热加工的瓜拉那（大花可可树）果肉中风味和香气变化的动力学

Kinetics of flavour and aroma changes in thermally processed cupuaçu (Theobroma grandiflorum) pulp.

作者信息

Silva Filipa M, Sims Charles, Balaban Murat O, Silva Cristina L M, O'Keefe Sean

机构信息

Escola Superior de Biotecnologia-UCP, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal.

Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611-0370, USA.

出版信息

J Sci Food Agric. 2000 May 1;80(6):783-787. doi: 10.1002/(SICI)1097-0010(20000501)80:6<783::AID-JSFA622>3.0.CO;2-R.

DOI:10.1002/(SICI)1097-0010(20000501)80:6<783::AID-JSFA622>3.0.CO;2-R

PMID:29345779

Abstract

Changes in 'fresh' and 'cooked-notes' during thermal treatment of cupuaçu (Theobroma grandiflorum) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70-98 °C were carried out and a non-linear regression was performed to all data to estimate kinetic parameters. 'Fresh' and 'cooked-notes' change followed simple first-order (Ea = 78-82 kJ·mol , z = 30-31 °C) and reversible first order (Ea = 80-85 kJ·mol ) kinetics, respectively. Although 'cooked-notes' were linearly correlated with 'fresh-notes' (R = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes. © 2000 Society of Chemical Industry.

摘要

对可可李（Theobroma grandiflorum）果肉热处理过程中“新鲜”和“煮熟味”的变化进行了评估并建立了模型。在70 - 98°C温度范围内进行了等温实验，并对所有数据进行非线性回归以估计动力学参数。“新鲜”和“煮熟味”的变化分别遵循简单一级动力学（Ea = 78 - 82 kJ·mol ，z = 30 - 31°C）和可逆一级动力学（Ea = 80 - 85 kJ·mol ）。尽管“煮熟味”与“新鲜味”呈线性相关（R = 0.99），但前者是质量降解的更好指标。这些结果有助于设计巴氏杀菌工艺，同时将感官变化降至最低。© 2000化学工业协会。