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The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Eleni Sioriki (UGent) , Emmy Tuenter, Davy Van de Walle (UGent) , Valérie Lemarcq, Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters (UGent) and Koen Dewettinck (UGent)
(2022) FOOD CHEMISTRY. 381.
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Abstract
Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception.
Keywords
Cocoa, Alkalization, Mood, Phytochemicals, Non-volatiles, Volatiles, ANTIOXIDANT CAPACITY, CHOCOLATE, PRODUCTS, FLAVANOL, ALKYLPYRAZINES, IMPACT, BEANS, COLOR

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Citation

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MLA
Sioriki, Eleni, et al. “The Effect of Cocoa Alkalization on the Non-Volatile and Volatile Mood-Enhancing Compounds.” FOOD CHEMISTRY, vol. 381, 2022, doi:10.1016/j.foodchem.2022.132082.
APA
Sioriki, E., Tuenter, E., Van de Walle, D., Lemarcq, V., Cazin, C., Nolan, S., … Dewettinck, K. (2022). The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds. FOOD CHEMISTRY, 381. https://doi.org/10.1016/j.foodchem.2022.132082
Chicago author-date
Sioriki, Eleni, Emmy Tuenter, Davy Van de Walle, Valérie Lemarcq, Catherine Cazin, Steven Nolan, Luc Pieters, and Koen Dewettinck. 2022. “The Effect of Cocoa Alkalization on the Non-Volatile and Volatile Mood-Enhancing Compounds.” FOOD CHEMISTRY 381. https://doi.org/10.1016/j.foodchem.2022.132082.
Chicago author-date (all authors)
Sioriki, Eleni, Emmy Tuenter, Davy Van de Walle, Valérie Lemarcq, Catherine Cazin, Steven Nolan, Luc Pieters, and Koen Dewettinck. 2022. “The Effect of Cocoa Alkalization on the Non-Volatile and Volatile Mood-Enhancing Compounds.” FOOD CHEMISTRY 381. doi:10.1016/j.foodchem.2022.132082.
Vancouver
1.
Sioriki E, Tuenter E, Van de Walle D, Lemarcq V, Cazin C, Nolan S, et al. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds. FOOD CHEMISTRY. 2022;381.
IEEE
[1]
E. Sioriki et al., “The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds,” FOOD CHEMISTRY, vol. 381, 2022.
@article{01GVE2PG9J5Z4BRW1JJ3P6RZND,
  abstract     = {{Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception.}},
  articleno    = {{132082}},
  author       = {{Sioriki, Eleni and  Tuenter, Emmy and Van de Walle, Davy and Lemarcq, Valérie and Cazin, Catherine and Nolan, Steven and Pieters, Luc and Dewettinck, Koen}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Cocoa,Alkalization,Mood,Phytochemicals,Non-volatiles,Volatiles,ANTIOXIDANT CAPACITY,CHOCOLATE,PRODUCTS,FLAVANOL,ALKYLPYRAZINES,IMPACT,BEANS,COLOR}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds}},
  url          = {{http://doi.org/10.1016/j.foodchem.2022.132082}},
  volume       = {{381}},
  year         = {{2022}},
}
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