The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds.

Autor: Sioriki E; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Eleni.Sioriki@UGent.be., Tuenter E; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium. Electronic address: Emmy.Tuenter@uantwerpen.be., de Walle DV; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Davy.Vandewalle@UGent.be., Lemarcq V; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Valerie.Lemarcq@UGent.be., Cazin CSJ; Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium. Electronic address: Catherine.Cazin@UGent.be., Nolan SP; Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium. Electronic address: Steven.Nolan@UGent.be., Pieters L; Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium. Electronic address: Luc.Pieters@uantwerpen.be., Dewettinck K; Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium. Electronic address: Koen.Dewettinck@UGent.be.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 Jul 01; Vol. 381, pp. 132082. Date of Electronic Publication: 2022 Jan 06.
DOI: 10.1016/j.foodchem.2022.132082
Abstrakt: Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception.
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Databáze: MEDLINE
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