Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages

Jolanta Kowalska,Beata Cieślak,Ewa Majewska,Dorota Derewiaka,Hanna Kowalska,Marta Ciecierska,Andrzej Lenart

doi:10.1007/s13197-019-04067-z

Jolanta Kowalska, Beata Cieślak + Show 5 more

Open Access

https://doi.org/10.1007/s13197-019-04067-z

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Abstract

Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health has been scientifically proven. This encourages the consumption of cocoa products as well as further research on improving their processing technology. The aim of this study was to analyse changes in the composition of volatile compounds and their impact on the sensory characteristics of an agglomerated cocoa powder mixture with modified composition for the raw material. The basic mixture was composed of 20% cocoa and 80% sucrose. Changes in mixture composition involved partial or total replacement of sucrose with maltodextrin or a mixture of glucose and fructose. Mixing and agglomeration were carried out in a fluid bed agglomerator. The analysis of volatile compounds was carried out using a gas chromatograph coupled with mass spectrometer, and 1,2-dichlorobenzene was used as an internal standard. The analysis showed the presence of over 70 various chemical compounds. Such volatile compounds as acetic acid, 2,3-butanediol, nonanal, and pentanoic acid, were found in almost all tested products. The highest content of acetic acid was determined in cocoa powder. In the case of the investigated cocoa beverages, the raw material composition and agglomeration affected their volatile compounds content. The analyses demonstrated a reduction in the content of volatile compounds caused by agglomeration.

Highlights

A number of volatile compounds with the desired flavour and aroma notes, and compounds with unpleasant notes are formed in the processing of cocoa beans, especially during fermentation and drying (Kongor et al 2016)
The presence of 1-hexanol, 2-ethyl (Fig. 1) was found in cocoa powder (P1; Table 1), sucrose (P2; Table 1) and glucose (P4; Table 1), and its content decreased below 0.5% as a result of agglomeration (A1, about 12% in sucrose (A2), A4; Tab 1)
The volatile compounds of the studied powders and powdered cocoa beverages belonged in particular to six various groups such as alcohols, acids and esters, aldehydes and ketones, and cyclic components including furans. 2,3-Butanediol was present in cocoa powder, its mixtures and agglomerates

Summary

Introduction

A number of volatile compounds with the desired flavour and aroma notes, and compounds with unpleasant notes are formed in the processing of cocoa beans, especially during fermentation and drying (Kongor et al 2016). The presence of volatile compounds in processed cocoa beans products is a very important factor in determining consumer preferences. 400–600 various volatile compounds were identified in cocoa beans, belonging to approximately 20 different groups of chemical compounds. This makes the fragrance composition of cocoa very complex. Cocoa beans have delicate taste and aroma depending on their place of origin and on climatic and soil conditions that are characteristic for that particular place. The properties of cocoa beans influence the quality of cocoa bean products (Crafack et al 2014; Alvarez et al 2016; Kongor et al 2016)

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