Influence of roasting conditions on procyanidin and flavor contents in cocoa beans

烘焙条件对可可豆原花青素和风味物质含量的影响

• 批准号: 485163-2015
• 负责人: Lu, Xiaonan
• 金额: $ 1.82万
• 依托单位: University of British Columbia
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=584768
• 关键词: Influence; roasting; conditions; procyanidin; flavor

Along with the attractive flavor and taste, the health benefits of chocolates are being accepted by consumers due to a high amount of procyanidin in cocoa beans. Cocoa bean roasting is a critical step to impact on both flavor profile and antioxidant activity of chocolate products. Along with roasting, aroma patterns of cocoa beans will change and the level of antioxidants will generally decrease. An understanding of the balance between flavor profile and antioxidant activity during roasting step is therefore of high value to chocolate company. The objectives of this collaboration between UBC Food Science and a chocolate company located in Vancouver, Zimt Artisan Chocolates Ltd., are as follows: 1) to determine antioxidants of cocoa beans after different roasting conditions; 2) to determine flavor profiles of cocoa beans after different roasting conditions; 3) to study the relationship between antioxidants and flavor patterns after roasting and optimize roasting condition. The cocoa beans will be roasted in a forced airflow drying oven for different times at different temperatures. High performance liquid chromatographic analysis will be conducted to determine procyanidin content in cocoa beans after different roasting conditions. Solid-phase microextraction coupled with gas chromatography-mass spectrometry will be applied to extract and quantify the contents of selective aroma compounds in beans after different roasting conditions. The balance between antioxidants and flavor profiles will be investigated and the optimum roasting conditions will be further investigated. This study is positioned to benefit the chocolate manufacture industry in BC and Canada by understanding the optimal roasting conditions to provide chocolate products with both satisfied flavor profile and relatively high antioxidant activity.

随着沿着诱人的风味和口感，巧克力对健康的益处也逐渐被消费者所接受 因为可可豆中含有大量的矢车菊苷配质。可可豆烘烤是影响这两个方面的关键步骤 巧克力产品的风味特征和抗氧化活性。沿着烘烤，可可豆的香气模式 豆类会发生变化，抗氧化剂的水平通常会下降。对平衡的理解 因此，在烘焙步骤期间风味特征和抗氧化活性之间的关系对于巧克力具有高价值 公司UBC食品科学与一家巧克力公司合作的目标是， 温哥华，Zimt工匠巧克力有限公司，具体如下：1）测定可可豆中抗氧化剂的含量， 2）确定不同烘焙条件后可可豆的风味特征; 3)研究抗氧化剂与烘烤后风味的关系，优化烘烤工艺 条件可可豆将在强制气流干燥炉中烘烤不同的时间， 温度采用高效液相色谱法测定原花青素 可可豆在不同烘烤条件下的含量。气相固相微萃取 采用色谱-质谱联用技术，提取并定量分析了选择性香气成分的含量 在不同的烘烤条件下，咖啡豆中的化合物。抗氧化剂和风味特征之间的平衡 并进一步研究了最佳焙烧条件。本研究定位于 通过了解最佳烘焙工艺， 提供具有满意的风味特征和相对高的抗氧化剂的巧克力产品的条件 活动