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Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system.


Citation

S.S., Noor Soffalina and Selamat, Jinap and Saari, Nazamid and Sheikh Abdul Hamid, Nazimah (2009) Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science and Technology, 44 (1). pp. 168-180. ISSN 0950-5423

Abstract

Polyphenol and pH influence the flavour quality of cocoa beans during roasting. Amino acids and reducing sugars are flavour precursors in cocoa beans, which develop into cocoa-specific aroma through Maillard reactions during roasting. A central composite design was applied to determine the combined effect of polyphenol and pH on the flavour precursors during cocoa roasting at 120 °C for 45 min using a lipidic model system. Polyphenol was added at 40, 80 and 120 g kg−1 and pH was adjusted to 4.5, 6 and 7.5. The response surface methodology revealed that a lower concentration of amino acids and reducing sugars was obtained at higher polyphenol concentration (120 g kg−1) and lower pH value (4.5). Based on the constraints set, the best polyphenol concentration of 43–58 g kg−1 and pH of 7.0–7.5 was found to be optimum for the formation of flavour precursors in this lipidic model study.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1111/j.1365-2621.2008.01711.x
Publisher: Wiley-Blackwell
Keywords: Cocoa bean; Flavour; Flavour precursors; pH; Polyphenol; Roasting.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 24 Jul 2013 06:58
Last Modified: 24 Jul 2013 06:58
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.2008.01711.x
URI: http://psasir.upm.edu.my/id/eprint/14294
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