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Essential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially purified by ligand-exchange chromatography. Many constituents of this peptide fraction were destroyed by post-treatment with pepsin, but the cocoa-specific flavor-precursor peptides were largely resistant against pepsin treatment. However, these peptides were not generated when the cocoa vicilin-class(7S) globulin was digested with a mixture of pepsin and carboxypeptidase. By nano-liquid chromatography mass spectrometry, the peptide composition of these peptide fractions were compared in order to identify the putative precursors of the cocoa-specific flavor components. These peptides were assigned to five regions of the cocoa vicilin-class(7S) globulin. Analyzing the roasting products of the different protein fractions by headspace solid-phase microextraction, followed by gas chromatography mass spectrometry, eight volatile compounds were detected, whose occurrence correlated with the sensory detection of cocoa-specific flavor notes., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Sensory evaluation of roasted cocoa not only revealed cocoa-specific but also more or less pronounced nutty-specific aroma notes. Essential precursors of the corresponding volatile compounds could be generated in vitro by proteolysis of the cocoa vicilin-class(7S) globulin using a mixture of cocoa aspartic protease and cocoa carboxypeptidase. Since both proteases have rather different pH optima (pH 3.5 and 5.5-6.0, respectively), we have investigated the pH-dependency of proteolysis of this protein substrate in the presence of both proteases, the liberation of free amino acids and the generated aroma potential. Our findings revealed that the precursors of the nutty aroma notes were generated at higher pH-values (pH 4.8-5.6) than the cocoa-specific precursor peptides (pH 4.4-5.2). Longer peptide fragments of the cocoa vicilin were formed by proteolysis at pH 5.2 than at pH 4.8. Furthermore, our findings indicated that cocoa-vicilin derived peptides are essential precursors of both the cocoa- and the nutty-specific aroma components., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Particular peptides generated from the vicilin-class(7S) globulin of the cocoa beans by acid-induced proteolysis during cocoa fermentation are essential precursors of the cocoa-specific aroma notes. As revealed by in vitro studies, the formation of the cocoa-specific aroma precursors depends on the particular cleavage specificity of the cocoa aspartic protease, which cannot be substituted by pepsin. Therefore, we have investigated the effects of aspartic protease inhibitors on both enzymes and comparatively studied their cleavage specificities using different protein substrates and MALDI-TOF mass spectrometric analyses of the generated oligopeptides. Three classes of cleavage sites have been identified and characterized: (I) sequences exclusively cleaved by the cocoa enzyme, (II) sequences cleaved by both pepsin and the cocoa enzyme, and (III) those cleaved exclusively by pepsin. In contrast to most aspartic proteases from other origins, basic amino acid residues, particularly lysine, were found to be abundant in the specific cleavage sites of the cocoa enzyme., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Essential precursors of the cocoa-specific aroma notes are formed during fermentation of the cocoa beans by acid-induced proteolysis. It has been shown that, in addition to free amino acids, hydrophilic peptides derived from the vicilin-class(7S) globular storage protein are required for the generation of the cocoa-specific aroma notes during the roasting process. To identify those peptides responsible for the generation of the cocoa-specific aroma components, we have developed a procedure for the fractionation of the aroma precursor extract from well-fermented cocoa beans by ligand-exchange and subsequent Sephadex-LH20 chromatography. The cocoa-specific aroma precursor fractions were characterised by matrix-assisted laser-desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF) and the determination of their amino acid sequences by electrospray ionisation mass spectrometry (ESI-MS/MS)., (Copyright © 2015 Elsevier Ltd. All rights reserved.)