Metabolite and Sensory Profiling of Microwave-Assisted and Ultrasonic-Assisted Alkalized Cocoa Powders

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-03 DOI:10.1111/1750-3841.70508

Mary Faith Adan, Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Eiichiro Fukusaki, Sastia Prama Putri

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Abstract

Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography–mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid. UA15 also exhibited the greatest reduction in reducing sugars and hydrophobic amino acids, specific precursors for cocoa aroma via the Maillard reaction. Headspace solid-phase microextraction GC-MS revealed that alkalized samples contained more Maillard-reaction-derived aroma-active compounds, including aldehydes, esters, ketones, pyrazines, and furan, with UA15 showing the highest levels, suggesting enhanced Maillard activity. MA10 and UA5 had elevated n-hexadecane and 2,3-pentanedione, suggesting enhanced release and fragmentation–recombination of sugar-derived intermediates. Rate-All-That-Apply results showed alkalized samples were associated with sweeter and more intense cocoa flavor. Hedonic test results indicated consumers preferred alkalized samples over natural cocoa powder, which was perceived as overly acidic and burnt. However, differences in sensory attributes and overall liking among the alkalized samples were not significant and showed high variability, suggesting that consumer panelists cannot detect subtle sensory differences between CA, MA, and UA samples. Future studies should focus on determining the appropriate MA and UA treatment conditions to produce cocoa powders that better meet consumer preferences. This is the first report on MA and UA alkalization effects on cocoa powder quality and offers valuable insights for product development using hybrid alkalization processes.

Practical Applications

The changes in the sensory and chemical profiles of cocoa powders upon microwave-assisted and ultrasonic-assisted alkalization were revealed. This information on the effect of the hybrid alkalization process on food quality and consumer preference of the cocoa powders is of value for consideration in cocoa powder processing and development.

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微波辅助和超声辅助碱化可可粉的代谢物和感官分析

对可可粉进行微波（MA）和超声辅助（UA）碱化5、10和15分钟，研究它们对代谢物组成、感官特征和消费者喜好的影响。广泛针对性的气相色谱-质谱（GC-MS）分析显示，碱化改变了代谢物谱：天然可可粉含有更多的氨基酸、糖和类黄酮，而碱化样品含有更高的有机酸。与常规碱化（CA）样品相比，只有UA15样品中3,4-二羟基苯甲酸显著增加。通过美拉德反应，UA15还表现出最大的还原糖和疏水氨基酸的减少，这是可可香气的特定前体。顶空固相微萃取GC-MS显示碱化后的样品含有更多美拉德反应衍生的芳香活性化合物，包括醛类、酯类、酮类、吡嗪类和呋喃，其中UA15含量最高，表明美拉德活性增强。MA10和UA5增加了正十六烷和2,3-戊二酮，表明糖源中间体的释放和片段重组增强。Rate-All-That-Apply的结果显示，碱化的样品与更甜、更浓郁的可可味有关。享乐测试结果表明，消费者更喜欢碱化的样品，而不是天然可可粉，因为天然可可粉被认为过于酸性和烧焦。然而，在碱化样品中，感官属性和总体喜好的差异并不显著，并且表现出高度的可变性，这表明消费者小组成员无法检测CA， MA和UA样品之间的细微感官差异。未来的研究应侧重于确定合适的MA和UA处理条件，以生产更符合消费者偏好的可可粉。这是第一份关于MA和UA碱化对可可粉质量影响的报告，为混合碱化工艺的产品开发提供了有价值的见解。研究了微波碱化和超声碱化对可可粉感官和化学特性的影响。这些关于混合碱化工艺对可可粉食品质量和消费者偏好的影响的信息，对可可粉加工和开发具有参考价值。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.