Abstract
Volatile organic compounds (VOCs) are important to determine the aroma and sensory perception of cocoa. Starter cultures can modulate the volatile profile of cocoa beans during fermentation. This study aimed to determine the VOCs and sensory of chocolates produced using cocoa beans fermented with yeast starters (Pichia kudriavzevii (MH979681), Hanseniaspora thailandica (MH979675) and the mixture of the two yeasts (Mix)). The VOCs of chocolates were determined by Head-Space Solid Phase Microextraction followed by Gas Chromatography-Mass Spectrophotometry. Sensory analysis was determined by using trained panels. VOCs profiles of chocolates produced using beans fermented with HT, PK or Mix were noticeably different from Ghana and control chocolates (no starter). The addition of yeast starters during cocoa fermentation produced chocolates that were preferred by trained panels. Bitterness and astringency were the more intense flavour attributes in chocolates produced using cocoa beans added with yeast starters. The chocolate produced using cocoa beans fermented with PK was the most acidic; whereas chocolate produced using beans fermented with Mix had the sweetest taste. The addition of PK or HT is helpful in producing chocolate with a distinct flavour.
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Abbreviations
- VOCs:
-
Volatile organic compounds
- PK:
-
Pichia kudriavzevii
- HT:
-
Hanseniaspora thailandica
- Mix:
-
A mixture of the two yeasts
- ANOVA:
-
Analysis of Variance
- SPSS:
-
Statistical Package for the Social Sciences
- PCA:
-
Principal Component Analysis
- PCs:
-
Principal components
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The authors acknowledge the fund by the graduate research grant of Monash University Malaysia. The current work has not been published before and it is not under the consideration for publication elsewhere. Submission to JFST publication has been approved by all authors as well as the responsible authorities–tacitly or explicitly–at the institute where the work has been carried out. If accepted, the manuscript will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder.
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OTS carried out the work, responsible for conceptualization, methodology, software, validation, formal analysis, investigation, visualization, and writing of original draft. ATSY reviewed and provided resources. SLF supervised, reviewed, and edited draft, provided resources and funding.
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Ooi, T.S., Ting, A.S.Y. & Siow, L.F. Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica. J Food Sci Technol 59, 2714–2723 (2022). https://doi.org/10.1007/s13197-021-05292-1
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DOI: https://doi.org/10.1007/s13197-021-05292-1