Department of Life Sciences and Chemistry, Jacobs University, Campus Ring 1, D-28759 Bremen, Germany.
Barry Callebaut, Aalstersestraat 122, B-9280, Lebbeke-Wieze, Belgium.
Food Res Int. 2018 Sep;111:361-370. doi: 10.1016/j.foodres.2018.05.025. Epub 2018 May 31.
Fermentation and drying are the two crucial processing steps required to produce cocoa beans with desired properties, especially taste and flavor. To understand their impact on the lipid profile of cocoa, the lipid composition of unfermented raw and fermented dried beans from six different origins was investigated using high-performance liquid chromatography-mass spectrometry methods. While the comparison of triacylglycerol profiles across the different origins showed only small variations in individual compound concentrations, the comparison along the fermentation status showed major differences regarding the occurrence of polar lipids. These compounds may serve as biomarkers for the fermentation status of the beans and a simple analytical method suitable for field trials is proposed. Finally, a hypothesis identifying key unsaturated triacylglycerols contributing to the hardness and softness of cocoa butter is presented.
发酵和干燥是生产具有理想特性（尤其是口感和风味）的可可豆所需的两个关键加工步骤。为了了解它们对可可脂质谱的影响，使用高效液相色谱-质谱法研究了来自六个不同产地的未发酵生豆和发酵干豆的脂质组成。虽然不同产地的三酰基甘油图谱比较仅显示出个别化合物浓度的微小变化，但发酵状态的比较显示出极性脂质发生了重大差异。这些化合物可以作为豆子发酵状态的生物标志物，并且提出了一种适合现场试验的简单分析方法。最后，提出了一个假设，确定了对可可脂硬度和柔软度有贡献的关键不饱和三酰基甘油。
