Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days. As fermentation progressed, the acidic free amino acid concentration decreased significantly (...

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Main Authors:	Hashim, Puziah, Selamat, Jinap, Syed Muhammad, Sharifah Kharidah, Ali, Asbi
Format:	Article
Language:	English
Published:	Society of Chemical Industry 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf

id	upm-51300
recordtype	eprints
spelling	upm-513002017-07-04T03:48:33Z http://psasir.upm.edu.my/id/eprint/51300/ Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days. As fermentation progressed, the acidic free amino acid concentration decreased significantly (P<0·05) by 15%, whereas total, hydrophobic and other free amino acids increased significantly by 148, 280 and 127%, respectively. In terms of hydrophobic/acidic/other free amino acids ratio, the unfermented cocoa beans contained 30%:18%: 52%, whereas those of fermented beans contained 46%: 6%: 48%. Concentrations of peptide-N and total reducing sugars were significantly (P<0·05) increased by 55 and 208%, respectively during fermentation; however, those of sucrose and total sugars decreased significantly (P<0·05) by 89% and 75%, respectively. The unfermented cocoa beans contained no pyrazine; however during fermentation, the 2-methyl-, 2,5-dimethyl-, 2,6-dimethyl-, 2,3-dimethyl-, trimethyl- and tetramethylpyrazine were formed. The two principle pyrazines were tetramethyl- (2099·30 μg kg−1) and trimethylpyrazine (692·00 μg kg−1). Society of Chemical Industry 1998 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf Hashim, Puziah and Selamat, Jinap and Syed Muhammad, Sharifah Kharidah and Ali, Asbi (1998) Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. Journal of the Science of Food and Agriculture, 78 (4). pp. 535-542. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199812)78:4%3C535::AID-JSFA151%3E3.0.CO;2-6/abstract 10.1002/(SICI)1097-0010(199812)78:4<535::AID-JSFA151>3.0.CO;2-6
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Putra Malaysia
building	UPM Institutional Repository
collection	Online Access
language	English
description	The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days. As fermentation progressed, the acidic free amino acid concentration decreased significantly (P<0·05) by 15%, whereas total, hydrophobic and other free amino acids increased significantly by 148, 280 and 127%, respectively. In terms of hydrophobic/acidic/other free amino acids ratio, the unfermented cocoa beans contained 30%:18%: 52%, whereas those of fermented beans contained 46%: 6%: 48%. Concentrations of peptide-N and total reducing sugars were significantly (P<0·05) increased by 55 and 208%, respectively during fermentation; however, those of sucrose and total sugars decreased significantly (P<0·05) by 89% and 75%, respectively. The unfermented cocoa beans contained no pyrazine; however during fermentation, the 2-methyl-, 2,5-dimethyl-, 2,6-dimethyl-, 2,3-dimethyl-, trimethyl- and tetramethylpyrazine were formed. The two principle pyrazines were tetramethyl- (2099·30 μg kg−1) and trimethylpyrazine (692·00 μg kg−1).
format	Article
author	Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi
spellingShingle	Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
author_facet	Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi
author_sort	Hashim, Puziah
title	Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
title_short	Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
title_full	Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
title_fullStr	Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
title_full_unstemmed	Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
title_sort	changes in free amino acid, peptide-n, sugar and pyrazine concentration during cocoa fermentation
publisher	Society of Chemical Industry
publishDate	1998
url	http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf
first_indexed	2018-09-07T18:07:33Z
last_indexed	2018-09-07T18:07:33Z
_version_	1610973083389132800

Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

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