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Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
- Source :
-
Nutrients [Nutrients] 2019 Apr 19; Vol. 11 (4). Date of Electronic Publication: 2019 Apr 19. - Publication Year :
- 2019
-
Abstract
- Microbial communities are responsible for the unique functional properties of chocolate. During microbial growth, several antimicrobial and antioxidant metabolites are produced and can influence human wellbeing. In the last decades, the use of starter cultures in cocoa fermentation has been pushed to improve nutritional value, quality, and the overall product safety. However, it must be noted that unpredictable changes in cocoa flavor have been reported between the different strains from the same species used as a starter, causing a loss of desirable notes and flavors. Thus, the importance of an accurate selection of the starter cultures based on the biogenic effect to complement and optimize chocolate quality has become a major interest for the chocolate industry. This paper aimed to review the microbial communities identified from spontaneous cocoa fermentations and focused on the yeast starter strains used in cocoa beans and their sensorial and flavor profile. The potential compounds that could have health-promoting benefits like limonene, benzaldehyde, 2-phenylethanol, 2-methylbutanal, phenylacetaldehyde, and 2-phenylethyl acetate were also evaluated as their presence remained constant after roasting. Further research is needed to highlight the future perspectives of microbial volatile compounds as biomarkers to warrant food quality and safety.<br />Competing Interests: The authors declare no conflict of interest.
- Subjects :
- Acetaldehyde analogs & derivatives
Acetaldehyde analysis
Acetaldehyde pharmacology
Acetates analysis
Acetates pharmacology
Aldehydes analysis
Aldehydes pharmacology
Anti-Infective Agents pharmacology
Antioxidants pharmacology
Benzaldehydes analysis
Benzaldehydes pharmacology
Cooking
Food Microbiology
Humans
Limonene analysis
Limonene pharmacology
Phenylethyl Alcohol analogs & derivatives
Phenylethyl Alcohol analysis
Phenylethyl Alcohol pharmacology
Taste
Volatile Organic Compounds pharmacology
Yeasts growth & development
Yeasts metabolism
Anti-Infective Agents analysis
Antioxidants analysis
Cacao chemistry
Chocolate microbiology
Fermentation
Functional Food analysis
Volatile Organic Compounds analysis
Subjects
Details
- Language :
- English
- ISSN :
- 2072-6643
- Volume :
- 11
- Issue :
- 4
- Database :
- MEDLINE
- Journal :
- Nutrients
- Publication Type :
- Academic Journal
- Accession number :
- 31010207
- Full Text :
- https://doi.org/10.3390/nu11040884