Sains Malaysiana 48(3)(2019): 589–598

http://dx.doi.org/10.17576/jsm-2019-4803-11

Comparative Study of Flavor Precursors, Volatile Compounds and Sensory between Malaysian and Ghanaian Cocoa Beans

(Kajian Perbandingan Kandungan Bahan Pelopor Rasa, Sebatian Meruap dan Sensori antara Biji Koko Malaysia dan Ghana)

RAHMAT MOHAMED^1,2*, AMINAH ABDULLAH¹, KEN CHOY YAP³ & WAN AIDA WAN MUSTAPHA¹

¹School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Malaysian Cocoa Board, Lot PT 12621, Cocoa Innovation and Technology Centre, Nilai Industrial Park, 71800 Nilai, Negeri Sembilan Darul Khusus, Malaysia

³Advanced Chemistry Solutions, Suite 11.01 Level 11, Menara OBYU, Jalan PJU8/8A, Damansara Perdana, 47820 Petaling Jaya, Selangor Darul Ehsan, Malaysia

Received: 4 May 2018/Accepted: 18 December 2018

ABSTRACT

The aim of this work was to compare quantitatively the flavor precursor constituents between unroasted Ghanaian and Malaysian cocoa beans. Furthermore, the effect of roasting on the flavor development was also characterized based on the volatile compounds and sensory analysis. Sensory analysis results showed a significant difference (p<0.05) for the cocoa attribute, sour and overall acceptability between samples. Ghanaian cocoa beans showed higher scores for cocoa and overall acceptability attributes, while Malaysian samples showed a higher acidic attribute. Meanwhile, other attributes such as fruity, bitterness, astringent, raw and viscosity do not show a significant difference (p>0.05) between samples. Effects of flavor pre-cursors such as organic acids (citric acid, lactic acid, acetic acid), sugars (glucose, sucrose, fructose), free amino acids (asidic, bases, hydrophobic, polyphenols), and volatile compounds (alcohol, ketones, aldehydes, esters, pyrazine, acetic acid) are presented. Ghanaian cocoa beans were found to be much more acceptable in term of taste and flavors. Importantly, the amount of organic acids found in the beans could be a potential marker, contributed to the overall acceptability level for cocoa beans.

Keywords: Cocoa flavor; cocoa nibs; fermentation; flavor precursors; free amino acids

ABSTRAK

Tujuan kajian ini adalah untuk membandingkan secara kuantitif kandungan bahan pelopor perisa antara biji koko kering Ghana dan Malaysia yang tidak dipanggang. Seterusnya, pengaruh pemanggangan terhadap pembentukan ciri-ciri perisa turut diperinci berdasarkan analisis kandungan sebatian meruap dan analisis sensori. Keputusan analisis sensori menunjukkan perbezaan yang bererti (p<0.05) bagi atribut koko, rasa masam dan penerimaan keseluruhan antara kedua-dua sampel. Biji koko Ghana menunjukkan skor yang lebih tinggi untuk atribut perisa koko dan penerimaan keseluruhan, manakala sampel Malaysia menunjukkan atribut masam yang sedikit tinggi. Manakala, bagi atribut lain seperti rasa buah, pahit, kelat, rasa mentah dan kelikatan tidak menunjukkan perbezaan bererti (p>0.05) antara kedua-dua sampel. Pengaruh kandungan bahan pelopor perisa seperti asid-asid organik (asid sitrik, asid laktik, asid asetik), kandungan gula (glukosa, sukrosa, fruktosa), kandungan asid amino bebas (asidik, bes & hidroforbik) kandungan polifenol, serta kandungan sebatian meruap (alkohol, keton, aldehida, ester, pirazina & asid asetik) dikuantifikasi dan dibentangkan. Didapati bahawa biji koko Ghana memberikan ciri rasa dan perisa koko yang lebih baik berbanding biji koko Malaysia. Jelasnya, kehadiran serta kuantiti asid organik boleh dijadikan penanda aras dalam penentuan tahap penerimaan sesuatu biji koko daripada aspek sensori.

Kata kunci: Asid amino bebas; bahan pelopor perisa; fermentasi; nib koko; perisa koko

REFERENCES

Adam, W.B., Hardy, F. & Nierenstein, M. 1931. The catechin of the cocoa bean. J. Am. Chem. Soc. 53: 727-728.

Afoakwa, E.O., Peterson, A., Fowler, M. & Ryan, A. 2008. Flavor formation and character in cocoa and chocolate: A critical review. Crit. Rev. Food Sci. Nutr. 48: 840-857.

Aminah, A. 2000. Prinsip Penilaian Sensori. Bangi: Universiti Kebangsaan Malaysia.

Aprotosoaie, A.C., Luca, V.S. & Miron, A. 2016. Flavor chemistry of cocoa and cocoa products-An overview. Comprehensive Reviews in Food Science and Food Safety 15: 73-91.

Azizah, O., Amin, I., Nawalyah, A.G. & Ilham, A. 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chem. 100: 1523-1530.

Biehl, B. & Ziegleder, G. 2003. Cocoa: Chemistry of processing. In Encyclopedia of Food Sciences and Nutrition, Caballero, B., Trugo, L. & Finglas, P.M. (Eds.). New York: Academic Press. pp 1436-1448.

Bonvehi, J.S. 2005. Investigation of aromatic compounds in roasted cocoa powder. Eur. Food ResTechnol. 221: 19-29.

Burdock, G.A. 2010. Fenaroli’s Handbook of Flavor Ingredients. 6th ed. Boca Raton: CRC Press. Taylor & Francis Group.

Camu, N., Winter, T.D., Verbrugghe, K., Cleenwerck, I., Vandamme, P., Takrama, J.S., Vancanneyt, M. & De Vuyst, L. 2007. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Applied and Environmental Microbiology 73: 1809-1824.

de Brito, E.S., Garcia, N.H.P., Gallao, M.I., Cortelazzo, A.L., Fevereiro, P.S. & Braga, M.R. 2000. Structural and chemical changes in cocoa (Theobroma cacao L.) during fermentation, drying and roasting. J. Sci. Food Agric. 81: 281-288.

Dimick, P.S. & Hoskin, J.C. 1999. The chemistry of flavour development in chocolate. In Industrial Chocolate Manufacture and Use, edited by Beckett S.T. Oxford: Blackwell Science. pp. 137-152.

Hashim, L., Selamat, J., Muhammad, K. & Ali, A. 1999. Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans. Journal of the Science of Food and Agriculture 79: 987-994.

Idris, N., Abdel Hameed, A.A., Niti, M.A. & Mohamed, A.F. 2011. Export performance and trade competitiveness of the Malaysian cocoa products. African Journal of Business Management 31: 12291-12308.

Kealey, K.S., Snyder, R.M., Romanczyk, L.J., Geyer, H.M., Myers, M.E., Withcare, E.J., Hammerstone, J.F. & Schmitz, H.H. 1998. Cocoa components, edible products having enhanced polyphenol content, methods of making same and medicinal uses. Patent Cooperation Treaty (PCT) WO 98/09533, Mars Incorporated, USA.

Kim, H. & Keeney, P.G. 1983. Methods of analysis for (-)-epicatechin in cocoa beans by high performance liquid chromatography. J. Food Sci. 48: 548-551.

Kirchoff, P.M., Biehl, B. & Crone, G. 1989. Peculiarity of the accumulation of free amino acids during cocoa fermentation. Food Chemistry 31: 295-311.

Le, A., Ng, A., Kwan, T., Cusmano-Ozog, K. & Cowan, T.M. 2014. A rapid, sensitive method for quantitative analysis of underivatized amino acids by liquid chromatography-tandem spectrometry (LC-MS/MS). Journal of Chromatography B 994: 166-174.

Miller, K.B., Hurst, W.Y., Flannigan, N., Ou, B., Lee, C.Y., Smith, N. & Stuart, D.A. 2009. Survey of commercially available chocolate and cocoa containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. Journal of Agricultural and Food Chemistry 57: 9169-9180.

Misnawi, J.S., Jamilah, B. & Nazamid, S. 2004. Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Qual. Prefer. 15: 203-409.

Misnawi, J.S., Jinap, S., Jamilah, B. & Nazamid, S. 2005. Changes in polyphenol ability to produce astringency during roasting of cocoa liquor. Journal of the Science of Food and Agriculture 85(6): 917-924.

Ortega, N., Romero, M.P., Macia, A., Reguant, J., Angles, N., Morello, J.R. & Motilva, M.J. 2008. Obtention and characterization of phenolic extracts from different cocoa sources. Journal of Agricultural and Food Chemistry 56: 9621-9627.

Ramli, N., Hassan, O., Said, M., Samsudin, W. & Idris, N.A. 2006. Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans. Journal of Food Processing and Preservation 30: 280-298.

Reed, S. 2010. Sensory analysis of chocolate liquor. http:// www.wilburchocolate.com/wcm/groups/internal/documents/ document/na3042000.pdf. Assessed on 16 November 2015.

Robinson, T., Ranalli, A.W. & Phillips, A.W. 1961. Changes in cocoa tannins during processing. J. Agric. Food Chem. 9: 295-298.

Rodriguez-Campos, J., Escalona-Buend´ıa, H.B., Contreras- Ramos, S.M., Orozco-Avila, I., Jaramillo-Flores, E. & Lugo-Cervantes, E. 2012. Effect of fermentation time and drying temperature on volatile compounds in cocoa. Food Chem. 132: 277-288.

Salman, M., Abdel-Hamed, S., Bazaid, S., Al-Shamrani, M. & Mohamed, H. 2014. Liquid chromatography-mass spectrometry (LC-MS) method for the determination of sugars in fresh pomegranate fruit juices. Der Pharma Chemica 6: 320-333.

Singleton, V.L. & Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viciculture 16: 144-158.

Thompson, S.S., Miller, K.B. & Lopez, A.S. 2001. Cocoa and coffee. In Food Microbiology - Fundamentals and Frontier, edited by Doyle, M.J., Beuchat, L.R. & Montville, T.J. Washington: ASM Press: pp. 721-733.

Tomlins, K.I., Baker, D.M. & McDowell, I.J. 1990. HPLC method for the analysis of organic acids, sugars, and alcohol in extracts of fermenting cocoa beans. Chromatographia 29: 557-561.

Voigt, B., Biehl, H., Heinrichs, S., Kamaruddin, G., Marsoner. & Hugi, A. 1994. In-vitro formation of cocoa-specific aroma precursors: Aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase. Food Chemistry 49: 173-180.

Voigt, J., Biehl, B. & Kamaruddin, S. 1993. The major seed proteins of Theobroma cacao L. Food Chem. 47: 145-171.

Ziegleder, G. 1991. Composition of flavor extracts of raw and roasted cocoas. Z, Lebensm Unters Forsch 192: 521-525.

Zyzelewicz, D., Krysiak, W., Oracz, J., Sosnowska, D., Budryn, G. & Nebesny, E. 2016. The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates. Food Research International. http://dx.doi. org/10.1016/j.foodres.2016.03.026.

*Corresponding author; email: rahmat@koko.gov.my