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pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors.
- Source :
-
Food chemistry [Food Chem] 2018 Jul 30; Vol. 255, pp. 209-215. Date of Electronic Publication: 2018 Feb 10. - Publication Year :
- 2018
-
Abstract
- 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.<br /> (Copyright © 2018 Elsevier Ltd. All rights reserved.)
- Subjects :
- Amino Acids chemistry
Amino Acids metabolism
Aspartic Acid Proteases metabolism
Carboxypeptidases metabolism
Food Handling methods
Hydrogen-Ion Concentration
Nuts
Peptides
Proteolysis
Seed Storage Proteins chemistry
Seed Storage Proteins metabolism
Volatile Organic Compounds metabolism
Cacao chemistry
Odorants
Plant Proteins metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 255
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 29571468
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.02.045