Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao)
The e†ect of nib roasting time and temperature on volatile component proÐles was studied using response surface methodology (RSM) which consisted two independent variables : time (5È65 min) and temperature (110È170¡C). A steam distillation extraction (SDE) method was used to extract and gas chro...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
1998
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| Online Access: | http://eprints.usm.my/32978/ http://eprints.usm.my/32978/1/WR_Cocoa_nib_roasting_1998MUHA.pdf |
| _version_ | 1848876952270667776 |
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| author | Jinap, S. Wan Rosli, W. I. Russly, A. R. Nordin, L. M. |
| author_facet | Jinap, S. Wan Rosli, W. I. Russly, A. R. Nordin, L. M. |
| author_sort | Jinap, S. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | The e†ect of nib roasting time and temperature on volatile component
proÐles was studied using response surface methodology (RSM) which consisted
two independent variables : time (5È65 min) and temperature (110È170¡C). A
steam distillation extraction (SDE) method was used to extract and gas
chromatographÈmass 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 1700È1800) when the roasting time was increased from 15 to 65 min (at 110È
120¡C). However, the unit area of carbonyls linearly decreased with an increasing
roasting temperature at shorter time (5È25 min). The unit area of phenols was
enormously reduced at the highest roasting temperature (160È170¡C) with
longest roasting time (45È65 min) while that of alcohol slightly decreased as
roasting time and temperature were increased |
| first_indexed | 2025-11-15T17:07:43Z |
| format | Article |
| id | usm-32978 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:07:43Z |
| publishDate | 1998 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-329782017-08-28T05:02:52Z http://eprints.usm.my/32978/ Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao) Jinap, S. Wan Rosli, W. I. Russly, A. R. Nordin, L. M. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture The e†ect of nib roasting time and temperature on volatile component proÐles was studied using response surface methodology (RSM) which consisted two independent variables : time (5È65 min) and temperature (110È170¡C). A steam distillation extraction (SDE) method was used to extract and gas chromatographÈmass 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 1700È1800) when the roasting time was increased from 15 to 65 min (at 110È 120¡C). However, the unit area of carbonyls linearly decreased with an increasing roasting temperature at shorter time (5È25 min). The unit area of phenols was enormously reduced at the highest roasting temperature (160È170¡C) with longest roasting time (45È65 min) while that of alcohol slightly decreased as roasting time and temperature were increased Wiley 1998 Article PeerReviewed application/pdf en cc_by_nc_sa http://eprints.usm.my/32978/1/WR_Cocoa_nib_roasting_1998MUHA.pdf Jinap, S. and Wan Rosli, W. I. and Russly, A. R. and Nordin, L. M. (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. pp. 441-448. ISSN 1097-0010 |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Jinap, S. Wan Rosli, W. I. Russly, A. R. Nordin, L. M. 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) |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/32978/ http://eprints.usm.my/32978/1/WR_Cocoa_nib_roasting_1998MUHA.pdf |