{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T13:20:07Z","timestamp":1791724807490,"version":"4.3.4"},"reference-count":94,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,9,3]],"date-time":"2025-09-03T00:00:00Z","timestamp":1756857600000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,9,1]],"date-time":"2025-09-01T00:00:00Z","timestamp":1756684800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100014538","name":"Lembaga Pengelola Dana Pendidikan","doi-asserted-by":"publisher","award":["3272.1\/UN27.22\/PT.01.03\/2023"],"award-info":[{"award-number":["3272.1\/UN27.22\/PT.01.03\/2023"]}],"id":[{"id":"10.13039\/501100014538","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Microwave (MA)\u2010 and ultrasonic\u2010assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography\u2013mass spectrometry (GC\u2010MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4\u2010dihydroxybenzoic acid. UA15 also exhibited the greatest reduction in reducing sugars and hydrophobic amino acids, specific precursors for cocoa aroma via the Maillard reaction. Headspace solid\u2010phase microextraction GC\u2010MS revealed that alkalized samples contained more Maillard\u2010reaction\u2010derived aroma\u2010active compounds, including aldehydes, esters, ketones, pyrazines, and furan, with UA15 showing the highest levels, suggesting enhanced Maillard activity. MA10 and UA5 had elevated n\u2010hexadecane and 2,3\u2010pentanedione, suggesting enhanced release and fragmentation\u2013recombination of sugar\u2010derived intermediates. Rate\u2010All\u2010That\u2010Apply results showed alkalized samples were associated with sweeter and more intense cocoa flavor. Hedonic test results indicated consumers preferred alkalized samples over natural cocoa powder, which was perceived as overly acidic and burnt. However, differences in sensory attributes and overall liking among the alkalized samples were not significant and showed high variability, suggesting that consumer panelists cannot detect subtle sensory differences between CA, MA, and UA samples. Future studies should focus on determining the appropriate MA and UA treatment conditions to produce cocoa powders that better meet consumer preferences. This is the first report on MA and UA alkalization effects on cocoa powder quality and offers valuable insights for product development using hybrid alkalization processes.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The changes in the sensory and chemical profiles of cocoa powders upon microwave\u2010assisted and ultrasonic\u2010assisted alkalization were revealed. This information on the effect of the hybrid alkalization process on food quality and consumer preference of the cocoa powders is of value for consideration in cocoa powder processing and development.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70508","type":"journal-article","created":{"date-parts":[[2025,9,3]],"date-time":"2025-09-03T11:16:57Z","timestamp":1756898217000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Metabolite and Sensory Profiling of Microwave\u2010Assisted and Ultrasonic\u2010Assisted Alkalized Cocoa Powders"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-9780-8296","authenticated-orcid":false,"given":"Mary Faith","family":"Adan","sequence":"first","affiliation":[{"name":"Department of Biotechnology, Graduate School of Engineering Osaka University  Suita Osaka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6551-5812","authenticated-orcid":false,"given":"Dimas Rahadian Aji","family":"Muhammad","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Universitas Sebelas Maret  Surakarta Central Java Indonesia"},{"name":"Research Collaboration Center for Traditional Fermentation Universitas Sebelas Maret  Surakarta Central Java Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6870-9110","authenticated-orcid":false,"given":"Danar","family":"Praseptiangga","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Universitas Sebelas Maret  Surakarta Central Java Indonesia"},{"name":"Research Collaboration Center for Traditional Fermentation Universitas Sebelas Maret  Surakarta Central Java Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3069-5547","authenticated-orcid":false,"given":"Eiichiro","family":"Fukusaki","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Graduate School of Engineering Osaka University  Suita Osaka Japan"},{"name":"Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives Osaka University  Suita Japan"},{"name":"Osaka University\u2010Shimadzu Omics Innovation Research Laboratories Osaka University  Suita Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3045-4252","authenticated-orcid":false,"given":"Sastia Prama","family":"Putri","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Graduate School of Engineering Osaka University  Suita Osaka Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,3]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390701719272"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010020\u201004293\u2010w"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0728754"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12180"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2014.03.006"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.afres.2025.100692"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10123008"},{"key":"e_1_2_8_9_1","first-page":"938","volume-title":"Food Chemistry","author":"Belitz H.","year":"2009"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010005\u20101147\u2010y"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0022029920001107"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf052222s"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2012.01.010"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2010.11.023"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14122063"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010024\u201074738\u20101"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13577"},{"key":"e_1_2_8_18_1","volume-title":"Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium","author":"Davidek T.","year":"2018"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114147"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2020.105148"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2014.917662"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2022.100892"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2015.1117487"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf060728k"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods7100164"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-404699-3.00073-1"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930701370407"},{"key":"e_1_2_8_28_1","unstructured":"Global Information Co. Ltd.2024. \u201cGlobal Cocoa Powder Market by Type Fat Content Application and Distribution Channel: Forecast (2025\u20102030).\u201d 360iResearch. Accessed December 6 2024.https:\/\/www.gii.co.jp\/report\/ires1613036\u2010cocoa\u2010powder\u2010market\u2010by\u2010type\u2010dutch\u2010process\u2010cocoa.html."},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bej.2008.10.006"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114207"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010022\u201001097\u2010w"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010023\u201004415\u20106"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2022.05.001"},{"key":"e_1_2_8_34_1","unstructured":"Hanzawa T. M.Takahata T.Fukunaga et\u00a0al.2021. \u201cA Metabolomic Approach to Discriminate Which Compounds Contribute to the Sensory Characters of Coffee Brews.\u201d Poster presented at the 28th International Symposium on the Analysis of Coffee (ASIC 2021) Online.https:\/\/www.alphavisa.com\/asic\/2021\/documents\/eposters\u2010presentation\/S8\u2010PO\u201010_4401_HANZAWA.pdf."},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.141014"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.02.035"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.trac.2013.09.005"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2009.01455.x"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf073031n"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.138744"},{"key":"e_1_2_8_41_1","unstructured":"International Cocoa Organization.2021. \u201cProcessing Cocoa.\u201dInternational Cocoa Organization. Accessed July 21 2023.https:\/\/www.icco.org\/processing\u2010cocoa\/."},{"key":"e_1_2_8_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2015.04.011"},{"key":"e_1_2_8_43_1","unstructured":"Jayanti R. C.2022. \u201cAnalisis Profil Sensori Produk Cokelat Ready to Drink Dengan Metode Rate All That Apply (RATA) Berdasarkan Kesukaan Konsumen.\u201dBachelor's thesis Universitas Sebelas Maret."},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.02.189"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13093107"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100641"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2015.09.004"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2022.05.007"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cub.2016.08.028"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393\u2010016\u20109145\u20103"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0165\u20109936(02)00805\u20101"},{"key":"e_1_2_8_52_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13198"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105380"},{"key":"e_1_2_8_54_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15624"},{"key":"e_1_2_8_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2011.04.010"},{"key":"e_1_2_8_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2020.105219"},{"key":"e_1_2_8_57_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010014\u20100008\u20105"},{"key":"e_1_2_8_58_1","doi-asserted-by":"publisher","DOI":"10.18637\/jss.v088.i02"},{"key":"e_1_2_8_59_1","doi-asserted-by":"publisher","DOI":"10.26656\/fr.2017.7(S2).3"},{"key":"e_1_2_8_60_1","doi-asserted-by":"publisher","DOI":"10.2174\/092986712800672102"},{"key":"e_1_2_8_61_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2011.02670.x"},{"key":"e_1_2_8_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2015.11.003"},{"key":"e_1_2_8_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2015.10.020"},{"key":"e_1_2_8_64_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf801670p"},{"key":"e_1_2_8_65_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365\u20102621.2003.00674.x"},{"issue":"6","key":"e_1_2_8_66_1","first-page":"31","article-title":"Alkalizing Cocoa and Chocolate","volume":"95","author":"Moser A.","year":"2015","journal-title":"Manufacturing Confectioner"},{"key":"e_1_2_8_67_1","doi-asserted-by":"publisher","DOI":"10.1007\/978\u20103\u2010540\u201049339\u20106_12"},{"key":"e_1_2_8_68_1","doi-asserted-by":"publisher","DOI":"10.1515\/opag\u20102022\u20100400"},{"key":"e_1_2_8_69_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11515\u2010012\u20101224\u20100"},{"key":"e_1_2_8_70_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11070897"},{"key":"e_1_2_8_71_1","unstructured":"National Institute of Standards and Technology (NIST).2020. \u201cNIST\/EPA\/NIH Mass Spectral Library (NIST 20) NIST Standard Reference Database 1.\u201d Gaithersburg MD: U.S. Department of Commerce National Institute of Standards and Technology."},{"key":"e_1_2_8_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.08.028"},{"key":"e_1_2_8_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.08.033"},{"key":"e_1_2_8_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.109342"},{"key":"e_1_2_8_75_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02680184"},{"key":"e_1_2_8_76_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3573"},{"key":"e_1_2_8_77_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15113"},{"key":"e_1_2_8_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2012.05.054"},{"key":"e_1_2_8_79_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26247565"},{"key":"e_1_2_8_80_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111181"},{"key":"e_1_2_8_81_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132082"},{"key":"e_1_2_8_82_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0608726"},{"key":"e_1_2_8_83_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.12.021"},{"key":"e_1_2_8_84_1","doi-asserted-by":"publisher","DOI":"10.1002\/psc.1428"},{"key":"e_1_2_8_85_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules21030273"},{"key":"e_1_2_8_86_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf60197a014"},{"key":"e_1_2_8_87_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130685"},{"key":"e_1_2_8_88_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12581"},{"key":"e_1_2_8_89_1","volume-title":"Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes","author":"Varzakas T.","year":"2015"},{"key":"e_1_2_8_90_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2016.12.013"},{"key":"e_1_2_8_91_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139125"},{"key":"e_1_2_8_92_1","doi-asserted-by":"publisher","DOI":"10.1080\/15287390490492377"},{"key":"e_1_2_8_93_1","doi-asserted-by":"publisher","DOI":"10.1155\/2021\/6139308"},{"key":"e_1_2_8_94_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2017.05.030"},{"key":"e_1_2_8_95_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13903"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70508","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.70508","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70508","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T08:39:55Z","timestamp":1772959195000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70508"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9]]},"references-count":94,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2025,9]]}},"alternative-id":["10.1111\/1750-3841.70508"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70508","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9]]},"assertion":[{"value":"2025-04-21","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-08-13","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-09-03","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70508"}}