Premium
Comparison of Carbonyl Compounds in Moldy and Non‐moldy Cocoa Beans
Author(s) -
HANSEN A. P.,
KEENEY P. G.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12363.x
Subject(s) - chemistry , aldehyde , food science , organic chemistry , catalysis
SUMMARY: Carbonyl compounds in moldy and non‐moldy cocoa beans were converted to dinitrophenylhydrazones and separated into monocarbonyl classes. Growth of mold was always accompanied by relatively large increases in carbonyl concentrations. Increases in total monocarbonyl values ranged from 20 to 500% and averaged almost 300% for the eight pairs of samples analyzed. Compared to non‐moldy beans, moldy cocoa beans contained greater concentrations of methyl ketones, 2‐enals and 2,4‐dienals, but saturated aldehyde concentrations were quite often lower. TLC revealed the presence of C 3 , C 4 , C 6 , C 17 and several unidentified methyl ketones. Most of the ketones detected in moldy beans were also found in non‐moldy beans but in lower concentrations. Qualitatively, the unsaturated aldehyde fractions varied considerably among samples. 2‐Pentenal and 2,4‐pentadienal appeared as prominent TLC spots and other 2‐enals and 2,4‐dienals were frequently observed in moldy beans. The only unsaturated aldehydes detected in non‐moldy beans by TLC were 2‐pentenal and 2,4‐octadienal.