Spada, Fernanda Papa published the artcileComprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder, Name: 2,3,5-Trimethylpyrazine, the main research area is beverage chocolate aroma jackfruit seed flour 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 exptl. beverages containing jackfruit seed flours as compared to non-alk. cocoa powder. The three key results of this study were that (i) the fermented jackfruit seed flour beverage (FJSBev) was similar to the non-alk. cocoa powder beverage (CTRLBev); (ii) similar volatile groups (acids, alcs., 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-alk. 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.
Future Foods published new progress about Artocarpus heterophyllus. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Name: 2,3,5-Trimethylpyrazine.