Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube‐Mass Spectrometry (SIFT‐MS)
Yang Huang, Sheryl A. Barringer
Journal of Food Science
Abstract
Cocoa beans alkalized-before-roasting had higher levels of many important chocolate aroma volatiles than those alkalized-after-roasting. Thus, alkalizing before roasting should produce a stronger cocoa aroma. The higher the pH, the higher the concentrations of these important volatiles. There was little change in volatile concentration at acid pH. Above pH 7, volatile levels increased rapidly with increasing pH. To maintain the recommended ratio of tetramethylpyrazine to trimethylpyrazine, a longer roasting time or higher temperature is needed for cocoa liquor with a pH below 6.5, while a shorter roasting time or lower temperature is needed for cocoa liquor with a pH above 7.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
alkalizing affects volatile concentration
“The higher the pH, the higher the concentrations of these important volatiles.”
alkylpyrazines are higher in cocoa beans alkalized-before-roasting
“Cocoa beans alkalized-before-roasting had higher levels of many important chocolate aroma volatiles than those alkalized-after-roasting.”
roasting temperature affects tetramethylpyrazine to trimethylpyrazine ratio
“To maintain the recommended ratio of tetramethylpyrazine to trimethylpyrazine, a longer roasting time or higher temperature is needed for cocoa liquor with a pH below 6.5.”