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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| Format: | Article |
| Language: | English English |
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Society of Chemical Industry
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51300/ http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf http://psasir.upm.edu.my/id/eprint/51300/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Changes%20in%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine%20concentration%20during%20cocoa.pdf |
| _version_ | 1848851795226394624 |
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| author | Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi |
| author_facet | Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi |
| author_sort | Hashim, Puziah |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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). |
| first_indexed | 2025-11-15T10:27:51Z |
| format | Article |
| id | upm-51300 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:27:51Z |
| publishDate | 1998 |
| publisher | Society of Chemical Industry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-513002024-07-25T07:19:42Z 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 text en http://psasir.upm.edu.my/id/eprint/51300/1/51300.pdf text en http://psasir.upm.edu.my/id/eprint/51300/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Changes%20in%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine%20concentration%20during%20cocoa.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 |
| 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 |
| title | 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_short | 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 |
| 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 http://psasir.upm.edu.my/id/eprint/51300/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Changes%20in%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine%20concentration%20during%20cocoa.pdf |