The addition of Lactobacillus plantarum HL 15 as a culture starter in old and new fermentation boxes has a smaller lever of fungi contamination compare to the treatment without Lactobacillus plantarum HL 15 as culture starter.

show abstract

“…Polyphenols also migrate out into the epidermis and undergo oxidation. The brown color formed shows the success of the fermentation and drying process [28].…”

Section: Difference Scoring Test a Brown Intensity Colormentioning

confidence: 99%

Section: Fermentation Boxmentioning

confidence: 99%

Section: Bitterness Flavormentioning

confidence: 99%

Section: Bitterness Flavormentioning

confidence: 99%

See 2 more Smart Citations

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation

Djaafar

Monika

Marwati

et al. 2020

Digital Press Life Sciences

View full text Add to dashboard Cite

show abstract

“…Colombian cocoa is recognized worldwide as fine cocoa; however, inadequate cultural and postharvest practices lead to low‐quality cocoa for chocolate‐making processes . Cocoa quality is also affected by other factors, such as environmental and growing conditions, genetic factors, fruit ripeness stage, and pulp preconditioning practices . These factors can affect the performance of fermentation and drying processes of cocoa beans, and thus its final quality represented in its aroma profile and taste properties.…”

Section: Introductionmentioning

confidence: 99%

Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Colombia is known for its production of fine and aromatic cocoa; however, the lack of homogeneity in the ripeness stage of cocoa fruit affects the final quality of cocoa beans. Therefore, the aim of this work was to identify parameters that can be use as indicators of ripeness in cocoa fruit in order to homogenize the characteristics of raw cocoa used in the production of cocoa‐products industry. The parameters evaluated were fruit, seed and pod weight, firmness, color, polar and equatorial diameters of the fruit, seed moisture content, total titratable acidity, pH, and total soluble solids of pulp. RESULTS Factors such as seed weight, firmness, diameters, total soluble solids, pH, and acidity were affected by the clone factor, whereas seed weight, pH, and total titratable acidity were affected by ripeness stage. CONCLUSION Identification of indicators of ripeness for cocoa fruit is a complex task due to the influence of the clone on the evolution of the physicochemical characteristics of cocoa fruit during its maturation process. Thus, indicators must be developed for each clone, and at least two parameters among color, pH, and total titratable acidity should be used to determine the ripeness stage of cocoa fruit. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Quality differentiation of cocoa beans: implications for geographical indications

Hernandez

Granados²

2021

J Sci Food Agric

View full text Add to dashboard Cite

Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co‐occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of ‘fine versus bulk’ has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry

show abstract

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

Cited by 61 publications

References 30 publications

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation

Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation

Study of the physical and chemical changes during the maturation of three cocoa clones, EET8, CCN51, and ICS60

Quality differentiation of cocoa beans: implications for geographical indications

Contact Info

Product

Resources

About