Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions
Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most important of these compounds are pyrazines, which a...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2021-09-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_135233_e9440503ce02c0c94c82902b7f114d2e.pdf |
| _version_ | 1818330704776265728 |
|---|---|
| author | Samaneh Ebrahimzadegan Narmela Asefi Ramin Maleki Seiied Sadegh Seiiedlou Heris |
| author_facet | Samaneh Ebrahimzadegan Narmela Asefi Ramin Maleki Seiied Sadegh Seiiedlou Heris |
| author_sort | Samaneh Ebrahimzadegan |
| collection | DOAJ |
| description | Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most important of these compounds are pyrazines, which are known to be the key components of the cocoa flavor. Since roasting is one of the most important steps in the process of producing cocoa powder, in the present study, the effect of roasting temperature (120, 130 and 140 °C) and time (20, 30 and 40 min) on flavor (alkyl pyrazines), color and sensory properties of cocoa powder were studied as the most important characteristics of cocoa quality and acceptability. Alkyl pyrazine compounds were analyzed by gas chromatography-mass spectrometry. The results showed that by changing the roasting temperature and time, the browning index (OD460/OD525) (P≤0.05) as well as the amount of alkyl pyrazines changed significantly (P≤0.01). Roasted cocoa powder at 140 °C for 40 min showed the highest browning index, tetra-methyl pyrazine to tri-methyl pyrazine (TMP/TrMP) ratio and sensory evaluation score compared to other samples. |
| first_indexed | 2024-12-13T13:08:11Z |
| format | Article |
| id | doaj.art-0973d2fbbd804b52b840a4af11372eb4 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-13T13:08:11Z |
| publishDate | 2021-09-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-0973d2fbbd804b52b840a4af11372eb42022-12-21T23:44:45ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572021-09-0110216918010.22101/jrifst.2021.279578.1238135233Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting ConditionsSamaneh Ebrahimzadegan0Narmela Asefi1Ramin Maleki2Seiied Sadegh Seiiedlou Heris3PhD. Student, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, IranAssociate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, IranAssistant Professor, Department of Analytical Chemistry-Chromatography, Iranian Academic Center for Education, Culture & Research (ACECR), Urmia Branch, Urmia, IranAssociate Professor, Department of Biosystems Engineering, Tabriz University, Tabriz, IranCocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations. The most important of these compounds are pyrazines, which are known to be the key components of the cocoa flavor. Since roasting is one of the most important steps in the process of producing cocoa powder, in the present study, the effect of roasting temperature (120, 130 and 140 °C) and time (20, 30 and 40 min) on flavor (alkyl pyrazines), color and sensory properties of cocoa powder were studied as the most important characteristics of cocoa quality and acceptability. Alkyl pyrazine compounds were analyzed by gas chromatography-mass spectrometry. The results showed that by changing the roasting temperature and time, the browning index (OD460/OD525) (P≤0.05) as well as the amount of alkyl pyrazines changed significantly (P≤0.01). Roasted cocoa powder at 140 °C for 40 min showed the highest browning index, tetra-methyl pyrazine to tri-methyl pyrazine (TMP/TrMP) ratio and sensory evaluation score compared to other samples.https://journals.rifst.ac.ir/article_135233_e9440503ce02c0c94c82902b7f114d2e.pdfalkyl pyrazinecocoa powdercolorroasting |
| spellingShingle | Samaneh Ebrahimzadegan Narmela Asefi Ramin Maleki Seiied Sadegh Seiiedlou Heris Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī alkyl pyrazine cocoa powder color roasting |
| title | Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions |
| title_full | Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions |
| title_fullStr | Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions |
| title_full_unstemmed | Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions |
| title_short | Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions |
| title_sort | evaluation of changes in alkyl pyrazines color and sensory properties of cocoa powder under different roasting conditions |
| topic | alkyl pyrazine cocoa powder color roasting |
| url | https://journals.rifst.ac.ir/article_135233_e9440503ce02c0c94c82902b7f114d2e.pdf |
| work_keys_str_mv | AT samanehebrahimzadegan evaluationofchangesinalkylpyrazinescolorandsensorypropertiesofcocoapowderunderdifferentroastingconditions AT narmelaasefi evaluationofchangesinalkylpyrazinescolorandsensorypropertiesofcocoapowderunderdifferentroastingconditions AT raminmaleki evaluationofchangesinalkylpyrazinescolorandsensorypropertiesofcocoapowderunderdifferentroastingconditions AT seiiedsadeghseiiedlouheris evaluationofchangesinalkylpyrazinescolorandsensorypropertiesofcocoapowderunderdifferentroastingconditions |