Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)
The effect of nib roasting time and temperature on volatile component profiles was studied using response surface methodology (RSM) which consisted of two independent variables: time (5–65 min) and temperature (110–170°C). A steam distillation extraction (SDE) method was used to extract and gas chro...
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| Format: | Article |
| Language: | English English |
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SCI
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51675/ http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdf http://psasir.upm.edu.my/id/eprint/51675/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Jinap%20-%20Effect%20of%20roasting%20time%20and%20temperature%20on%20volatile%20component%20profiles%20during%20nib.pdf |
| _version_ | 1848851895722967040 |
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| author | Selamat, Jinap Wan Ishak, Wan Rosli Abdul Rahman, Russly L. M., Nordin |
| author_facet | Selamat, Jinap Wan Ishak, Wan Rosli Abdul Rahman, Russly L. M., Nordin |
| author_sort | Selamat, Jinap |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of nib roasting time and temperature on volatile component profiles was studied using response surface methodology (RSM) which consisted of two independent variables: time (5–65 min) and temperature (110–170°C). A steam distillation extraction (SDE) method was used to extract and gas chromatograph–mass spectrometry equipped with an ICIS data system was used to identify the volatile compounds. Tetramethylpyrazine, trimethylpyrazine, phenethyl acetate, isoamyl acetate, 3-methylbutyl acetate, phenylacetaldehyde, benzaldehyde and 2-phenylethanol were present in all treatments. Pyrazine formation increased as roasting time and temperature were increased. The number of pyrazines increased from 4 to 11 and 25, respectively, when roasting, time was increased from 5 to 35 and 65 min at 140°C. The unit area of esters increased (up to 1700–1800) when the roasting time was increased from 15 to 65 min (at 110–120°C). However, the unit area of carbonyls linearly decreased with an increasing roasting temperature at shorter time (5–25 min). The unit area of phenols was enormously reduced at the highest roasting temperature (160–170°C) with longest roasting time (45–65 min) while that of alcohol slightly decreased as roasting time and temperature were increased. |
| first_indexed | 2025-11-15T10:29:27Z |
| format | Article |
| id | upm-51675 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:29:27Z |
| publishDate | 1998 |
| publisher | SCI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-516752024-07-23T06:51:51Z http://psasir.upm.edu.my/id/eprint/51675/ Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) Selamat, Jinap Wan Ishak, Wan Rosli Abdul Rahman, Russly L. M., Nordin The effect of nib roasting time and temperature on volatile component profiles was studied using response surface methodology (RSM) which consisted of two independent variables: time (5–65 min) and temperature (110–170°C). A steam distillation extraction (SDE) method was used to extract and gas chromatograph–mass spectrometry equipped with an ICIS data system was used to identify the volatile compounds. Tetramethylpyrazine, trimethylpyrazine, phenethyl acetate, isoamyl acetate, 3-methylbutyl acetate, phenylacetaldehyde, benzaldehyde and 2-phenylethanol were present in all treatments. Pyrazine formation increased as roasting time and temperature were increased. The number of pyrazines increased from 4 to 11 and 25, respectively, when roasting, time was increased from 5 to 35 and 65 min at 140°C. The unit area of esters increased (up to 1700–1800) when the roasting time was increased from 15 to 65 min (at 110–120°C). However, the unit area of carbonyls linearly decreased with an increasing roasting temperature at shorter time (5–25 min). The unit area of phenols was enormously reduced at the highest roasting temperature (160–170°C) with longest roasting time (45–65 min) while that of alcohol slightly decreased as roasting time and temperature were increased. SCI 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdf text en http://psasir.upm.edu.my/id/eprint/51675/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Jinap%20-%20Effect%20of%20roasting%20time%20and%20temperature%20on%20volatile%20component%20profiles%20during%20nib.pdf Selamat, Jinap and Wan Ishak, Wan Rosli and Abdul Rahman, Russly and L. M., Nordin (1998) Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao). Journal of the Science of Food and Agriculture, 77 (4). pp. 441-448. ISSN 0022-5142, ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199808)77:4%3C441::AID-JSFA46%3E3.0.CO;2-%23/abstract 10.1002/(SICI)1097-0010(199808)77:4<441::AID-JSFA46>3.0.CO;2-# |
| spellingShingle | Selamat, Jinap Wan Ishak, Wan Rosli Abdul Rahman, Russly L. M., Nordin Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) |
| title | Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) |
| title_full | Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) |
| title_fullStr | Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) |
| title_full_unstemmed | Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) |
| title_short | Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao) |
| title_sort | effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (theobroma cacao) |
| url | http://psasir.upm.edu.my/id/eprint/51675/ http://psasir.upm.edu.my/id/eprint/51675/ http://psasir.upm.edu.my/id/eprint/51675/ http://psasir.upm.edu.my/id/eprint/51675/1/51675.pdf http://psasir.upm.edu.my/id/eprint/51675/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Jinap%20-%20Effect%20of%20roasting%20time%20and%20temperature%20on%20volatile%20component%20profiles%20during%20nib.pdf |