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标题：Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin
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作者：Umile Gianfranco Spizzirri ; Francesca Ieri ; Margherita Campo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：8
页码：306-324
DOI：10.3390/foods8080306
出版社：MDPI Publishing
摘要：Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). In all samples, methylxantines (2.22–12.3 mg kg−1) were the most abundant followed by procyanidins (0.69–9.39 mg kg−1) and epicatechin (0.16–3.12 mg kg−1), all reduced by heat treatments. Volatile organic compounds and BAs showed variable levels and distributions. Although showing the highest BAs total content (28.8 mg kg−1), Criollo variety presented a good aroma profile, suggesting a possible processing without roasting. Heat treatments influenced the aroma compounds especially for Nicaragua sample, increasing more than two-fold desirable aldehydes and pyrazines formed during the Maillard cascade and the Strecker degradation. As the temperature increased, the concentration of BAs already present in raw samples increased as well, although never reaching hazardous levels.
关键词：cocoa nibs; roasting; bioactive amines; polyphenols; volatile organic compounds; geographical areas cocoa nibs ; roasting ; bioactive amines ; polyphenols ; volatile organic compounds ; geographical areas