Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY
S. Raharja, Y. P. Rahardjo, Samsudin, Khaswar Syamsu
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引用次数: 0

Abstract

Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids.
酶加热法增强干可可豆发酵香气前体
采用3 × 3全因子设计,采用不同的酶添加量(纤维素酶、木瓜蛋白酶和对照酶)和水浴温度(40、45和50℃)作为变量,研究了可可豆发酵过程中氨基酸和还原糖的变化。香气前体(还原糖和游离氨基酸)在发酵过程中通过酶促机制在豆子内部形成,在烘烤过程中转化为挥发性化合物,如吡嗪和醛。本研究旨在通过添加乙酸、加热和酶来改善干豆的发酵过程,因为没有足够的果肉来进行理想的自发发酵。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)分析样品的发酵指数、切豆、还原糖氨基酸组成和挥发性香气组成。结果表明,酵素添加量和水温对发酵指标有显著影响。虽然氨基酸含量上升到200%-300%,但由于pH利用率小于4,组成物中含有几种酸性氨基酸。添加纤维素酶会增加还原糖和氨基酸的数量,但不会导致各种氨基酸的形成。
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来源期刊
AIMS Agriculture and Food
AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
3.70
自引率
0.00%
发文量
34
审稿时长
8 weeks
期刊介绍: AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.
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