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Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components.
- Source :
-
Food chemistry [Food Chem] 2016 Feb 01; Vol. 192, pp. 706-13. Date of Electronic Publication: 2015 Jul 17. - Publication Year :
- 2016
-
Abstract
- 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).<br /> (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Subjects :
- Amino Acids analysis
Cacao metabolism
Humans
Peptides metabolism
Plant Extracts chemistry
Seeds chemistry
Smell
Spectrometry, Mass, Electrospray Ionization methods
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Tandem Mass Spectrometry
Cacao chemistry
Fermentation
Odorants analysis
Peptides analysis
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 192
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 26304401
- Full Text :
- https://doi.org/10.1016/j.foodchem.2015.07.068