25-30 August 2019
Henry Ford Building
Europe/Berlin timezone

ANALYSIS OF THEOBROMA COCOA DURING FEMENTATION PROCESS BY 1H NUCLEAR MAGNETIC RESONANCE.

Not scheduled
4h
Harnack House and Henry Ford Building

Harnack House and Henry Ford Building

Board: 614
Poster-Late-OnlineAbstracts Late-Breaking Posters

Speaker

Dr Daniel Ricardo Molina Velasco (Industrial de Santander University)

Description

Chocolate is obtained from cocoa bean (Theobroma Cocoa), which is previously fermented by microbial activity transforming it reaches until characteristic odour and flavour. This process is developed in three stages: 1st) Alcoholic fermentation, whereby sugars of husk and bean are consumed (first 48 h, aprox), 2nd) Acidogenic fermentation, where the alcohol yielded is consumed and it produces the succinic and acetic acids (in the next 48 h) and 3rd) Enzymatic hydrolysis, where it shown principally the enzymes action that releases reducing sugars and aminoacids. Analysis developed on the third stage shown how oligo-peptides decreases until end of the process, generating free amino acids like: tyrosine, leucine, valine and among others (1). These compounds have highly interest since these compounds generate characteristics compounds of cocoa flavour by Maillard reactions on cocoa beans roast process (2). These compounds can be analysed and quantified by 1H NMR (3).
In this study and during fermentation process (5, 6, 7 and 8 days), the cocoa beans (CCN-51 clone) were milled and their fraction soluble in an ethanol-water mixture, 50/50, was analysed by NMR.1H NMR, 13C, HSQC, HMBC, COSY and TOCSY spectra were analysed to identify and quantify the observable amino acids. These data were used to the tracing of these compounds during fermentation time.

REFERENCES
1. Mayorga-Gross AL, Quirós-Guerrero LM, Fourny G, Vaillant F. An untargeted metabolomic assessment of cocoa beans during fermentation. Food Res Int [Internet]. 2016;89:901–9. Available from: http://dx.doi.org/10.1016/j.foodres.2016.04.017
2. Aprotosoaie AC, Luca SV, Miron A. Flavor Chemistry of Cocoa and Cocoa Products-An Overview. Compr Rev Food Sci Food Saf. 2016;15(1):73–91.
3. Caligiani A, Palla L, Acquotti D, Marseglia A, Palla G. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels. Food Chem [Internet]. 2014 Aug;157(1828):94–9. Available from: http://dx.doi.org/10.1016/j.foodchem.2014.01.116

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