Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re val...
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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/51327/ http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdf http://psasir.upm.edu.my/id/eprint/51327/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Effect%20of%20mass%20and%20turning%20time%20on%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine.pdf |
| _version_ | 1848851802563280896 |
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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 | A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re values for peptide-N, tetramethylpyrazine and total pyrazines were greater than 0.9. Both lower (10 kg) and higher (100 kg) cocoa mass together with lower (0 min) and higher (10 min) turning time gave products containing low concentrations of hydrophobic, total and other free amino acids, peptide-N, fructose, glucose and total reducing sugars; in contrast, those of acidic free amino acids gave higher concentrations. Trimethyl-, tetramethyl- and total pyrazines increased significantly (P < 0.05) at higher mass (100 kg) and higher turning time (10 min). From the highest concentration of the important flavour precursors ie hydrophobic free amino acids, total reducing sugars and peptide-N, the recommended mass of cocoa beans and turning time for an optimum cocoa fermentation condition was 60 kg and 5 min, respectively. |
| first_indexed | 2025-11-15T10:27:58Z |
| format | Article |
| id | upm-51327 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:27:58Z |
| publishDate | 1998 |
| publisher | Society of Chemical Industry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-513272024-08-02T06:44:25Z http://psasir.upm.edu.my/id/eprint/51327/ Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re values for peptide-N, tetramethylpyrazine and total pyrazines were greater than 0.9. Both lower (10 kg) and higher (100 kg) cocoa mass together with lower (0 min) and higher (10 min) turning time gave products containing low concentrations of hydrophobic, total and other free amino acids, peptide-N, fructose, glucose and total reducing sugars; in contrast, those of acidic free amino acids gave higher concentrations. Trimethyl-, tetramethyl- and total pyrazines increased significantly (P < 0.05) at higher mass (100 kg) and higher turning time (10 min). From the highest concentration of the important flavour precursors ie hydrophobic free amino acids, total reducing sugars and peptide-N, the recommended mass of cocoa beans and turning time for an optimum cocoa fermentation condition was 60 kg and 5 min, respectively. Society of Chemical Industry 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdf text en http://psasir.upm.edu.my/id/eprint/51327/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Effect%20of%20mass%20and%20turning%20time%20on%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine.pdf Hashim, Puziah and Selamat, Jinap and Syed Muhammad, Sharifah Kharidah and Ali, Asbi (1998) Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. Journal of the Science of Food and Agriculture, 78 (4). pp. 543-550. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199812)78:4%3C543::AID-JSFA152%3E3.0.CO;2-2/abstract 10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2 |
| spellingShingle | Hashim, Puziah Selamat, Jinap Syed Muhammad, Sharifah Kharidah Ali, Asbi Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation |
| title | Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation |
| title_full | Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation |
| title_fullStr | Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation |
| title_full_unstemmed | Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation |
| title_short | Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation |
| title_sort | effect of mass and turning time on free amino acid, peptide-n, sugar and pyrazine concentration during cocoa fermentation |
| url | http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/ http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdf http://psasir.upm.edu.my/id/eprint/51327/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Effect%20of%20mass%20and%20turning%20time%20on%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine.pdf |