Volatile flavour and fragrance components analysis in fermented cocoa pod husks (CPH)
2006
Norliza A.W. | Rozita S., Malaysian Cocoa Board, Lot 3, Jln P/9B, Sec. 13, Bandar Baru Bangi, 43650, Selangor (Malaysia). Cocoa Downstream Research Centre
The objective of the study was to analyze volatile flavour and fragrance compounds of interest in enriched fermented ground cocoa pod husks (CPH) by using Solid phase microextraction (SPME) couple with gas chromatography-mass spectrometry (GC/MS). CPH with a particle size of 1.0 mm were mixed with L-phenylalanine, i.e. 2.5, 3.0 and 3.5% (w/w), respectively, and later were left fermented by Rhizopus oligosporus. After 4 days, each of the fermented CPH was analyzed and identified by SPME-GC/MS. Three significant compounds, namely benzaldehyde (BZD), phenethyl alcohol (PEA) and phenyl acetaldehyde (PAL) were shown to have been released and efficiently absorbed by a fused silica fiber coated with polydimethyl-siloxane/divinylbenzene (PDMS/DVB) 65 mum. PAL and PEA have been highly produced compared to BZD, i.e. 29.83% (2,170,000) 34.82% (2,07.,000) respectively whereas an abundance of 6.36-10.69% (780,000-1,200,000) has been obtained for BZD. There has also been an increment in BZD production as the percentage of L-phenylalanine increased but not for PAL and PEA where the abundance for 3.5% (w/w) were slightly lower than 2.5% (w/w), i.e. 31.57% (2,130,000) and 31.98% (1,900,000) compared to 33.10% (2,240,000) and 32.76% (2,040,000), respectively. A great abundance of PEA was seen at 3.0% addition of L-phenylalanine (w/w), i.e. 34.82% (2,070,000); 33.13% (2,240,000) for PAL at a level of 2.5% addition of L-phenylalanine (w/w) whereas relative content of 10.69% (1,200,000) BZD was the highest at the addition of 3.5% L-phenylalanine (w/w).
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Эту запись предоставил Universiti Putra Malaysia