Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
- Author
- Eleni Sioriki (UGent) , Valérie Lemarcq, Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)
- Organization
- Project
- Abstract
- Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100 degrees C), NaOH concentration (0.59, 1.17, 2.34, 3.59% w/w of cocoa powder) and alkalization time (1 and 10 min) on the physicochemical properties (pH, color) and phytochemical profile (theobromine, caffeine, epicatechin, catechin) of cocoa powder were investigated, while the aroma was studied on the corresponding cocoa drinks. High-performance liquid chromatography coupled to an ultra-violet detector (HPLC-UV) was used for screening the non-volatiles and headspace solid - phase microextraction - gas chromatography - mass spectrometry (HS-SPME-GC-MS) for the aromatic compounds. Major changes of the cocoa properties occurred during the first minute of alkalization. Increase of temperature and alkali concentration generally reduced the levels of epicatechin and the lightness (L*), while the pH of the cocoa powder was affected by changing the alkali concentration. On the other hand, the reddish (a*) and yellowish (b*) color component values and theobromine levels were not significantly affected by varying temperature and alkali concentration. A higher temperature did not affect the concentration of the volatile compounds, while a decrease in certain chemical classes was observed by increasing the alkali concentration.
- Keywords
- Cocoa drink, Alkalization, Flavan-3-ols, Methylxanthines, HS-SPME-GC-MS, (-)-CATECHIN, CHOCOLATE, PRODUCTS, COLOR
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8742977
- MLA
- Sioriki, Eleni, et al. “Impact of Alkalization Conditions on the Phytochemical Content of Cocoa Powder and the Aroma of Cocoa Drinks.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 145, 2021, doi:10.1016/j.lwt.2021.111181.
- APA
- Sioriki, E., Lemarcq, V., Alhakim, F., Triharyogi, H., Tuenter, E., Cazin, C., … Dewettinck, K. (2021). Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks. LWT-FOOD SCIENCE AND TECHNOLOGY, 145. https://doi.org/10.1016/j.lwt.2021.111181
- Chicago author-date
- Sioriki, Eleni, Valérie Lemarcq, Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin, Steven Nolan, Luc Pieters, Davy Van de Walle, and Koen Dewettinck. 2021. “Impact of Alkalization Conditions on the Phytochemical Content of Cocoa Powder and the Aroma of Cocoa Drinks.” LWT-FOOD SCIENCE AND TECHNOLOGY 145. https://doi.org/10.1016/j.lwt.2021.111181.
- Chicago author-date (all authors)
- Sioriki, Eleni, Valérie Lemarcq, Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin, Steven Nolan, Luc Pieters, Davy Van de Walle, and Koen Dewettinck. 2021. “Impact of Alkalization Conditions on the Phytochemical Content of Cocoa Powder and the Aroma of Cocoa Drinks.” LWT-FOOD SCIENCE AND TECHNOLOGY 145. doi:10.1016/j.lwt.2021.111181.
- Vancouver
- 1.Sioriki E, Lemarcq V, Alhakim F, Triharyogi H, Tuenter E, Cazin C, et al. Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks. LWT-FOOD SCIENCE AND TECHNOLOGY. 2021;145.
- IEEE
- [1]E. Sioriki et al., “Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 145, 2021.
@article{8742977,
abstract = {{Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100 degrees C), NaOH concentration (0.59, 1.17, 2.34, 3.59% w/w of cocoa powder) and alkalization time (1 and 10 min) on the physicochemical properties (pH, color) and phytochemical profile (theobromine, caffeine, epicatechin, catechin) of cocoa powder were investigated, while the aroma was studied on the corresponding cocoa drinks. High-performance liquid chromatography coupled to an ultra-violet detector (HPLC-UV) was used for screening the non-volatiles and headspace solid - phase microextraction - gas chromatography - mass spectrometry (HS-SPME-GC-MS) for the aromatic compounds. Major changes of the cocoa properties occurred during the first minute of alkalization. Increase of temperature and alkali concentration generally reduced the levels of epicatechin and the lightness (L*), while the pH of the cocoa powder was affected by changing the alkali concentration. On the other hand, the reddish (a*) and yellowish (b*) color component values and theobromine levels were not significantly affected by varying temperature and alkali concentration. A higher temperature did not affect the concentration of the volatile compounds, while a decrease in certain chemical classes was observed by increasing the alkali concentration.}},
articleno = {{111181}},
author = {{Sioriki, Eleni and Lemarcq, Valérie and Alhakim, Fauzan and Triharyogi, Harry and Tuenter, Emmy and Cazin, Catherine and Nolan, Steven and Pieters, Luc and Van de Walle, Davy and Dewettinck, Koen}},
issn = {{0023-6438}},
journal = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{Cocoa drink,Alkalization,Flavan-3-ols,Methylxanthines,HS-SPME-GC-MS,(-)-CATECHIN,CHOCOLATE,PRODUCTS,COLOR}},
language = {{eng}},
pages = {{10}},
title = {{Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks}},
url = {{http://doi.org/10.1016/j.lwt.2021.111181}},
volume = {{145}},
year = {{2021}},
}
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