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Introduction
Publications
Publications (116)
Cocoa is currentely subject to various quality defects including the absence of the fine flavors desired by chocolate consumers. Yeasts play a crucial role in the formation of cocoa flavor precursor compounds during the fermentation. This study aims to contribute to the improvement Ivorian cocoa aromatic quality, through controlled fermentation. St...
Aims: This study aimed to determine influence of post-harvest treatments on PAH's formation in raw cocoa.
Study Design: A total of 370 samples were analyzed during 2014 and 2015 cocoa harvesting.
Methodology: A method based on a solid-liquid and liquid-liquid extraction followed by an HPLC-Fluorescence assay was optimized and validated for PAHs a...
Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized by floral and fruity notes, or it can be described as standard cocoa with a more pronounced cocoa aroma and bitterness. In this study, the genetic and biochemical...
Recent surveys conducted on Amazonian cocoa trees in their home range are a unique opportunity to assess the aromas, diversity and potential of the Ecuadorian Amazon to create new aromatic cocoa varieties. Our results reveal informations about the diversity and genesis of aromas in Ecuadorian fine cocoa. The great aromatic diversity could enrich co...
Models of increasing complexity were developed to identify and represent mechanisms affecting the evolution of the concentration of 3 aroma compounds (2-phenylethanol, isoamyl acetate and butanal) usually produced by yeasts and transferred to coffee beans during the fermentation. Model parameters were identified from simulated wet treatment perform...
Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa beans extracted from 2-days pod-opening delay were simultaneously fermented for 5 days using container and then sun-dried to 7-8...
Using Rhizopus sp. against the growth of Aspergillus carbonarius as a potential biological control method of ochratoxin A contamination in raw cocoa beans Ochratoxin A (OTA) is a carcinogenic and nephrotoxic mycotoxin produced by fungal species belonging to Aspergillus and Penicillium genus. OTA occurrence in foodstuffs depends on the climate durin...
Cocoa beans sampling Forastero variety cocoa pods were harvested and disinfected (25 kg of fresh cocoa beans) in an Ivorian traditional farm in October 2015. Six samples were then separately inoculated respectively with the S. cerevisiae strain A and strain B rehydrated (inoculation rate: 0,5g of yeast per kg of fresh beans) and samples were realiz...
Ivorian raw cocoa material is currently characterized by a standard aroma quality. Fermentation is one of the major post-harvest treatments leading to the production of chocolate aroma compounds. This research aims to study the effect of each post-harvest processing stage on the development of flavor compounds in raw cocoa beans. Material and Metho...
Alarming presence of polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs and particularly in cocoa butter is a priority of the European Food Safety Authority (EFSA). PAHs are suspected to occur. in foods from smoke. Up today, no simple, fast and safety method for the determination of major toxic PAH4 (Benzo (a) Anthracene (BaA); Chrysene...
Polycyclic Aromatic Hydrocarbons (PAH) occurrence in raw cocoa and derivative products is more and more worrying for the health of chocolate consumers. Consequently, European Union has fixed PAH maximal content in cocoa products by EU Standards 835/2011 and 2015/1933. Present research dealt with the impact of post-harvest treatments on PAHs formati...
Cocoa flavor is the most important organoleptic property according to chocolate consumers. Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality. In the global framework of raw cocoa quality improvement, this study dealt with the determination and control of the conditions of the aroma compound formation and aimed to d...
Using Rhizopus sp. against the growth of Aspergillus carbonarius as a potential biological control method of ochratoxin A contamination in raw cocoa beans Ochratoxin A (OTA) is a carcinogenic and nephrotoxic mycotoxin produced by fungal species belonging to Aspergillus and Penicillium genus. OTA occurrence in foodstuffs depends on the climate durin...
This study aimed to control both the growth of Ochratoxin A producing Apsergillus carbonarius strains from cocoa beans and the reduction of ochratoxin A contennt in raw cocoa using various Bacillus strains mainly from fermented African locust beans..
The main results indicated that the co-inoculation of each Bacillus strain among fouteen interesti...
Polycyclic Aromatic Hydrocarbons (PAHs) are chemical components that contaminated currently the fermented and dried cocoa beans. Their numerous toxic effects affecting chocolate consummers health led European Union to fix their content in cocoa beans. Our study aimed to determine the sources of contamination of Ivorian fermented and dried cocoa bea...
Aims: This study aimed to determine influence of post-harvest treatments on PAH's formation in raw cocoa. Study Design: A total of 370 samples were analyzed during 2014 and 2015 cocoa harvesting. Methodology: A method based on a solid-liquid and liquid-liquid extraction followed by an HPLC-Fluorescence assay was optimized and validated for PAHs ana...
Nacional is a variety of cocoa tree known for its "Arriba" aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic basis of the fruity aroma of modern Nacional cocoa was investigated. GWAS studies have been conducted on biochemical and sensorial fruity traits and allowed to identify a large number of assoc...
Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which is the third-largest cocoa producer in the world. Cocoa is classified into two groups: bulk cocoa and aromatic fine flavour cocoa. In contrast to bulk cocoa, fine flavour cocoa is characterise...
The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being acquired during the fermentation of cocoa beans. Traditional fermentation is still often carried out on a small scale with wild strains of yeasts and acetic bacteria and under poorly controlled conditions leading to cocoa quality ranging from best t...
Most of volatile flavor compounds occured during the cocoa post‐harvest operations including pods storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were performed on the farm and the main isolated yeasts were identified using PCR‐DGGE technic. Fermented co...
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Trained panelists investigated several samples of chocolate, and they divided them into four sensorial poles (characterized by 36...
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols andtheir derivatives that contribute to bitterness and astringency. The aim of the present work was to assessthe potential of a quantitative polyphenol targeted metabolomics analysis based on mass spectrometry forrelating cocoa bean polyphenol composition...
The reduction of postharvest losses in rice and safou is imperative to increase productivity in their respective value chains. In this study, fine broken rice grains were
used to produce rice flour and subsequently rice-based biscuits. The biscuits were
further fortified with safou powder, and the physical, nutritional, and sensory quality
and stab...
The transfer kinetics of three labelled compounds (butanal, 2-phenyethanol, isoamyl acetate) was studied from a liquid medium into the coffee beans during simulated wet processing using four media (M) (M1: contained dehulled beans, M2: contained demucilaginated beans, M3: contained depulped beans, M4: contained depulped beans with yeast).Trials wer...
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory cat...
This research describes on-farm-inoculated cocoa bean fermentation with two selected strains of high aroma-producing Saccharomyces cerevisiae isolated from wine fermentation and their effects on volatile profile of resulted raw cocoa material and sensory characteristics of chocolates produced. Both strains produced suitably flavour-active esters, a...
Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions, cultivation technique, and post-harvest treatments applied to coca beans. In this work, we studied the impact of cocoa post-harvest processing on both microbial communities structure and volatile composition. Cocoa beans samples were fermented in wo...
This work aims to sort cocoa beans according to chocolate sensory quality and based on their phenolic composition. Prior to the study, cocoa samples were standardly processed into chocolate, which was characterized by sensory analysis, allowing sorting the samples into four sensory groups. Two objectives were set: first, using an average mass spect...
Ahhhh chocolate! Who doesn't love chocolate? The analysis of volatile organic compounds (VOCs) emanating from environment, plants, food or food ingredients has been the basis for many studies aiming at categorizing samples or sites. For this purpose, global VOCs profiles may be used as fingerprints of the samples, sometimes referred to as “volatilo...
Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve samples categorization issues based on volatilome determination. In this paper, different DIMS met...
This work describes the formulation of a functional yogurt-like product based on fermented maize with
added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsion and to preserve the obtained product throughout p...
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work. Changes in the quantity (free and total fat), extr...
Two series of compounds showing mass signals at m/z 605 and 893 (negative ionization mode) have been detected in fermented cocoa beans. This study objective is to identify these mass signals and characterize their structure in fermented cocoa samples. Our hypothesis is that these signals may correspond to ethyl-bridged flavan-3-ols resulting from f...
15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22)
Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal arom...
Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these characteristics were assessed. The three operations had no impact on the concentration of piperine and essential oil but affected the composition of essential oil slightly an...
Cocoa flavor is the most important organoleptic property according to chocolate consumers. Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality. In the global framework of raw cocoa quality improvement, this study dealt with the determination and control of the conditions of the aroma compound formation and aimed to d...
Volatile compounds from fresh and dried mango were extracted by the solvent-assisted flavour evaporation (SAFE) technique and analysed by GC-MS. Forty-one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced...
The changes in the essential oil yield and composition from Syzygium aromaticum leaf harvested at different phases of development from young leaves to mature leaves were studied. Separation of the essential oils was conducted by steam distillation in a Clevenger apparatus for about 4h. Essential oils analyses were performed by GC/MS. The yield of e...
Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase...
The role of 1-pyrroline was studied via feeding experiments using rice calli cultures to gain further insight into the key steps of 2-acetyl-1-pyrroline (2AP) biosynthesis in rice. The origin of the acetyl donor was also studied through stable isotope labelled substrates. Incubation of fresh calli from a fragrant rice variety (Aychade) and a non-fr...
En el estado Portuguesa específicamente en las zonas de Biscucuy y Chabasquén, el desarrollo y producción de cacao (Theobroma cacao L.) en los últimos años, ha representado una alternativa de diversificación de los sistemas productivos puesto que se han caracterizados principalmente por el cultivo de café, indicando esto que no existe una amplia ex...
En las últimas décadas los consumidores demandan alimentos que impacten positivamente sobre su salud. Este tipo de alimentos, contribuye a satisfacer no las necesidades nutricionales, sino a prevenir las enfermedades crónicas como el cáncer, las enfermedades cardiovasculares, la diabetes de tipo 2 y la obesidad (WHO 2003), que afectan no sólo a paí...
Flavan-3-ols from cocoa were successfully extracted by the Fast-Prep device, analyzed by HPLC-DAD and their identification was confirmed by injection of authentic standards. (-) epicatechin was the most abundant component with an average of 9.4 mg/g of dried cocoa powder. More than 700 cocoa samples were used to calibrate the NIRS. An efficient cal...
Introduction. A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods. Four distinct pepper production systems (PPS) were observed, described and compared in two separate areas in East Madagascar....
Amongst all kinds of coffee brews, "specialty coffee" is conspicuous in particular by a unique flavour. "Bourbon Pointu" coffee, Coffea arabica var. laurina, born from a spontaneous mutation of the Bourbon variety in Reunion Island, is a "specialty coffee". This study aims at identifying potent odorants of "Bourbon Pointu" coffee brew according to...
Fermentation is a key step in obtaining fine cocoa through the formation of potent aroma precursors. The fermentation level of cocoa beans is traditionally assessed by measuring the amount of ammonia nitrogen (NH3) using the time-consuming Conway technique. Near infrared spectroscopy (NIRS), a rapid and efficient tool, was used to analyze NH3 level...
Venezuelan cocoa is recognized as fine cocoa aroma and the expression of its aromatic potential depends largely on the post-harvest treatment receiving almonds. In this work were identified and quantified aroma precursor compounds present in cocoa from the area of Chabasquén Portuguesa. The cacao beans are fermented in wooden cubic crates of 60 inc...
In order to evaluate the postharvest effect of the treatment on the sensory characteristics of Creole cocoa porcelaine type, 3 harvesting dates were studied as well as 2 pod opening delays (0 and 5 days), 3 turning regimes (24, 48 and 24/ 72 hours) and 4 fermentation times (0 to 4 days). Chocolates were prepared and the following descriptors were e...
This work aimed to study the post-harvest treatment effect of purines in Cacao. Were studied the harvesting dates (February, May and June), pod opening delays (0 and 5 days), turning regimes (24, 48 and 24/72 hours) and fermentation times (0 to 4 days). The determination was realized by liquid chromatography (HPLC) with a column C18 in reverse phas...
In Portuguesa state, specifically in the areas of Biscucuy and Chabasquén, cocoa development in recent years, has represented an alternative of diversification of production systems because it is mainly characterized by the cultivation of coffee. In this regard, it is important to look back to productive ways immersed in tradition and own local cul...
In order to give insight into β-carotene degradation mechanism during the storage of dried orange-fleshed sweet potato, and particularly into the role of isomers and norisoprenoids formation, multi-response kinetic modelling was applied. Determination of degradation compounds were carried out by HPLD-DAD and SPME-GC-MS as a function of time between...
The fruit of baobab (Adansonia sp.) is well known in Africa both for its medicinal properties and social uses. It is a very promising tropical fruit although it has been little investigated and exploited in Madagascar. One of the major challenges, in Africa, in the last years has been to establish the baobab as a commercial crop with an economic va...
This study was aimed at determining whether climatic conditions during bean development affected the chemical composition of the seed, the sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Using 16 experimental plots in Reunion Island displaying broad climatic variations, we showed that chlorogenic ac...
Coconut (Cocos nucifera L.) water is a refreshing tropical drink whose international market has recently been growing. However, little is yet known about its physicochemical composition, particularly its aroma. This study set out to characterise the volatile profile of water from five coconut varieties.
Aroma compounds were characterised by headspa...
Cocoa is an important raw material in international trade, for which the highest quality is demanded. Venezuelan Criollo cocoa beans from the south of Lake Maracaibo or Chuao are of very high quality and are considered to be Venezuela's finest beans. It is therefore important to characterise and define that quality, or its precursors, in the differ...
In greenhouse experiments, Aychade, a fragrant rice variety, was grown under one level of salt solution (EC of 3800 ± 400 μS·cm(-1)) sufficient to induce salt stress in rice. Timing and duration of salt solution application varied according to the growth stages. 2-Acetyl-1-pyrroline (2AP), a characteristic flavor compound of fragrant rice as well a...
Besides its stimulatory effect, coffee is appreciated and/or consumed for its pleasing aroma, which is a key quality index. The objective of this study was to characterize the volatile organic compounds in brewed Kenyan Arabica coffee genotypes. Solid phase Extraction (SPE) technique was used for the extraction of the organic compounds in the brewe...
Almost two thirds of plantain world production is processed by means of deep frying which place it in the same occurrence as potatoes-based food in some tropical regions (Latin America, Central Africa and Southeast Asia). Asparagine content and effect of water activity on acrylamide kinetic in a plantain matrix was surprisingly investigated for the...
Many natural antioxidant extracts were reported to potentially reduce the acrylamide formation during Maillard reaction. In this work, the effect of pure antioxidant molecules on acrylamide net amount was investigated in an equimolar asparagine–glucose system (10 mM) during heating (200 °C). All experimentations were performed in the newly designed...
A new and convenient synthesis of 2-acetyl-1-pyrroline (2AP), a potent flavor compound in rice, and its ring-deuterated analog, 2-acetyl-1-d(2)-pyrroline (2AP-d(2)), was reported. A stable isotope dilution assay (SIDA), involving headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-positive chemical ionization-ion trap-t...
The effects of storage temperature (10; 20; 30; 40 °C), water activity (0.13; 0.30; 0.51; 0.76) and oxygen level (0%; 2.5%; 10%; 21%) on the degradation of carotenoids and formation of volatile compounds during storage of dried sweet potato chips were evaluated. A kinetic model was developed for degradation of trans-β-carotene and it showed that br...
Aromatic quality of rice grains is known to vary greatly with environmental factors and cultivation methods. Among the environmental factors, soil salinity is thought to have a positive impact on the content of 2-acetyl-1-pyrroline (2AP) in grains, the key volatile compound of rice aroma. This study compared 2AP content in grains of three improved...
The objective of this study was to characterise some Ruiru 11 (R11) hybrids using sensory attributes and biochemical components combined with Principal Component (PC) analysis to discriminate the genotypes according to geographical locations where they were grown. Ten Ruiru 11 hybrids were evaluated in three locations in Kenya (Kitale, Koru and Rui...
Rice from two scented (Aychade, Fidji) and one nonscented (Ruille) cultivars from Camargue area (France) together with one Asian scented rice (Thai) were cooked and volatile compounds were extracted by dichloromethane/pentane (1;2, v/v) solvent mixture. 40 odorous compounds were noticed during GC-O analysis of the organic extracts, amongst which oc...
To characterize the fermentation roles and dried, a serial of essays were carried out as a part of a Cooperation Project relative to the aromatic quality of Criollo cocoa. Cocoas were fermented during 4 days in 60 cm3 wood boxes. Fermentation conditions were: 2 endurances ear (0 and 5 days), 3 removals (to 24 hours, to 48 hours, and a removal to 24...
