Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans

Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene

doi:10.1021/acs.jafc.2c06493

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26728

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans
Authors:	Schlüter, Ansgar André, Amandine Hühn, Tilo Rohn, Sascha Chetschik, Irene
et. al:	No
DOI:	10.1021/acs.jafc.2c06493 10.21256/zhaw-26728
Published in:	Journal of Agricultural and Food Chemistry
Volume(Issue):	70
Issue:	51
Page(s):	16335
Pages to:	16346
Issue Date:	2022
Publisher / Ed. Institution:	American Chemical Society
ISSN:	0021-8561 1520-5118
Language:	English
Subjects:	Aroma precursors; Cocoa incubation; Cocoa postharvest treatment; Polyphenols; Moist Incubation; Caffeine; Phenols; Fermentation; Amino Acids; Sugars; Cacao
Subject (DDC):	664: Food technology
Abstract:	Recently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are rehydrated with a lactic acid solution containing ethanol and subsequently incubated for 72 h at 45 °C before drying. Previous studies focused on the aroma formation during this treatment and the further processing of chocolate. The current study focused on the influence of aerobic and anaerobic moist incubation on selected nonvolatile components in comparison with the unfermented raw material and traditionally fermented cocoa. Total phenolic content and total flavan-3-ol content, contents of (+)-catechin, (-)-epicatechin, procyanidins B2 and C1, cinnamtannin A2, methylxanthines (theobromine and caffeine), contents of sugars (sucrose, d-glucose, and d-fructose) and free amino acids (17 proteinogenic amino acids) were determined. The fermentation index was also evaluated. The aerobically incubated and fermented cocoa showed low levels of phenolic compounds in comparison to the unfermented cocoa and the anaerobically incubated cocoa. The level of methylxanthines was unaffected by all treatments. The contents of reducing sugars were more than 2-fold higher after both incubation treatments compared to fermentation. The level of free amino acids liberated was highest after anaerobic incubation followed by fermentation and aerobic incubation. The aerobically incubated cocoa showed the highest FI, while the anaerobically incubated cocoa may be considered under-fermented (FI <1.0). Statistical analysis (ANOVA) showed significant differences between all treatments, which was verified by principal component analysis.
URI:	https://digitalcollection.zhaw.ch/handle/11475/26728
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Restricted until:	2023-12-16
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Schlüter, A., André, A., Hühn, T., Rohn, S., & Chetschik, I. (2022). Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans. Journal of Agricultural and Food Chemistry, 70(51), 16335–16346. https://doi.org/10.1021/acs.jafc.2c06493

Schlüter, A. et al. (2022) ‘Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans’, Journal of Agricultural and Food Chemistry, 70(51), pp. 16335–16346. Available at: https://doi.org/10.1021/acs.jafc.2c06493.

A. Schlüter, A. André, T. Hühn, S. Rohn, and I. Chetschik, “Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans,” Journal of Agricultural and Food Chemistry, vol. 70, no. 51, pp. 16335–16346, 2022, doi: 10.1021/acs.jafc.2c06493.

SCHLÜTER, Ansgar, Amandine ANDRÉ, Tilo HÜHN, Sascha ROHN und Irene CHETSCHIK, 2022. Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans. Journal of Agricultural and Food Chemistry. 2022. Bd. 70, Nr. 51, S. 16335–16346. DOI 10.1021/acs.jafc.2c06493

Schlüter, Ansgar, Amandine André, Tilo Hühn, Sascha Rohn, and Irene Chetschik. 2022. “Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents : Comparison to Traditionally Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry 70 (51): 16335–46. https://doi.org/10.1021/acs.jafc.2c06493.

Schlüter, Ansgar, et al. “Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents : Comparison to Traditionally Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry, vol. 70, no. 51, 2022, pp. 16335–46, https://doi.org/10.1021/acs.jafc.2c06493.