This study aimed to discriminate ten Cameroonian cocoa hybrids according to their total fat, fatty acid composition, tocopherol and tocotrienol profiles. Six cocoa clones from the gene banks of the Cameroon Cocoa Deve...This study aimed to discriminate ten Cameroonian cocoa hybrids according to their total fat, fatty acid composition, tocopherol and tocotrienol profiles. Six cocoa clones from the gene banks of the Cameroon Cocoa Development Corporation were used to create hybrids. The determination of fatty acid composition was carried out by using a gas chromatography (GC) apparatus coupled by a flame ion detector (FID). Tocopherol and tocotrienol analysis was performed by upper high-performance liquid chromatography (UHPLC). Information on the impact of the genotype on the cocoa fat composition was provided. The major fatty acids (FA) in fermented samples are stearic (34.57%), palmitic (26.13%), oleic (34.13%) and linoleic (3.16%) acids. (35.05% to 35.6%). SCA12 × ICS40, SCA12 × SNK13, SNK13 × T79/501 have the least hard cocoa butters. Tocopherols analysis showed a predominance of γ-tocopherols (94.64 ± 1.51 to 292.16 ± 3.17 µg∙g<sup>−1</sup>), whereas only a small amount of β and δ-tocopherol (from 0.46 to 2.78 µg∙g<sup>−1</sup> and 0.12 to 5.82 respectively) was observed. No γ-tocotrienol was found in fermented samples. A differentiation in terms of total fat and tocopherol content was observed amongst hybrids with the same mother-clone, suggesting an impact of pollen on these compounds.展开更多
The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile com-pounds.In fact,aroma profile of cocoa or chocolate is correlated to cocoa genotype,culture conditions,post-harves...The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile com-pounds.In fact,aroma profile of cocoa or chocolate is correlated to cocoa genotype,culture conditions,post-harvest practices,and chocolate manufacturing.To the best of our knowledge,no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon.The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups.Specifically,the sugar profile was obtained by high performance ion chromatography-electrochemical detector(HPIC-ED)and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME/GC-MS)on fermented dried beans and roas-ted nibs.The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices.Roasting decreased sugar content.However,the decrease in sugar content seemed genotype dependent.A total of 48 volatile aromas were classified in six groups according to their odor description(fruity,floral,chocolate/nutty,buttery/creamy,undesirable,and unknown).Fruity flavors were not specific to a given chemical group.However,floral volatiles were specific to terpenes,chocolate/nutty to pyr-azines,buttery/creamy to lactones and undesirable to phenols and acids.Principal component analysis(PCA)showed specificity of each hybrid and the hierarchical cluster analysis(HCA)Heatmap presented four distinct groups.SCA12×ICS40 with the highest pyrazine concentration was associated with important content of sugars.Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased.In fact,some volatiles such as 2,3-butanediol,2-nonanol,linalool,β-myrcene,cis/trans-β-ocimene,2-nonanone,2-heptanol,methyl acetate,acetophenone could be used as markers in separating traditional cocoa groups in Cameroon.展开更多
文摘This study aimed to discriminate ten Cameroonian cocoa hybrids according to their total fat, fatty acid composition, tocopherol and tocotrienol profiles. Six cocoa clones from the gene banks of the Cameroon Cocoa Development Corporation were used to create hybrids. The determination of fatty acid composition was carried out by using a gas chromatography (GC) apparatus coupled by a flame ion detector (FID). Tocopherol and tocotrienol analysis was performed by upper high-performance liquid chromatography (UHPLC). Information on the impact of the genotype on the cocoa fat composition was provided. The major fatty acids (FA) in fermented samples are stearic (34.57%), palmitic (26.13%), oleic (34.13%) and linoleic (3.16%) acids. (35.05% to 35.6%). SCA12 × ICS40, SCA12 × SNK13, SNK13 × T79/501 have the least hard cocoa butters. Tocopherols analysis showed a predominance of γ-tocopherols (94.64 ± 1.51 to 292.16 ± 3.17 µg∙g<sup>−1</sup>), whereas only a small amount of β and δ-tocopherol (from 0.46 to 2.78 µg∙g<sup>−1</sup> and 0.12 to 5.82 respectively) was observed. No γ-tocotrienol was found in fermented samples. A differentiation in terms of total fat and tocopherol content was observed amongst hybrids with the same mother-clone, suggesting an impact of pollen on these compounds.
基金supported by the French Government via the French Embassy in Cameroon towards the fellowship N◦977364J of AKOA Simon Perrez.
文摘The quality of chocolate products proven by consumer acceptability mostly depends on cocoa volatile com-pounds.In fact,aroma profile of cocoa or chocolate is correlated to cocoa genotype,culture conditions,post-harvest practices,and chocolate manufacturing.To the best of our knowledge,no study has been published on both sugars and aromas of controlled cocoa hybrids from Cameroon.The present study aimed at analyzing biochemical and volatile composition of six hand-pollinated cocoa hybrids belonging to different traditional groups.Specifically,the sugar profile was obtained by high performance ion chromatography-electrochemical detector(HPIC-ED)and aroma composition was analyzed using headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry(HS-SPME/GC-MS)on fermented dried beans and roas-ted nibs.The content of sugars was variable among hybrids and fructose showed the highest concentration in all hybrids in the two matrices.Roasting decreased sugar content.However,the decrease in sugar content seemed genotype dependent.A total of 48 volatile aromas were classified in six groups according to their odor description(fruity,floral,chocolate/nutty,buttery/creamy,undesirable,and unknown).Fruity flavors were not specific to a given chemical group.However,floral volatiles were specific to terpenes,chocolate/nutty to pyr-azines,buttery/creamy to lactones and undesirable to phenols and acids.Principal component analysis(PCA)showed specificity of each hybrid and the hierarchical cluster analysis(HCA)Heatmap presented four distinct groups.SCA12×ICS40 with the highest pyrazine concentration was associated with important content of sugars.Roasting of nibs reduced total volatiles and particularly fruity volatiles whereas other flavor groups moderately increased.In fact,some volatiles such as 2,3-butanediol,2-nonanol,linalool,β-myrcene,cis/trans-β-ocimene,2-nonanone,2-heptanol,methyl acetate,acetophenone could be used as markers in separating traditional cocoa groups in Cameroon.
