Study On Preparation Of Cocoa Flavor With Maillard Reaction

The Maillard reaction actually includes a series of complex chemical reactions, leading to the formation of flavors considered important in heated food processing.The main study of this paper was the method of preparing cocoa reaction flavor though Maillard reaction and its application. At the same time, we discuss possibly existent mechanism.The main content and results are as follow:1. The main amino acids and reducing sugar were obtained through the Plackett-Burman experiment design adopting for the first time. The materials of cocoa reaction flavor were leucine (2g), phenylalanine (1.5), glycine (1g), arginine (1g), glutamic acid (1g), serine (0.5g) and reducing sugars (3g glucose and 9g fructose).2. The best conditions were obtained through uniform design. The temperature and the moisture content of this system were respectively 124℃for 20min and 7.39%. At the same time, we found that the moisture content was the best important significant factor in this system.3. The cocoa essence was produced by modification of cocoa reaction flavor to apply in biscuit, hard candy and ice cream. It showed thermal stability advantage compared with selling compound cocoa essence in market. The product of 16min markedly improved tobacco smoking . The analysis of GC-MS pyrolysis also certified above point.4. The Maillard reaction system of cocoa reaction flavor was studied. We found that moisture content in range of 10~20% and acidic condition favored to the formation of the some main aromatic compounds. In addition, fructose was beneficial to the formation of pyrazines, while more aldehydes produced in the reaction of glucose. It was the primary stage of Maillard reaction before 5min, in this time amino acids and reducing sugars were a great lot of reducing. The formation process of two cocoa aldehyde ( 5-methyl-2-isopropyl-2-hexenal and 5-methyl-2-phenyl-2-hexenal ) was made clear.5. We use microwave oven instead of oil bath to product cocoa reaction flavor. The beat conditions were obtained. The time of reaction was 6.8min and the ratio of moisture/ glycol propylene (g/g) was 32.5:17.5 as the same material and amount as oil bath method. The cocoa reaction flavors prepared by the two methods were compared. The result was showed that the microwave methods could replace the oil bath methods to produce cocoa reaction flavor.