Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder

Jackfruit (Artocarpus heterophyllus Lam) occurs abundantly in Brazil, but its seeds are often underutilized in food nutrition. Previously, we showed that roasted jackfruit seeds are an innovative source of chocolate aroma. In this study, we characterized the volatile content of experimental beverage...

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Bibliographic Details
Published in:Future foods : a dedicated journal for sustainability in food science 2022-12, Vol.6, p.100158, Article 100158
Main Authors: Spada, Fernanda Papa, de Alencar, Severino Matias, Purgatto, Eduardo
Format: Article
Language:English
Subjects:
By-product
Cocoa aroma
Coffee aroma
Esters
Food waste
Pyrazines
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Summary:Jackfruit (Artocarpus heterophyllus Lam) occurs abundantly in Brazil, but its seeds are often underutilized in food nutrition. Previously, we showed that roasted jackfruit seeds are an innovative source of chocolate aroma. In this study, we characterized the volatile content of experimental beverages containing jackfruit seed flours as compared to non-alkaline cocoa powder. The three key results of this study were that (i) the fermented jackfruit seed flour beverage (FJSBev) was similar to the non-alkaline cocoa powder beverage (CTRLBev); (ii) similar volatile groups (acids, alcohols, aldehydes, ester, furans, and pyrazines) were identified in the samples (FJSBev and CTRLBev); (iii) the beverages contained volatile compounds with a low threshold of cocoa attributes (butter, cocoa, coffee, floral, fruit, green, honey, mushroom, nut, and roasted). To conclude, the beverage formulation containing fermented jackfruit seeds had more volatile compounds and odor-active constituents than that with non-alkaline cocoa powder. Collectively, our data demonstrate that fermentation is critical to producing a chocolate aroma. Fermented jackfruit seed flours could be used as a partial or total additive to improve chocolate aroma in food formulations. [Display omitted]
ISSN:2666-8335
2666-8335
DOI:10.1016/j.fufo.2022.100158