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

Noor Soffalina Sofian Seng, S. Jinap, S. Nazamid, S. A H Nazimah

Research output: Contribution to journalArticle

27 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)168-180
Number of pages13
JournalInternational Journal of Food Science and Technology
Volume44
Issue number1
DOIs
Publication statusPublished - Jan 2009
Externally publishedYes

Fingerprint

Cocoa
Flavors
Polyphenols
polyphenols
flavor
roasting
cocoa beans
reducing sugars
Sugars
Amino acids
Maillard Reaction
Amino Acids
amino acids
Maillard reaction
response surface methodology
odors
Composite materials

Keywords

  • Cocoa bean
  • Flavour
  • Flavour precursors
  • pH
  • Polyphenol
  • Roasting

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. / Sofian Seng, Noor Soffalina; Jinap, S.; Nazamid, S.; Nazimah, S. A H.

In: International Journal of Food Science and Technology, Vol. 44, No. 1, 01.2009, p. 168-180.

Research output: Contribution to journalArticle

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