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KMID : 1007519980070040248
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Food Science and Biotechnology
1998 Volume.7 No. 4 p.248 ~ p.252
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Characterization of Flavor Components in Cocoa Mass Produced by Better Taste & Color Treatment Using GC/MS and Principal Component Analysis
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Yoo, Seung Seok
Kim, Kun/Lee, Shin Young/Hong, Seung Kyoon/Lee, Man Chong/Chang, Young Youl/Kwon, Ik Boo
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Abstract
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The flavor component of cocoa mass analyzed by GC and GC/MS. The principal component analysis (PCA) was applied to the data sets obtained from cocoa mass produced by Better Taste & Color (BTC) Treatment. A total of 18 volatiles were identified, of which cyclopentanediol and 2-methylbutanol were predominant. Of the 18 compounds, alkyl-pyrazines were important heterocycles to provide roast aroma strongly although they were found as minor components. The results showed dimethyl and trimethyl pyrazines were not identified from the raw cocoa beans, however, the yields of them were fairly increased after the roasting process. It was also found tetramethylpyrazine was slightly changed. The quantity and the distribution of alkylpyrazines were greatly affected by the roasting temperature and time. Relatively high ratio of tetramethylpyrazine to dimethylpyrazine was observed in this research. The PCA plot showed that different cocoa samples were divided into distinct clusters, and pattern of the scores was clearly different. The higher the score of th 1st principal component, most of pyrazines were increased except tetramethylpyrazine. PCA strongly supported that the flavor components were developed mainly in the roasting process.
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