UPM Institutional Repository

Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation


Hashim, Puziah and Selamat, Jinap and Syed Muhammad, Sharifah Kharidah and Ali, Asbi (1998) Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. Journal of the Science of Food and Agriculture, 78 (4). pp. 543-550. ISSN 0022-5142; ESSN: 1097-0010


A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re values for peptide-N, tetramethylpyrazine and total pyrazines were greater than 0.9. Both lower (10 kg) and higher (100 kg) cocoa mass together with lower (0 min) and higher (10 min) turning time gave products containing low concentrations of hydrophobic, total and other free amino acids, peptide-N, fructose, glucose and total reducing sugars; in contrast, those of acidic free amino acids gave higher concentrations. Trimethyl-, tetramethyl- and total pyrazines increased significantly (P < 0.05) at higher mass (100 kg) and higher turning time (10 min). From the highest concentration of the important flavour precursors ie hydrophobic free amino acids, total reducing sugars and peptide-N, the recommended mass of cocoa beans and turning time for an optimum cocoa fermentation condition was 60 kg and 5 min, respectively.

Download File

PDF (Abstract)

Download (5kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2
Publisher: Society of Chemical Industry
Keywords: Cocoa fermentation; Cocoa mass; Flavour precursors; Free amino acid; Peptide-N; Pyrazine; Response surface methodology; Sugar; Turning time
Depositing User: Nabilah Mustapa
Date Deposited: 04 Jul 2017 03:59
Last Modified: 04 Jul 2017 03:59
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2
URI: http://psasir.upm.edu.my/id/eprint/51327
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item