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Aroma Properties of Cocoa Fruit Pulp from Different Origins
| Content Provider | MDPI |
|---|---|
| Author | Haase, Thomas Bickel Schweiggert-Weisz, Ute Ortner, Eva Zorn, Holger Naumann, Susanne |
| Copyright Year | 2021 |
| Description | Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods of cocoa farmers. In this work, aroma-active compounds of fresh cocoa fruit pulps from different origins were investigated by applying aroma extract dilution analyses in combination with gas chromatography-mass spectrometry/olfactometry for identification. In total, 65 aroma-active compounds were determined in four different pulps originating from Indonesia, Vietnam, Cameroon, and Nicaragua. Vietnamese pulp showed the highest number of aroma-active regions, while Cameroonian pulp accounted for the lowest. Moreover, Cameroonian cocoa pulp showed the lowest FD factors. Overall, the odorants with the highest FD factors were trans-4,5-epoxy-(E)-decenal, 2- and 3-methylbutanoic acid, 3-(methylthio)propanal, 2-isobutyl-3-methoxypyrazine, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 4-vinyl-2-methoxyphenol, δ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, dodecanoic acid, and linalool. This study provides insights into the aroma composition of fresh cocoa pulp from different origins for future food applications. |
| Starting Page | 7618 |
| e-ISSN | 14203049 |
| DOI | 10.3390/molecules26247618 |
| Journal | Molecules |
| Issue Number | 24 |
| Volume Number | 26 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-12-15 |
| Access Restriction | Open |
| Subject Keyword | Molecules Theobroma Cacao L. By-product Aroma Aroma Extract Dilution Analyses Gas Chromatography-olfactometry Mass Spectrometry |
| Content Type | Text |
| Resource Type | Article |
