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Kinetics of flavour and aroma changes in thermally processed cupuaçu ( Theobroma grandiflorum ) pulp
Author(s) -
Silva Filipa M,
Sims Charles,
Balaban Murat O,
Silva Cristina L M,
O’Keefe Sean
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(20000501)80:6<783::aid-jsfa622>3.0.co;2-r
Subject(s) - theobroma , flavour , pulp (tooth) , aroma , chemistry , kinetics , food science , isothermal process , horticulture , thermodynamics , medicine , physics , pathology , quantum mechanics , biology
Changes in ‘fresh’ and ‘cooked‐notes’ during thermal treatment of cupuaçu ( Theobroma grandiflorum ) pulp were evaluated and modelled. Isothermal experiments in the temperature range of 70–98 °C were carried out and a non‐linear regression was performed to all data to estimate kinetic parameters. ‘Fresh’ and ‘cooked‐notes’ change followed simple first‐order (Ea = 78–82 kJ·mol −1 , z = 30–31 °C) and reversible first order (Ea = 80–85 kJ·mol −1 ) kinetics, respectively. Although ‘cooked‐notes’ were linearly correlated with ‘fresh‐notes’ ( R 2 = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes. © 2000 Society of Chemical Industry