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Roasting-induced changes in cocoa beans with respect to the mood pyramid

Authors
  • Lemarcq, Valérie
  • Tuenter, Emmy
  • Bondarenko, Anastasia
  • Van de Walle, Davy
  • De Vuyst, Luc
  • Pieters, Luc
  • Sioriki, Eleni
  • Dewettinck, Koen
Publication Date
Jan 01, 2020
Identifiers
DOI: 10.1016/j.foodchem.2020.127467
OAI: oai:archive.ugent.be:8691914
Source
Ghent University Institutional Archive
Keywords
Language
English
License
Unknown
External links

Abstract

The mood pyramid of cocoa, which was previously proposed as a new concept, consists of four levels (flavan-3-ols, methylxanthines, minor compounds and orosensory properties). Roasting is a crucial process for flavor development in cocoa but is likely to have a negative impact on the phytochemicals. We investigated the effect of roasting time (10-50 min) and temperature (110-160 degrees C) on the potential mood-enhancing compounds corresponding to the distinct mood pyramid levels. Phytochemicals were analyzed using UPLC-HRMS, while the flavor was mapped via aroma (HS-SPME-GC-MS) and generic descriptive analysis (trained panel). Results revealed that roasting at 130 degrees C for 30 min did not significantly affect the levels of epicatechin, procyanidin B2 and theobromine, while salsolinol significantly increased. Moreover, bitterness and astringency were reduced and the desired cocoa flavor was developed. Thus, through selection of appropriate roasting time and temperature conditions phytochemicals of interest could be retained without comprising the flavor.

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