Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder

QIAN Lei; YU Haiyan; LOU Xinman; TIAN Huaixiang

doi:10.13386/j.issn1002-0306.2021120085

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 80-88. > DOI: 10.13386/j.issn1002-0306.2021120085

QIAN Lei, YU Haiyan, LOU Xinman, et al. Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder[J]. Science and Technology of Food Industry, 2022, 43(18): 80−88. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120085.

Citation:

PDF (2867 KB)

Effect of Enzymatic Hydrolysis Combined with High Temperature Processing on the Flavor of Cocoa Powder

1.
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
2.
Shanghai Peony Flavor & Fragrance Co., Ltd., Shanghai 201210, China

More Information

Received Date: December 07, 2021
Available Online: July 04, 2022

Graphical Abstract

Abstract

Abstract

The study aimed to evaluate the effect of enzymatic hydrolysis and high temperature on the flavor of cocoa. First, the effect of five proteases on free amino acids in enzymatic hydrolysate were investigated. Subsequently, headspace gas chromatography mass spectrometry (HS-GC-MS), odor activity value (OAV) and sensory valuation were applied to explore the influence of high temperature (90~180 ℃) on the volatile compounds of cocoa. The results showed that amino acids content increased by 1.4~5.0 times after enzymatic hydrolysis, and compared with the control sample untreated by enzyme (12 volatiles), five combinatorial treated samples promoted volatiles, which were identified 29 (asparaginase), 31 (acid protease), 29 (flavourzyme), 30 (bromelain), 32 (papain) volatiles, respectively. More heterocyclic compounds with nutty and creamy aroma were generated when the temperature was up to 150 ℃, and the sensory evaluation indicated that flavor protease hydrolysis combined with 150 ℃ heating for 2 h presented the best flavor characteristics. Meanwhile, partial least squares (PLS) analysis model based on OAV and sensory evaluation showed that enzymatic hydrolysis combined with high temperature gave cocoa more flower, fruit and milk aroma while still maintained chocolate flavor, confirming its contribution to flavor promotion.

FullText(HTML)

References (43)

References

[1]	SEYFRIED C, GRANVOGL M. Characterization of the key aroma compounds in two commercial dark chocolates with high cocoa contents by means of the sensomics approach[J]. Journal of Agricultural and Food Chemistry,2019,67(20):5827−5837. doi: 10.1021/acs.jafc.8b06183
[2]	OEC. The observatory of economic complexity online data visualization [DB]. 2018.https://oec.world/en/profile/hs92/cocoa-powder?redirect=true.
[3]	中华人民共和国海关总署. 2021年12月进出口商品类章总值表（美元值）[EB/OL](2022-01-18)[2022–01–22]. http://www.customs.gov.cn//customs/302249/zfxxgk/2799825/302274/302277/302276/4127446/index.html.
[4]	CUMMINGD N, MATEO J. Main objectives emphasized at first regional fisheries data and statistics working group [C]// FAO. Proceedings of the Food and Agriculture Organization of the United Nations, Bridgetown, Barbados, FAO, 2018: 1−2.
[5]	WIAH E N, TWUMASI-ANKRAH S. Impact of climate change on cocoa yield in ghana using vector autoregressive model[J]. Ghana Journal of Technology,2017,1(2):32−39.
[6]	ACULEY P C, SNITKJAER P, OWUSU M, et al. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics[J]. Journal of Food Science,2010,75(6):300−307. doi: 10.1111/j.1750-3841.2010.01710.x
[7]	JANEK K, NIEWIENDA A, WÖSTEMEYER J, et al. The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors[J]. Food Chemistry,2016,211:320−328. doi: 10.1016/j.foodchem.2016.05.033
[8]	AFOAKWA E O, QUAO J, BUDU A S, et al. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans[J]. International Journal of Food Sciences and Nutrition,2011,62(7):755−764. doi: 10.3109/09637486.2011.581224
[9]	HINNEH M, SEMANHYIA E, VAN DE WALLE D, et al. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans[J]. Food Research International,2018,111:607−620. doi: 10.1016/j.foodres.2018.05.064
[10]	HINNEH M, VAN W D, TZOMPA S D A, et al. Tuning the aroma profiles of Forastero cocoa liquors by varying pod storage and bean roasting temperature[J]. Food Research International,2019,125:108550. doi: 10.1016/j.foodres.2019.108550
[11]	MOULAY L, MANZANARES P, VALLÉS S, et al. Effect of enzyme treatments and drying temperatures on methylpyrazine content in cocoa (Theobroma Cacao L.) powder extract[J]. Journal of Food Science,2006,71(9):621−625. doi: 10.1111/j.1750-3841.2006.00181.x
[12]	VOIGT J, JANEK K, TEXTORIS-TAUBE K, et al. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components[J]. Food Chemistry,2016,192:706−713. doi: 10.1016/j.foodchem.2015.07.068
[13]	D'SOUZA R N, GRIMB A, GRIMB S, et al. Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans[J]. Food Research International,2018,109:506−516. doi: 10.1016/j.foodres.2018.04.068
[14]	BERGER R G. From fermentation to white biotechnology: How microbial catalysts generate flavours [M]. Modifying Flavour in Food. Berger; Woodhead Publishing Limited, 2013: 64−94.
[15]	康超, 杨玉霞, 刘俐俐, 等. 响应面法优化百香果的酶解工艺[J]. 食品工业科技,2017,38(21):157−161. [KANG C, YANG Y X, LIU L L, et al. Optimization of enzymolysis technology of passifloraceae by response surface methodology[J]. Science and Technology of Food Industry,2017,38(21):157−161. doi: 10.13386/j.issn1002-0306.2017.21.032 KANG C, YANG Y X, LIU L L, et al. Optimization of enzymolysis technology of passifloraceae by response surface methodology[J]. Science and Technology of Food Industry, 2017, 38(21): 157-161]. doi: 10.13386/j.issn1002-0306.2017.21.032
[16]	TIAN H X, SHI Y H, ZHANG Y, et al. Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt[J]. Journal of Food Biochemistry,2019,43(10):e12837. doi: 10.1111/jfbc.12837
[17]	李明, 王培义, 田怀香. 香料香精应用基础[M]. 北京: 中国纺织出版社, 2010: 197, 199−203 LI M, WANG P Y, TIAN H X. Fundamental and application of fragrance and flavor[M]. Beijing: China Textile Publisher, 2010: 197, 199−203.
[18]	刘长姣, 杨越越, 王妮, 等. 茚三酮比色法测定秋葵中氨基酸含量条件的优化[J]. 中国食品添加剂,2018(1):187−193. [LIU C J, YANG Y Y, WANG N, et al. Optimization of detection conditions of amino acids in Okra by ninhydrin colorimetric method[J]. China Food Additive,2018(1):187−193. doi: 10.3969/j.issn.1006-2513.2018.01.020 LIU C J, YANG Y Y, WANG N, et al. Optimization of detection conditions of amino acids in Okra by ninhydrin colorimetric method[J]. China Food Additive, 2018, (01): 187-193]. doi: 10.3969/j.issn.1006-2513.2018.01.020
[19]	孙文佳, 王雪梅, 李亚隆, 等. 外源添加氨基酸对郫县豆瓣模拟体系感官及特征风味的影响[J]. 食品科学,2021,42(22):283−290. [SUN W J, WANG X M, LI Y L, et al. Effects of exogenous amino acid addition on Pixian broad-bean paste simulation system[J]. Food Science,2021,42(22):283−290. doi: 10.7506/spkx1002-6630-20200802-025 SUN W J, WANG X M, LI Y L, et al. Effects of exogenous amino acid addition on Pixian broad-bean paste simulation system [J]. Food Science, 2021, 42(22): 283-290. doi: 10.7506/spkx1002-6630-20200802-025
[20]	赵镭, 邓少平, 刘文. 食品感官分析词典[M]. 北京: 中国轻工业出版社, 2015 ZHAO L, DENG S P, LIU W. Food sensory analysis vocabulary[M]. Beijing: China light industry publisher, 2015.
[21]	END, M J, DAND R. Cocoa beans: Chocolate and cocoa industry quality requirements [M]. CAOBISCO/ECA/FCC, 2015: 11−18.
[22]	SAPAM S, MANDAL N, SINHA B. Latin square designs with neighbor effects-part II[J]. Communications in Statistics-Theory and Methods,2021,50(14):3371−3379. doi: 10.1080/03610926.2019.1702694
[23]	朱宏, 王爱莉, 仇菊, 等. 动态顶空结合气质联用法测定山西老陈醋发酵过程中挥发性物质的变化[J]. 中国食品学报,2016,16(1):264−271. [ZHU H, WANG A L, QIU J, et al. Changes of aroma compounds in Shanxi aged vinegar during its fermentation determined by dynamic headspace-gas chromatography[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(1):264−271. doi: 10.16429/j.1009-7848.2016.01.035 ZHU H, WANG A L, QIU J, et al. Changes of aroma compounds in Shanxi aged vinegar during its fermentation determined by dynamic headspace-gas chromatography[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(01): 264-271]DOI: 10.16429/j.1009-7848.2016.01.035.
[24]	MOHAMADI ALASTI F, ASEFI N, MALEKI R, et al. Investigating the flavor compounds in the cocoa powder production process[J]. Food Science & Nutrition,2019,7(12):3892−3901. doi: 10.1002/fsn3.1244
[25]	王姣, 王绒雪, 张晋华, 等. 乳扇加工工艺优化及其风味成分分析[J]. 食品与发酵工业,2019,45(23):189−198. [WANG J, WANG R X, ZHANG J H, et al. Optimization of Rushan processing technology and analysis of flavor components[J]. Food and Fermentation Industries,2019,45(23):189−198. doi: 10.13995/j.cnki.11-1802/ts.021676 WANG J, WANG R X, ZHANG J H, et al. Optimization of Rushan processing technology and analysis of flavor components [J]. Food and Fermentation Industries, 2019, 45(23): 189-198]DOI: 10.13995/j.cnki.11-1802/ts.021676
[26]	段春红. 7S、11S酶解产物的特性及其在肉肠中的应用研究[D]. 武汉: 华中农业大学, 2009 DUAN C H. Study on properties of 7S and 11S modified by enzyme and application in pork sausage[D]. Wuhan: Huazhong Agricultural University, 2009.
[27]	CABALLERO B T L, FINGLAS P. Encyclopedia of food sciences and nutrition [M]. 2nd Ed. USA: Academic Press, 2005: 1436-1448.
[28]	ROHSIUS C, REINHARD M, LIEBEREI R. Free amino acid amounts in raw cocoas from different origins[J]. European Food Research and Technology,2006,222:432−438. doi: 10.1007/s00217-005-0130-y
[29]	KADOW D, NIEMENAK N, ROHN S, et al. Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process[J]. LWT - Food Science and Technology,2015,62(1):357−361. doi: 10.1016/j.lwt.2015.01.015
[30]	MARSEGLIA A, MUSCI M, RINALDI M, et al. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins[J]. Food Research International,2020,132:109101. doi: 10.1016/j.foodres.2020.109101
[31]	RAMLI N, HASSAN O, SAID M, et al. Influence of roasting condition on volatile flavour of roasted Malaysian cocoa beans[J]. Journal of Food Processing and Preservation,2006,30:280−298. doi: 10.1111/j.1745-4549.2006.00065.x
[32]	胡梓妍, 刘伟, 何双, 等. 基于HS-SPME-GC-MS法分析3种金橘的香气挥发性成分[J]. 食品科学,2021,42(16):176−184. [HU Z Y, LIU W, HE S, et al. Analysis of volatile components in three kinds of Kumquat by HS-SPME-GC-MS[J]. Food Science,2021,42(16):176−184. doi: 10.7506/spkx1002-6630-20200821-290 HU Z Y, LIU W, HE S, et al. Analysis of volatile components in three kinds of Kumquat by HS-SPME-GC-MS [J]. Food Science, 2021, 42(16): 176-184]. doi: 10.7506/spkx1002-6630-20200821-290
[33]	ZHANG W C, TANG J M. Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models[J]. Journal of the Science of Food and Agriculture,2020,100(2):517−526. doi: 10.1002/jsfa.10026
[34]	王丹, 况丹妮, 刘若阳, 等. 焦糖化与美拉德反应中DDMP、HMF及糠醛的生成研究 [J]. 食品工业科技, 2022, 43(12): 100-107. WANG D, KUANG D N, LIU R Y, et al. Study on the formation of DDMP, HMF and furfural in caramelization and Maillard reaction[J]. Science and Technology of Food Industry, 2022, 43(12): 100-107.
[35]	AFOAKWA E O, PATERSON A, FOWLER M, et al. Matrix effects on flavour volatiles release in dark chocolates[J]. Food Chemistry,2009,113(1):208−215. doi: 10.1016/j.foodchem.2008.07.088
[36]	AFOAKWA E O, QUAO J, TAKRAMA F, et al. Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans[J]. International Food Research Journal,2012,19(3):1071−1077.
[37]	RAMOS C L, DIAS D R, MIGUEL M G D C P, et al. Impact of different cocoa hybrids (Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation[J]. Food Research International,2014,64:908−918. doi: 10.1016/j.foodres.2014.08.033
[38]	FEBRIANTO N A, ZHU F. Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of cocoa beans from the Sul 1 genotype affected by fermentation[J]. Journal of Agricultural and Food Chemistry,2020,68(32):8658−8675. doi: 10.1021/acs.jafc.0c02909
[39]	MIRALLES G J. Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies [J]. University of Salford, 2008.
[40]	YAYLAYAN V A, HAFFENDEN L J. Mechanism of imidazole and oxazole formation in [13C-2]-labelled glycine and alanine model systems[J]. Food Chemistry,2003,81(3):403−409. doi: 10.1016/S0308-8146(02)00470-3
[41]	SMIT G, SMIT B A, ENGELS W J. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products[J]. FEMS Microbiology Reviews,2005,29(3):591−610. doi: 10.1016/j.fmrre.2005.04.002
[42]	GEMERT L J V. Odour_thresholds [M]. 2nd Ed. The Netherlands: Oliemans Punter & Partners BV, 2011.
[43]	BURDOCK G A. Fenaroli’s handbook of flavor ingredients [M]. 6th Ed. Boca Raton: CRC Press, 2016.

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	吴军林，徐梅珍，蒋桂丽，杨华. 食品微生物学课程教学创新性探索及思考. 食品工业. 2025(02): 142-146 .
2.	李向梅，朱月，柳春红，徐振林，雷红涛，钟青萍. 课程思政视域下“食品卫生学”案例教学改革与育人效果评价. 食品工业. 2025(02): 237-242 .
3.	王丽娜，罗志. 土壤环境监测课程思政元素的挖掘与教学实施探索. 现代商贸工业. 2024(12): 261-263 .
4.	隋晓楠，张妍，黄国，付昳丹，梁香玉，赵尚清，王思琦，杨爱峥，霍俊伟，江连洲. 省一流专业引领下“粮油加工副产物综合利用”课程创新创业元素的设计与实践. 食品工业科技. 2024(13): 308-314 . 本站查看
5.	关海宁，刁小琴，刘登勇，励建荣，李学鹏，仪淑敏，范金波，赵志南. “乡村振兴”背景下食品类专业型硕士“实践驱动、多维融合、创新引领”协同培养机制的探讨. 食品工业科技. 2024(14): 371-377 . 本站查看
6.	林鹏，宋姗姗，范金波，李学鹏，励建荣. 基于OBE教学理念对《食品免疫学》课程教学改革与实践. 食品工业科技. 2024(14): 361-370 . 本站查看
7.	张妍，杨景旭，隋晓楠. “园艺产品采后生理及贮运加工”课程建设与创新. 食品工业. 2024(07): 221-225 .
8.	张晶，施行健，郁舒兰. 交互设计类课程中的思政元素挖掘与融合路径探索. 设计. 2024(17): 74-77 .
9.	解文丽，郭俊南，王晖，温清苹. 课程思政的实践探索——以《海水利用技术》为例. 广东化工. 2023(19): 170-173+151 .