Journalartikel

Jahr der Veröffentlichung: 2021

Seiten: 7618-

Zeitschrift: Molecules

Bandnummer: 26

Heftnummer: 24

Open Access Status: Gold

DOI Link: https://doi.org/10.3390/molecules26247618

Verlag: MDPI

Abstract: 
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, delta-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.

Harvard-Zitierstil: Bickel Haase, T., Schweiggert-Weisz, U., Ortner, E., Zorn, H. and Naumann, S. (2021) Aroma Properties of Cocoa Fruit Pulp from Different Origins, Molecules, 26(24), p. 7618. https://doi.org/10.3390/molecules26247618

APA-Zitierstil: Bickel Haase, T., Schweiggert-Weisz, U., Ortner, E., Zorn, H., & Naumann, S. (2021). Aroma Properties of Cocoa Fruit Pulp from Different Origins. Molecules. 26(24), 7618. https://doi.org/10.3390/molecules26247618