Mohamadi Alasti, Fariba; Asefi, Narmela; Maleki, Ramin; SeiiedlouHeris, Seiied Sadegh published the artcile< Investigating the flavor compounds in the cocoa powder production process>, Computed Properties of 78-70-6, the main research area is flavor cocoa powder potassium carbonate gas chromatog; mass spectrometry; Alkalization; cocoa powder; gas chromatography; roasting; volatile flavor compounds.
Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the industrial processes influencing the flavor of cacao beans. The Ivory Coast cacao beans were used after their alk. treatment with potassium carbonate (up to pH 7.5-8) and being roasted at 115-120°C for 60-70 min. The volatile components were extracted using Likens-Nickerson simultaneous distillation-extraction (SDE) apparatus The volatile compound profiles were identified by means of gas chromatog.-mass spectrometry (GC-MS), as a result of which several compounds (alcs., carboxylic acids, aldehydes, ketones, esters, and pyrazines) were recognized. Alkalization and roasting were shown to be two important steps in the cacao beans processing that can affect the final cocoa powder flavor. In addition, pyrazines and esters were two major groups of flavor compounds formed during the roasting stage by the Maillard reaction. The percentage of 2,3,5,6-tetramethylpyrazine was detected in the cacao beans equal to 0.5%. After the liquor pressing stage, tetramethylpyrazine increased to its highest amount (3%) in cocoa powder. It was found that the cocoa powder contained 2.69% of tetramethylpyrazine, 3.22% iso-Bu benzoate, and 1.38% linalool. The highest percentage of increase in the mean amounts of 2,3,5,6-tetramethylpyrazine, iso-Bu benzoate, and linalool were observed in the roasting stage, after which the percentages diminished.
Food Science & Nutrition (Hoboken, NJ, United States) published new progress about Alcohols Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Computed Properties of 78-70-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts