Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans

The aim of this work was to compare quantitatively the flavor precursor constituents between unroasted Ghanaian and Malaysian cocoa beans. Furthermore, the effect of roasting on the flavor development was also characterized based on the volatile compounds and sensory analysis. Sensory analysis resul...

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Main Authors:	Rahmat Mohamed, Aminah Abdullah, Ken, Choy Yap, Wan Aida Wan Mustapha
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2019
Online Access:	http://journalarticle.ukm.my/13317/ http://journalarticle.ukm.my/13317/ http://journalarticle.ukm.my/13317/1/11%20Rahmat%20Mohamed.pdf

id	ukm-13317
recordtype	eprints
spelling	ukm-133172019-08-29T21:34:36Z http://journalarticle.ukm.my/13317/ Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans Rahmat Mohamed, Aminah Abdullah, Ken, Choy Yap Wan Aida Wan Mustapha, The aim of this work was to compare quantitatively the flavor precursor constituents between unroasted Ghanaian and Malaysian cocoa beans. Furthermore, the effect of roasting on the flavor development was also characterized based on the volatile compounds and sensory analysis. Sensory analysis results showed a significant difference (p<0.05) for the cocoa attribute, sour and overall acceptability between samples. Ghanaian cocoa beans showed higher scores for cocoa and overall acceptability attributes, while Malaysian samples showed a higher acidic attribute. Meanwhile, other attributes such as fruity, bitterness, astringent, raw and viscosity do not show a significant difference (p>0.05) between samples. Effects of flavor pre-cursors such as organic acids (citric acid, lactic acid, acetic acid), sugars (glucose, sucrose, fructose), free amino acids (asidic, bases, hydrophobic, polyphenols), and volatile compounds (alcohol, ketones, aldehydes, esters, pyrazine, acetic acid) are presented. Ghanaian cocoa beans were found to be much more acceptable in term of taste and flavors. Importantly, the amount of organic acids found in the beans could be a potential marker, contributed to the overall acceptability level for cocoa beans. Penerbit Universiti Kebangsaan Malaysia 2019-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/13317/1/11%20Rahmat%20Mohamed.pdf Rahmat Mohamed, and Aminah Abdullah, and Ken, Choy Yap and Wan Aida Wan Mustapha, (2019) Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans. Sains Malaysiana, 48 (3). pp. 589-598. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid48bil3_2019/KandunganJilid48Bil3_2019.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	The aim of this work was to compare quantitatively the flavor precursor constituents between unroasted Ghanaian and Malaysian cocoa beans. Furthermore, the effect of roasting on the flavor development was also characterized based on the volatile compounds and sensory analysis. Sensory analysis results showed a significant difference (p<0.05) for the cocoa attribute, sour and overall acceptability between samples. Ghanaian cocoa beans showed higher scores for cocoa and overall acceptability attributes, while Malaysian samples showed a higher acidic attribute. Meanwhile, other attributes such as fruity, bitterness, astringent, raw and viscosity do not show a significant difference (p>0.05) between samples. Effects of flavor pre-cursors such as organic acids (citric acid, lactic acid, acetic acid), sugars (glucose, sucrose, fructose), free amino acids (asidic, bases, hydrophobic, polyphenols), and volatile compounds (alcohol, ketones, aldehydes, esters, pyrazine, acetic acid) are presented. Ghanaian cocoa beans were found to be much more acceptable in term of taste and flavors. Importantly, the amount of organic acids found in the beans could be a potential marker, contributed to the overall acceptability level for cocoa beans.
format	Article
author	Rahmat Mohamed, Aminah Abdullah, Ken, Choy Yap Wan Aida Wan Mustapha,
spellingShingle	Rahmat Mohamed, Aminah Abdullah, Ken, Choy Yap Wan Aida Wan Mustapha, Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans
author_facet	Rahmat Mohamed, Aminah Abdullah, Ken, Choy Yap Wan Aida Wan Mustapha,
author_sort	Rahmat Mohamed,
title	Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans
title_short	Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans
title_full	Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans
title_fullStr	Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans
title_full_unstemmed	Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans
title_sort	comparative study of flavor precursors, volatile compounds and sensory between malaysian and ghanaian cocoa beans
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2019
url	http://journalarticle.ukm.my/13317/ http://journalarticle.ukm.my/13317/ http://journalarticle.ukm.my/13317/1/11%20Rahmat%20Mohamed.pdf
first_indexed	2023-09-18T20:04:35Z
last_indexed	2023-09-18T20:04:35Z
_version_	1777407073003241472

Comparative study of flavor precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa beans

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