Effect of Enzyme Treatments and Drying Temperatures on Methylpyrazine Content in Cocoa (Theobroma Cacao L.) Powder Extract
The effects of combining enzyme treatments and heating protocols on pyrazine formation in cocoa powder extracts have been studied. Five commercial enzyme preparations containing protease and carbohydrase activities were initially assessed for their ability to release amino acids and reducing sugars,...
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| Veröffentlicht in: | Journal of food science 2006-11, Vol.71 (9), p.S621-S625 |
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| creator | Moulay, L Manzanares, P Valles, S Ramon, D Gil, J.V |
| description | The effects of combining enzyme treatments and heating protocols on pyrazine formation in cocoa powder extracts have been studied. Five commercial enzyme preparations containing protease and carbohydrase activities were initially assessed for their ability to release amino acids and reducing sugars, both of which are substrates for Maillard reactions. The enzyme preparation Flavourzyme was subsequently selected for further study given its ability to liberate both types of substrate. Cocoa powder solutions were treated with 2 doses of Flavourzyme and processed at 2 drying temperatures. The combination of the higher dose of the enzyme (12% w/w enzyme/substrate) and the higher drying temperature (150 °C) resulted in a synergistic increase in the concentration of methyl- and dimethylpyrazines. A statistically significant increase in the concentration of tetramethylpyrazine occurred in samples treated at 150 °C that was independent of the enzyme dose assayed. No significant changes in trimethylpyrazine content were detected in treated compared to untreated samples. |
| doi_str_mv | 10.1111/j.1750-3841.2006.00181.x |
| format | Article |
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The combination of the higher dose of the enzyme (12% w/w enzyme/substrate) and the higher drying temperature (150 °C) resulted in a synergistic increase in the concentration of methyl- and dimethylpyrazines. A statistically significant increase in the concentration of tetramethylpyrazine occurred in samples treated at 150 °C that was independent of the enzyme dose assayed. 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Powder Extract</title><title>Journal of food science</title><description>The effects of combining enzyme treatments and heating protocols on pyrazine formation in cocoa powder extracts have been studied. Five commercial enzyme preparations containing protease and carbohydrase activities were initially assessed for their ability to release amino acids and reducing sugars, both of which are substrates for Maillard reactions. The enzyme preparation Flavourzyme was subsequently selected for further study given its ability to liberate both types of substrate. Cocoa powder solutions were treated with 2 doses of Flavourzyme and processed at 2 drying temperatures. The combination of the higher dose of the enzyme (12% w/w enzyme/substrate) and the higher drying temperature (150 °C) resulted in a synergistic increase in the concentration of methyl- and dimethylpyrazines. A statistically significant increase in the concentration of tetramethylpyrazine occurred in samples treated at 150 °C that was independent of the enzyme dose assayed. No significant changes in trimethylpyrazine content were detected in treated compared to untreated samples.</description><subject>amino acids</subject><subject>Biological and medical sciences</subject><subject>Cocoa</subject><subject>cocoa powder</subject><subject>cocoa powder extract</subject><subject>drying</subject><subject>drying temperature</subject><subject>enzymatic treatment</subject><subject>enzyme treatment</subject><subject>Enzymes</subject><subject>flavor</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food quality</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Maillard reaction products</subject><subject>Maillard reactions</subject><subject>Organic chemicals</subject><subject>Proteases</subject><subject>proteinases</subject><subject>pyrazines</subject><subject>reducing sugars</subject><subject>Theobroma cacao</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkE1vEzEQhleISoSW34CFhASHXfy1u86BA0qTlCh8SE2pxMXyOuN2Q2IH21Gz-fV42apc8cUz8vPMWG-WIYILks6HTUHqEudMcFJQjKsCYyJIcXyWjZ4enmcjjCnNCeH1i-xlCBvc96waZaepMaAjcgZN7anbAVp5UHEHNgak7Bpd-q61d2gFuz14FQ8eAnIWfYF43233nVen1gKaOBuTglqbSu0Uere6B9d4t1NoorRyaFm8R9_dwxo8mh6jVzpeZGdGbQO8erzPs5vZdDW5ypff5p8nn5a55oyS3AjQghtaVqTBVBBYY9yUgirDay4AxjVQRYkBLjjXpKHl2tQEGtNANQY8ZufZm2Hu3rvfBwhRbtzB27RSkjHnlAhOEyQGSHsXggcj977dKd9JgmUftNzIPk_Z5yn7oOXfoOUxqW8f56ug1dZ4ZXUb_vmCpSWMJe7jwD20W-j-e75czC6vU5X8fPDbEOH45Cv_S1Y1q0t5-3Uuf1wt5ovq562cJf71wBvlpLrz6U831xQThnFdVrTk7A_gxKmY</recordid><startdate>200611</startdate><enddate>200611</enddate><creator>Moulay, L</creator><creator>Manzanares, P</creator><creator>Valles, S</creator><creator>Ramon, D</creator><creator>Gil, J.V</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200611</creationdate><title>Effect of Enzyme Treatments and Drying Temperatures on Methylpyrazine Content in Cocoa (Theobroma Cacao L.) Powder Extract</title><author>Moulay, L ; Manzanares, P ; Valles, S ; Ramon, D ; Gil, J.V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4321-f8ec84f2561b0281ed00b582af4748ee97e2a21fe4844c1b25df71ebfbe69e093</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>amino acids</topic><topic>Biological and medical sciences</topic><topic>Cocoa</topic><topic>cocoa powder</topic><topic>cocoa powder extract</topic><topic>drying</topic><topic>drying temperature</topic><topic>enzymatic treatment</topic><topic>enzyme treatment</topic><topic>Enzymes</topic><topic>flavor</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food quality</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Maillard reaction products</topic><topic>Maillard reactions</topic><topic>Organic chemicals</topic><topic>Proteases</topic><topic>proteinases</topic><topic>pyrazines</topic><topic>reducing sugars</topic><topic>Theobroma cacao</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moulay, L</creatorcontrib><creatorcontrib>Manzanares, P</creatorcontrib><creatorcontrib>Valles, S</creatorcontrib><creatorcontrib>Ramon, D</creatorcontrib><creatorcontrib>Gil, J.V</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moulay, L</au><au>Manzanares, P</au><au>Valles, S</au><au>Ramon, D</au><au>Gil, J.V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Enzyme Treatments and Drying Temperatures on Methylpyrazine Content in Cocoa (Theobroma Cacao L.) 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The combination of the higher dose of the enzyme (12% w/w enzyme/substrate) and the higher drying temperature (150 °C) resulted in a synergistic increase in the concentration of methyl- and dimethylpyrazines. A statistically significant increase in the concentration of tetramethylpyrazine occurred in samples treated at 150 °C that was independent of the enzyme dose assayed. No significant changes in trimethylpyrazine content were detected in treated compared to untreated samples.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><doi>10.1111/j.1750-3841.2006.00181.x</doi><tpages>5</tpages></addata></record> |
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| subjects | amino acids Biological and medical sciences Cocoa cocoa powder cocoa powder extract drying drying temperature enzymatic treatment enzyme treatment Enzymes flavor Food engineering Food industries food quality Food science Fundamental and applied biological sciences. Psychology General aspects Maillard reaction products Maillard reactions Organic chemicals Proteases proteinases pyrazines reducing sugars Theobroma cacao |
| title | Effect of Enzyme Treatments and Drying Temperatures on Methylpyrazine Content in Cocoa (Theobroma Cacao L.) Powder Extract |
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