|
KMID : 1007519980070030165
|
|
Food Science and Biotechnology
1998 Volume.7 No. 3 p.165 ~ p.171
|
|
|
Multivariate Analysis of Organic Acids and Sugars in Cocoa Mass Produced from Better Taste & Color Treatment by High Performance Ion Chromatography
|
|
Yoo, Seung Seok
Kim, Kun/Lee, Shin Young/Hong, Seung Kyoon/Lee, Man Chong/Chang, Young Youl/Kwon, Ik Boo
|
|
|
Abstract
|
|
|
|
The multivariate analysis was attempted to investigate the pattern of the organic acid and sugar composition in cocoa mass produced from Better Taste & Color (BTC) treatment by high performance ion chromatography (HPIC). Oxalic and citric acid were the major acids. and fructose was the highest sugar followed by sucrose and glucose in cocoa mass. The volatile acetic acid was fairly lessened from 0.8% to 0.6% through the process. Total sugar changed little after reaction process, although the individual sugar was slightly changed. The contents of sugars, specially fructose. were significantly decreased after roasting. The plot of principal component analysis (PCA) showed that different cocoa samples were grouped into distinct clusters by each process scores derived from each group was clearly different. The first principal component scores increased with the content of organic acids, while the second one did not affect the quantity of organic acid. However, increasing the first and second principal component score with the amount of sugar was observed in PCA plot. The approach by multivariate analysis was an appropriate tool to provide pattern recognition of organic acid or sugar profiles, and to control the new process as a quality index.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|