Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its implications on the taste and aroma

Vazquez-Ovando Alfredo; Ovando-Medina Isidro; Adriano-Anaya Lourdes; Betancur-Ancona David; Salvador-Figueroa Miguel

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Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its implications on the taste and aroma

机译：Cacao生物碱和多酚：调节生物合成的机制及其对味道和香气的影响

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The flavor and aroma of cacao (Theobroma cacao) beans were the main reasons that promoted its domestication and food-use by pre-Columbian peoples of Mesoamerica. Polyphenols and alkaloids are compounds that directly affect the flavor of the cocoa beans and indirectly on the flavor precursors. The alkaloids are associated with bitterness; its concentration is related to the cultivar and its modifying through the processing. Polyphenols molecules are responsible together with other molecules of the astringency (not desirable in chocolate), but also are responsible for antioxidant properties, very desirable by consumers. This review focuses on aspects of the biosynthesis of these important molecules in cocoa beans as well as implications in taste and flavor. The changes of these molecules that occur during processing are also approached.

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来源
《Archivos Latinoamericanos de Nutricion》 |2016年第3期|共16页
作者
Vazquez-Ovando Alfredo; Ovando-Medina Isidro; Adriano-Anaya Lourdes; Betancur-Ancona David; Salvador-Figueroa Miguel;
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作者单位

Univ Autonoma Chiapas Inst Biociencias Tapachula Chiapas Mexico;

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原文格式 PDF
正文语种 spa
中图分类预防医学、卫生学;
关键词
Theobroma cacao; alkaloids; methylxanthines; antioxidants; fermentation;

机译：Theobrooma cacao;生物碱;甲基黄嘌呤;抗氧化剂;发酵;

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Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its implications on the taste and aroma

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