The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production

Abstract

Cocoa powder and chocolate are one of the most popular ingredients used in food products. The flavor of these products plays an important role in the consumer's popularity and acceptance. Pyrazines are one of the main constituents of the heterocyclic group of volatiles and key components of odor in cocoa flavor. In order to evaluate the effect of the process of cocoa powder production on the composition of desirable fragrances, the stages of cocoa powder production line were sampled from Cameroon seeds and the samples were analyzed and analyzed by gas chromatography-mass spectrometry. The results showed that the alkalization stage is one of the important and effective steps on the flavor of cocoa powder. Therefore, the effect of three types of alkali (NaOH, K2CO3 and NH4HCO3) was investigated at different concentrations. The data indicated that the polyphenolac and alkylpyrazines amounts significantly changed. Non-alkaline powder had higher polyphenol and tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratios than alkaline cocoa powder. In addition, in alkaline cocoa samples, the amounts of polyphenol and alkylpyrazine decreased with increasing alkali concentration. At the same concentration, alkalization with a NaOH solution produced a higher polyphenol content and TMP/TrMP ratio, but lower alkylpyrazine value than that with a K2CO3 solution. Light alkalization cocoa powder with K2CO3 solution (pH 6.89) produced the highest amount of alkylpyrazine.

Keywords

• alkalization
• alkyl pyrazine
• cacao powder
• polyphenol
• roasting