Accessibility navigation


Characterisation of the chocolate aroma in roast jackfruit seeds

Papa Spada, F., Balagiannis, D. P., Purgatto, E., do Alencar, S. M., Canniatti-Brazaca, S. G. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2021) Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry. 129537. ISSN 0308-8146

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.foodchem.2021.129537

Abstract/Summary

The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds and compare them with a typical Brazilian cocoa powder. Jackfruits seeds were either left untreated, acidified or fermented before drying and roasting. The volatiles were extracted using solid phase micro extraction or solid phase extraction and analysed by gas chromatography mass spectrometry. The most odour-active volatiles were identified by GC-Olfactometry. Most of the compounds known to be odour-active character impact compounds in cocoa products were also found in the jackfruit seed flours, however, the jackfruit seeds produced many additional pyrazines, some of which were responsible for the characteristic earthy “roasted jackfruit seed” aroma. The fermented sample had the most similar aroma profile to cocoa powder.

Item Type:Article
Refereed:No
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:96668
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation