Changes in Methyl Pyrazines of Cocoa Beans during Microwave Roasting
2000
Lee Joo-Hee Harvest Charm Foods Kim Suk-Shin Department of Food Service and Nutrition, The Catholic University of Korea, Puchon (Korea Republic)
Flavor components focused on the methyl pyrazines(2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, tetramethyl pyrazine) of microwave-roasted cocoa beans were determined and compared with those of conventionally-roasted cocoa beans. Domestic microwave oven was modified to design the microwave roasting system. Temperature measurement technique using thermocouple probes was developed to determine the center temperature of cocoa beans during microwave roasting. Microwave roasting was carried out under two different conditions. Under the first condition, roasting time was fixed to 30 min, while roasting temperature was varied to 110 degrees, 120 degrees, 130 degrees, 140 degrees, and 150 degrees. Under the second condition, roasting temperature was fixed to 130 degrees, while roasting time was varied to 5 min, 10 min, 20 min, and 30 min. Conventional roasting was done at 120 degrees for 15 min as a reference. Amount of methyl pyrazines and their ratios were influenced by microwave roasting temperature and roasting time. The most suitable methyl pyrazine ratio of cocoa beans was obtained at 140 degrees for 30 min of microwave roasting.
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