Sains Malaysiana 48(3)(2019): 589–598

http://dx.doi.org/10.17576/jsm-2019-4803-11

 

Comparative Study of Flavor Precursors, Volatile Compounds and Sensory between Malaysian and Ghanaian Cocoa Beans

(Kajian Perbandingan Kandungan Bahan Pelopor Rasa, Sebatian Meruap dan Sensori antara Biji Koko Malaysia dan Ghana)

 

RAHMAT MOHAMED^1,2*, AMINAH ABDULLAH¹, KEN CHOY YAP³ & WAN AIDA WAN

MUSTAPHA¹

 

¹School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

²Malaysian Cocoa Board, Lot PT 12621, Cocoa Innovation and Technology Centre, Nilai Industrial Park, 71800 Nilai, Negeri Sembilan Darul Khusus, Malaysia

 

³Advanced Chemistry Solutions, Suite 11.01 Level 11, Menara OBYU, Jalan PJU8/8A, Damansara Perdana, 47820 Petaling Jaya, Selangor Darul Ehsan, Malaysia

 

Diserahkan: 4 Mei 2018/Diterima: 18 Disember 2018

 

ABSTRACT

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.

 

Keywords: Cocoa flavor; cocoa nibs; fermentation; flavor precursors; free amino acids

 

ABSTRAK

Tujuan kajian ini adalah untuk membandingkan secara kuantitif kandungan bahan pelopor perisa antara biji koko kering Ghana dan Malaysia yang tidak dipanggang. Seterusnya, pengaruh pemanggangan terhadap pembentukan ciri-ciri perisa turut diperinci berdasarkan analisis kandungan sebatian meruap dan analisis sensori. Keputusan analisis sensori menunjukkan perbezaan yang bererti (p<0.05) bagi atribut koko, rasa masam dan penerimaan keseluruhan antara kedua-dua sampel. Biji koko Ghana menunjukkan skor yang lebih tinggi untuk atribut perisa koko dan penerimaan keseluruhan, manakala sampel Malaysia menunjukkan atribut masam yang sedikit tinggi. Manakala, bagi atribut lain seperti rasa buah, pahit, kelat, rasa mentah dan kelikatan tidak menunjukkan perbezaan bererti (p>0.05) antara kedua-dua sampel. Pengaruh kandungan bahan pelopor perisa seperti asid-asid organik (asid sitrik, asid laktik, asid asetik), kandungan gula (glukosa, sukrosa, fruktosa), kandungan asid amino bebas (asidik, bes & hidroforbik) kandungan polifenol, serta kandungan sebatian meruap (alkohol, keton, aldehida, ester, pirazina & asid asetik) dikuantifikasi dan dibentangkan. Didapati bahawa biji koko Ghana memberikan ciri rasa dan perisa koko yang lebih baik berbanding biji koko Malaysia. Jelasnya, kehadiran serta kuantiti asid organik boleh dijadikan penanda aras dalam penentuan tahap penerimaan sesuatu biji koko daripada aspek sensori.

 

Kata kunci: Asid amino bebas; bahan pelopor perisa; fermentasi; nib koko; perisa koko

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*Pengarang untuk surat-menyurat; email: rahmat@koko.gov.my