Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition
Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermen...
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| Format: | Article |
| Language: | English |
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AIMS Press
2023-06-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2023037?viewType=HTML |
| _version_ | 1797690816751206400 |
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| author | Sapta Raharja Yogi Purna Rahardjo Samsudin Khaswar Syamsu |
| author_facet | Sapta Raharja Yogi Purna Rahardjo Samsudin Khaswar Syamsu |
| author_sort | Sapta Raharja |
| collection | DOAJ |
| description | Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids. |
| first_indexed | 2024-03-12T02:04:35Z |
| format | Article |
| id | doaj.art-ce169500bc8f485ca4ff169ca0e8ffc4 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-03-12T02:04:35Z |
| publishDate | 2023-06-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-ce169500bc8f485ca4ff169ca0e8ffc42023-09-07T06:13:07ZengAIMS PressAIMS Agriculture and Food2471-20862023-06-018267468610.3934/agrfood.2023037Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat additionSapta Raharja0Yogi Purna Rahardjo1Samsudin 2Khaswar Syamsu 31. Departement of Agroindustrial Technology, Faculty of Agricultural Technology, IPB University, Kampus IPB Dramaga, Bogor, Indonesia2. Research Center for Agroindustry, BRIN–National Research and Innovation Agency of The Republic of Indonesia, Indonesia3. Research Center for Horticultural and Estate Crops, BRIN–National Research and Innovation Agency of The Republic of Indonesia, Indonesia1. Departement of Agroindustrial Technology, Faculty of Agricultural Technology, IPB University, Kampus IPB Dramaga, Bogor, IndonesiaChanges in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids.https://www.aimspress.com/article/doi/10.3934/agrfood.2023037?viewType=HTMLamino acidcut testcellulasecocoa fermentationreducing sugarvolatile aroma |
| spellingShingle | Sapta Raharja Yogi Purna Rahardjo Samsudin Khaswar Syamsu Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition AIMS Agriculture and Food amino acid cut test cellulase cocoa fermentation reducing sugar volatile aroma |
| title | Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition |
| title_full | Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition |
| title_fullStr | Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition |
| title_full_unstemmed | Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition |
| title_short | Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition |
| title_sort | aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition |
| topic | amino acid cut test cellulase cocoa fermentation reducing sugar volatile aroma |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2023037?viewType=HTML |
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