Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magn...
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| Format: | Article |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3924 |
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| author | Tania María Guzmán-Armenteros Jenny Ruales Cristina Cuesta-Plúa Juan Bravo Marco Sinche Edwin Vera Edison Vera Paul Vargas-Jentzsch Valerian Ciobotă Fernando E. Ortega-Ojeda Andrés Proaño Armando Echeverría Luis Ramos-Guerrero |
| author_facet | Tania María Guzmán-Armenteros Jenny Ruales Cristina Cuesta-Plúa Juan Bravo Marco Sinche Edwin Vera Edison Vera Paul Vargas-Jentzsch Valerian Ciobotă Fernando E. Ortega-Ojeda Andrés Proaño Armando Echeverría Luis Ramos-Guerrero |
| author_sort | Tania María Guzmán-Armenteros |
| collection | DOAJ |
| description | Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality. |
| first_indexed | 2024-03-11T11:31:04Z |
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| id | doaj.art-d0b05f23b05a49a09d7533568220a51b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:31:04Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d0b05f23b05a49a09d7533568220a51b2023-11-10T15:02:45ZengMDPI AGFoods2304-81582023-10-011221392410.3390/foods12213924Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field FermentationTania María Guzmán-Armenteros0Jenny Ruales1Cristina Cuesta-Plúa2Juan Bravo3Marco Sinche4Edwin Vera5Edison Vera6Paul Vargas-Jentzsch7Valerian Ciobotă8Fernando E. Ortega-Ojeda9Andrés Proaño10Armando Echeverría11Luis Ramos-Guerrero12Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, EcuadorDepartamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, EcuadorAgencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, EcuadorAgencia de Regulación y Control Fito y Zoosanitario (AGROCALIDAD), Av. Interoceánica km 14 ½, Tumbaco 170184, EcuadorDepartamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, EcuadorDepartamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional (EPN), Quito 170525, EcuadorDepartamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, EcuadorDepartamento de Ciencias Nucleares, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Ladrón de Guevara E11-253, Quito 170525, EcuadorRigaku Analytical Devices, Inc., 30 Upton Drive, Suite 2, Wilmington, MA 01887, USADepartamento de Ciencias de la Computación, Universidad de Alcalá, Ctra. Madrid-Barcelona Km. 33.6, 28871 Alcalá de Henares, Madrid, SpainPrograma de Reactivación de Café y Cacao, Ministerio de Agricultura y Ganadería, Av. Eloy Alfaro y Av. Amazonas, Quito 170518, EcuadorFacultad de Ciencias Técnicas, Universidad Internacional del Ecuador, Quito 170411, EcuadorGrupo de Investigación Bio-Quimioinformática, Carrera de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Aplicadas, Universidad de Las Américas (UDLA), Quito 170503, EcuadorCocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. This study aims to evaluate whether the induced magnetic field treatment during the fermentation process or the pathogen reduction with gamma irradiation after the fermentation affect the characteristics of the cocoa liquor obtained from Ecuadorian cocoa beans. For this purpose, liquor samples from controls (standard process), from beans treated with an induced magnetic field up to 80 mT, and from beans irradiated with nominal doses up to 3 kGy were characterized through Raman spectroscopic analysis and sensorial evaluation. The most relevant bands of the cocoa liquor were assigned according to reports from the literature, spectroscopic data, and chemometrics. The spectra corresponding to different treatments and doses were visually very similar, but they could be discriminated using OPLS-DA models, where the most intense Raman signals were attributed to the lipid components. The sensorial evaluation rated the presence of floral, fruity, almondy, acid, and bitter flavors, along with astringency and intense aroma, and these attributes exhibited variable behavior depending on the dose of the irradiation or magnetic treatment. Therefore, both treatments may exert an influence on cocoa beans and, therefore, on the cocoa liquor quality.https://www.mdpi.com/2304-8158/12/21/3924chocolatecocoa beanscocoa liquorRaman spectroscopymagnetic fieldfermentation |
| spellingShingle | Tania María Guzmán-Armenteros Jenny Ruales Cristina Cuesta-Plúa Juan Bravo Marco Sinche Edwin Vera Edison Vera Paul Vargas-Jentzsch Valerian Ciobotă Fernando E. Ortega-Ojeda Andrés Proaño Armando Echeverría Luis Ramos-Guerrero Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation Foods chocolate cocoa beans cocoa liquor Raman spectroscopy magnetic field fermentation |
| title | Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation |
| title_full | Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation |
| title_fullStr | Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation |
| title_full_unstemmed | Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation |
| title_short | Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation |
| title_sort | raman spectroscopic and sensory evaluation of cocoa liquor prepared with ecuadorian cocoa beans treated with gamma irradiation or induced electromagnetic field fermentation |
| topic | chocolate cocoa beans cocoa liquor Raman spectroscopy magnetic field fermentation |
| url | https://www.mdpi.com/2304-8158/12/21/3924 |
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