Rojas, Myriam published the artcileKinetic studies on cocoa roasting including volatile characterization, Category: pyrazines, the main research area is cocoa roasting volatile kinetics.
Despite being the most crucial step in cocoa manufacture, the thermochem. effects of roasting on cocoa are not entirely understood. This work aimed to understand the kinetics and chem. composition of the volatile compounds formed during roasting. The weight loss of two sizes of cacao powder was evaluated in TGA with five heating rates (10 to 180°C min-1), using air and nitrogen as the carrier gas. A global Friedman isokinetic model was used to obtain kinetic data from the TGA measurements. For this, seven different stages were discriminated, and the kinetics were determined for each stage sep. PTV-GC-MS identified the gas phase, and SPME-GC-MS quantified the volatile compounds trapped in the solid phase. At intermediate temperatures (150 to 250°C), aromatics (e.g., pyrazines, aldehydes, ketones, phenols, and pyrroles) are formed and transferred to the gas at higher temperatures prolonged time. Typical Maillard and Strecker degradation reaction products in both gas and solid phases were identified and used to set up a reaction network for cocoa roasting.
ACS Food Science & Technology published new progress about Aggregation. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.