Maghfiroh Ahadina Dewi, Yanti Rini, Hidayat Chusnul
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl, Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia.
J Food Sci Technol. 2024 Feb;61(2):279-289. doi: 10.1007/s13197-023-05838-5. Epub 2023 Oct 1.
Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, and microwave exposure time were investigated and screened using a one-variable-at-a-time approach. Optimum condition for degree of hydrolysis (DH) was determined by Response Surface Methodology using Box-Behnken Design. Results showed that flavor precursors increased at a higher acetic acid concentration, microwave power, and microwave exposure time. Optimum condition was achieved at acetic acid concentration of 1.21 M, microwave power at 450 W, and microwave exposure time of 4 min. The microwave-assisted cocoa bean had a DH of 38.99% and a reducing sugar of 0.98%. Microwave-assisted heating increased amino acid content, especially hydrophobic amino acids as flavor precursors, and the main volatile compounds, especially aldehyde and pyrazine. Thus, microwave-assisted heating is a promising alternative to improve flavor precursors of unfermented cocoa beans.
目的是通过将可可豆浸泡在乙酸中并进一步用微波加热来提高未发酵可可豆的风味前体物质。采用一次只改变一个变量的方法研究并筛选了乙酸浓度、微波功率和微波照射时间。使用Box-Behnken设计的响应面法确定了水解度（DH）的最佳条件。结果表明，在较高的乙酸浓度、微波功率和微波照射时间下，风味前体物质增加。在乙酸浓度为1.21 M、微波功率为450 W和微波照射时间为4分钟时达到最佳条件。微波辅助处理的可可豆水解度为38.99%，还原糖含量为0.98%。微波辅助加热增加了氨基酸含量，尤其是作为风味前体的疏水氨基酸，以及主要挥发性化合物，尤其是醛类和吡嗪类。因此，微波辅助加热是改善未发酵可可豆风味前体物质的一种有前景的替代方法。
