烘焙温度对可可豆苦涩味的影响

对不同烘焙温度下的可可豆进行致苦涩味物质分离分析,基于感官评价和相对香味活力值的概念筛选出参与可可豆苦涩味形成的主要组分,并结合热裂解-气质联用技术研究烘焙温度上升时可可豆挥发性物质的变化规律。结果表明:(1)可可豆提取物苦涩味流分共检测出55种挥发性成分,其中醇类7种,酸类5种,酯类9种,醛类8种,酮类6种,烯烃类2种;(2)致苦涩味的关键组分为2-甲基丙醛、2-甲氧基苯酚、2-庚醇、戊醛、2-戊酮、苯甲醛、2,5-二甲基-4-羟基-3(2H)-呋喃酮,修饰组分为3-甲基丁醇、2,3-二甲基-5-乙基吡嗪、2,5-二甲基吡嗪、2,3-二甲基吡嗪、2-甲基丙醇;(3) 130~135℃为降低可可豆苦涩味的最佳烘焙温度。

The effect of baking temperature on the bitter taste of cocoa beans

In this experiment,the bitter taste substances of cocoa beans at different baking temperatures were separated,and then analyzed.Based on the concept of sensory evaluation and relative flavor activity value,the main components involved in the formation of bitter taste of cocoa beans were screened out.The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS.The results showed that:①there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract,including 7 alcohols,5 acids,9 esters,8 aldehydes,6 ketones and 2 alkenes;② the key components of bitter and astringent flavor were 2-methylpropionaldehyde,2-methoxyphenol,2-heptanol,glutaraldehyde,2-pentanone,benzaldehyde,2,5-dimethyl-4-hydroxy-3(2 H)-furanone, and the modified group can be divided into 3-methylbutanol, 2,3-dimethyl-5-ethylpyrazine, 2,5-dimethylpyrazine,2,3-dimethylpyrazine and 2-methylpropanol;③130~135℃is the best baking temperature to reduce the bitter and astringent taste of cocoa bean.