烘焙对可可粉中烷基吡嗪化合物及性质的影响。
Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.
作者信息
Asefi Narmela, Ebrahimzadegan Samaneh, Maleki Ramin, Seiiedlou-Heris Seiied Sadegh
机构信息
Department of Food Science and Technology, Tabriz Branch, Faculty of Agriculture, Islamic Azad University, Tabriz, Iran.
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
出版信息
J Food Sci Technol. 2023 Feb;60(2):572-580. doi: 10.1007/s13197-022-05640-9. Epub 2022 Dec 19.
The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and key groups affecting the cocoa flavor. In cocoa processing, roasting is an important stage in the technical treatment of cocoa and has a significant impact on chemical properties of cocoa and its flavor. The present study aimed to assess the impact of roasting (temperature and time) on alkyl pyrazines, as key flavor compounds, via gas chromatography-mass spectrometry. Additionally, other properties, including color, polyphenols, chemical properties, and sensory attributes of cocoa powder were investigated. The results indicated that with the change in roasting time and temperature, these properties changed significantly. The cocoa powder roasted at 140 °C for 40 min had the highest browning index value (OD/OD), tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratio, and sensory evaluation score and the lowest polyphenol content compared to the other samples.
挥发性风味化合物是可可豆品质的最重要指标，其中吡嗪类被认为是影响可可风味的主要和关键类别。在可可加工过程中，烘焙是可可技术处理中的一个重要阶段，对可可的化学性质及其风味有重大影响。本研究旨在通过气相色谱-质谱法评估烘焙（温度和时间）对作为关键风味化合物的烷基吡嗪的影响。此外，还研究了可可粉的其他特性，包括颜色、多酚、化学性质和感官属性。结果表明，随着烘焙时间和温度的变化，这些特性发生了显著变化。与其他样品相比，在140℃烘焙40分钟的可可粉具有最高的褐变指数值（OD/OD）、四甲基吡嗪与三甲基吡嗪（TMP/TrMP）的比率、感官评价得分以及最低的多酚含量。
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