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Experimentally modelling cocoa bean fermentation reveals key factors and their influences.

Authors
  • John, Warren A1
  • Böttcher, Nina L1
  • Behrends, Britta1
  • Corno, Marcello2
  • D'souza, Roy N1
  • Kuhnert, Nikolai1
  • Ullrich, Matthias S3
  • 1 Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. , (Germany)
  • 2 Barry Callebaut Belgium N.V., Aalstersestraat 122, 9280 Lebbeke-Wieze, Belgium. , (Belgium)
  • 3 Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address: [email protected] , (Germany)
Type
Published Article
Journal
Food chemistry
Publication Date
Jan 01, 2020
Volume
302
Pages
125335–125335
Identifiers
DOI: 10.1016/j.foodchem.2019.125335
PMID: 31416001
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Cocoa bean fermentation still remains a rather empirical process. The research presented here employed an artificial system of fermentation, using controlled incubations, in order to achieve greater control over the external influences that cocoa beans are exposed to, with the aim of experimentally modelling changes to bean components (responses). Experimental design was used, in a first-ever attempt, to study the effects of five factors and their interactions on the profiles of pH, peptides, and flavanols in the bean during the incubations. Temperature, incubation time and the concentration of acetic acid were the main factors influencing the three responses. Moreover, there was a significant amount of factor interaction, revealing the process to be more complex than initially thought, especially with respect to the role of ethanol. Using the model, one was also able to accurately predict the response of the bean to the exposure to specific factors. Copyright © 2019 Elsevier Ltd. All rights reserved.

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