Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks was written by Sioriki, Eleni;Lemarcq, Valerie;Alhakim, Fauzan;Triharyogi, Harry;Tuenter, Emmy;Cazin, Catherine S. J.;Nolan, Steven P.;Pieters, Luc;Van de Walle, Davy;Dewettinck, Koen. And the article was included in LWT–Food Science and Technology in 2021.Quality Control of 3,7-Dimethyloctan-1-ol The following contents are mentioned in the article:
Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100°C), NaOH concentration (0.59, 1.17, 2.34, 3.59% weight/weight of cocoa powder) and alkalization time (1 and 10 min) on the physicochem. properties (pH, color) and phytochem. profile (theobromine, caffeine, epicatechin, catechin) of cocoa powder were investigated, while the aroma was studied on the corresponding cocoa drinks. High-performance liquid chromatog. coupled to an ultra-violet detector (HPLC-UV) was used for screening the non-volatiles and headspace solid – phase microextraction – gas chromatog. – mass spectrometry (HS-SPME-GC-MS) for the aromatic compounds Major changes of the cocoa properties occurred during the first minute of alkalization. Increase of temperature and alkali concentration generally reduced the levels of epicatechin and the lightness (L*), while the pH of the cocoa powder was affected by changing the alkali concentration On the other hand, the reddish (a*) and yellowish (b*) color component values and theobromine levels were not significantly affected by varying temperature and alkali concentration A higher temperature did not affect the concentration of the volatile compounds, while a decrease in certain chem. classes was observed by increasing the alkali concentration This study involved multiple reactions and reactants, such as 3,7-Dimethyloctan-1-ol (cas: 106-21-8Quality Control of 3,7-Dimethyloctan-1-ol).
3,7-Dimethyloctan-1-ol (cas: 106-21-8) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Quality Control of 3,7-Dimethyloctan-1-ol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts