Molecular Background of a Moldy-Musty Off-Flavor in Cocoa,Journal of Agricultural and Food Chemistry

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Molecular Background of a Moldy-Musty Off-Flavor in Cocoa
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2021-04-12 , DOI: 10.1021/acs.jafc.1c00564
Caterina Porcelli ₁ , Silva D. Neiens ₁ , Martin Steinhaus ₁

Affiliation

The parallel application of aroma extract dilution analysis to the volatiles isolated from a sample of fermented cocoa seeds with a pronounced moldy-musty off-flavor and to the volatiles isolated from a flawless reference sample revealed (−)-geosmin, 4-methoxy-2,5-dimethylfuran-3(2H)-one, 1H-indole, and 3-methyl-1H-indole as potential off-flavor compounds on the basis of their odor quality and higher flavor dilution factors in off-flavor cocoa than in the reference sample. Quantitation of the four compounds in nine off-flavor cocoa samples and calculation of odor activity values (ratio of the concentrations to the odor threshold values) suggested the crucial roles of (−)-geosmin and 3-methyl-1H-indole for the off-flavor. In the chocolate industry, their quantitation can be used to objectively assess the off-flavor at the level of incoming goods inspection. Because both compounds are inhomogeneously distributed between the testa and the embryo, separate quantitation in the two parts of the seeds is required.

中文翻译：

可可中发霉变味的分子背景

将香气提取物稀释分析平行应用于从发酵可可种子中分离出的具有明显发霉味的异味和从无缺陷的参考样品中分离出的挥发物，可揭示出（-）-土臭素，4-甲氧基-2异味可可中的气味质量和较高的风味稀释因子，因此，潜在的异味化合物有：5-二甲基呋喃-3（2 H）-one，1 H-吲哚和3-甲基-1 H-吲哚比参考样品中的要高。定量分析了九种异味可可样品中的四种化合物，并计算了气味活性值（浓度与气味阈值之比），表明了（-）-geosmin和3-methyl-1 H的关键作用-吲哚为异味。在巧克力行业，其定量可用于客观地评估来料检验水平上的异味。由于两种化合物均不均匀地分布在睾丸和胚胎之间，因此需要对种子的两部分进行单独的定量。

更新日期：2021-04-21

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