Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

Klis, Victoria; Pühn, Eva; Jerschow, Jeanny Jaline; Fraatz, Marco Alexander; Zorn, Holger

doi:10.3390/fermentation9060533

Open AccessArticle

Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

by

Victoria Klis

^1,2

,

Eva Pühn

²,

Jeanny Jaline Jerschow

^1,2,

Marco Alexander Fraatz

²

and

Holger Zorn

^1,2,*

¹

Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany

²

Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany

^*

Author to whom correspondence should be addressed.

Fermentation 2023, 9(6), 533; https://doi.org/10.3390/fermentation9060533

Submission received: 28 April 2023 / Revised: 25 May 2023 / Accepted: 26 May 2023 / Published: 30 May 2023

(This article belongs to the Special Issue Aroma Compound Evolution during Fermentation)

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Abstract

Cocoa pulp represents an interesting by-product of cocoa production, with an appealing flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10% pasteurized cocoa pulp in water with Laetiporus persicinus for 48 h; the product was characterized by tropical fruity notes such as coconut, mango, passion fruit and peach. The overall acceptance of the beverage compared to the non-fermented medium, as rated by a panel, increased from 2.9 to 3.7 (out of 5.0 points) for odor and from 2.1 to 4.2 for taste. (R)-Linalool (flowery, fruity), methyl benzoate (green, sweet), 2-phenylethanol (rose, sweet), 5-butyl-2(5H)-furanone (coconut, peach) and (E)-nerolidol (flowery, woody) contributed to the overall aroma with odor activity values of >1. During aroma dilution analysis, further substances with coconut, passion fruit and peach-like notes were perceived and structurally assigned to the group of sesquiterpenoids. The fermentation generated a highly interesting beverage using only 10% of the valuable cocoa pulp. The aroma formation via the fungus L. persicinus on cocoa pulp is of great interest for further research as an example of the formation of substances not yet described in the literature.

Keywords: cocoa pulp; basidiomycetes; beverage; Laetiporus persicinus; aroma dilution analysis

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MDPI and ACS Style

Klis, V.; Pühn, E.; Jerschow, J.J.; Fraatz, M.A.; Zorn, H. Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation 2023, 9, 533. https://doi.org/10.3390/fermentation9060533

AMA Style

Klis V, Pühn E, Jerschow JJ, Fraatz MA, Zorn H. Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation. 2023; 9(6):533. https://doi.org/10.3390/fermentation9060533

Chicago/Turabian Style

Klis, Victoria, Eva Pühn, Jeanny Jaline Jerschow, Marco Alexander Fraatz, and Holger Zorn. 2023. "Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma" Fermentation 9, no. 6: 533. https://doi.org/10.3390/fermentation9060533

APA Style

Klis, V., Pühn, E., Jerschow, J. J., Fraatz, M. A., & Zorn, H. (2023). Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma. Fermentation, 9(6), 533. https://doi.org/10.3390/fermentation9060533

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma

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