Chemistry of flavour development in chocolate. In Beckett, S.T., Industrial Chocolate Manufacture and Use, 1st Ed. (pp. 108-121). New Yorck: Van Nostrand ...
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APCBEE Procedia 4 (2012) 204 – 208
ICAAA 2012: July 23-24, 2012, Singapore
Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins Farah, D. M. H.a,∗, Zaibunnisa, A. H.a, Misnawi, J.b and Zainal, S.a a
b
Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia Indonesian Coffee and Cocoa Research Institute, Jl. Pb. Sudirman No. 90, Jember 68100, Indonesia
Abstract Roasting is an important process that contributes to the formation of flavour compounds in cocoa beans. Pyrazines, byproducts of Maillard reaction are the character impact compounds that contribute to its unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produced through the same Maillard reaction. This study was carried out to determine the concentration of acrylamide and pyrazines in different origin of cocoa beans roasted at 116oC and time of 23 min. Papua New Guinea cocoa beans contained significantly (p
