The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans

Rohan, T. A.; Stewart, T.

doi:10.1111/j.1365-2621.1966.tb00479.x

Cited by 42 publications

(20 citation statements)

References 6 publications

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“…coffee (Bondarovich etal., 1967;Goldman et a[., 1967), and potato chips (Deck and Chang, 1965). For that matter, the flavor precursors described are amazingly similar to those found in cocoa by Rohan and Stewart, (1966a;1966b) and Pinto and Chichester (1966). Thus, even though we now have considerable information about compounds which contribute "nutty" or "roasted" character to several roasted foods, the characteristic peanut component or components and their precursors remain elusive.…”

Section: Relationship O F Flavor Components To Flavor Precursorsmentioning

confidence: 89%

Nonvolatile flavor components of peanuts

Mason¹,

Newell²,

Johnson³

et al. 1969

J. Agric. Food Chem.

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The texture and sweet taste of raw peanuts are changed relatively little during roasting and they contribute significantly to the over-all flavor sensation obtained from roasted peanuts. Roastedn'itty character of roasted peanuts results largely from the reactions of reducing sugars, liberated from sucrose, with free amino acids. The majority of these amino acids are released from a large peptide during roasting. The biogenesis of this peptide and phenylalanine coincides with the maturation process which is necessary for development of good roasted peanut flavor. Biogenesis of sucrose and glutamic acid are positively correlated with maturation only in the latter half of the season. Work in model systems using liC-glucose has shown that many of the pyrazines of roasted peanuts can arise from the glucose, fructose, and free amino acids found in raw peanuts.n 1963 when the authors began work on roasted peanut flavor and its precursors, very little was known about I the subject. Holley (1943, 1952) had studied gases expelled during roasting and found that carbon dioxide and water were the major components expelled while ammonia, hydrogen sulfide, carbonyl compounds, and carbon monoxide were produced in smaller amounts. Hoffpauir (1953) reviewed what was known of raw peanut composition and speculated on the changes that might occur in raw peanuts during roasting. That starch, protein, and fat were important flavor precursors per se appears to have been overspeculation by Hoffpauir in light of present knowledge. The evidence for this conclusion is presented here in some detail.Only a few comments about the flavor of raw peanuts are included in this report. The raw or "beany" nature of raw peanuts disappears upon roasting but the inherent "sweet" character of raw peanuts remains after roasting to contribute considerable sweetness to the integrated flavor response of roasted peanuts. Although raw peanuts are already brittle and "chewy" they become even more so upon roasting. EXPERIMENTAL PROCEDURESDetails of the procedures for extracting the raw peanuts have been published elsewhere (Newell e/ a/., 1967; along with methods for treating the extracts before amino acid. peptide, and sugar analyses were made.Sugars were determined as their trimethyl-silyl ethers (Newell et a/., 1967) and amino acids and peptides were determined using the Beckman Model 120C amino acid analyzer. Peptides 1 and 2 were preparatively chromatographed and collected from the Model 120C analyzer. Larger amounts of peptide 2 were successfully prepared by placing the extracts on a Dowex-1-acetate column and washing the neutral and basic amino acids off the column with water. Elution with 2 N acetic acid removed aspartic and glutamic acid quickly but the highly acidic peptide came off slowly with some difficulty. During this elution apparently some of peptide 2 was converted to peptide 1.Hydrolysis of the peptides was carried out in 6N HCI in sealed borosilicate glass tubes at 110" C. for 12 hours and component amino acids were analyzed on the amino ...

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Section: Relationship O F Flavor Components To Flavor Precursorsmentioning

confidence: 89%

Nonvolatile flavor components of peanuts

Mason¹,

Newell²,

Johnson³

et al. 1969

J. Agric. Food Chem.

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“…light of the work of to postulate a plausible mechanism, shown in Figure 5, for t;he conversion of amino acids and sugars to volatile compounds associated with peanut flavor. The mechanism, which includes ideas set forth by Hodge (37 ,46) and B,ohan and Stewart (21), involves the initial addition of an amino·acid to the anomeric;; carbon atom.of an aldose followed by dehydration to the 1,2-.eneaminol (I) and elimination of hydroxyl ion to give the Schiff base cation (II). The Schiff base cation can undergo hydrolysis to an a-dicarbonyl compound (III) which is converted to browning pigments by a series of steps.…”

Section: Changes In Carbohydrates During Roastingmentioning

confidence: 99%

“…Rohan and Stewart (21) In some particularly elegant work, Pinto and Chichester (24) determined individual amino acids and total reducing sugars utilized during . roasting of cocoa.…”

Section: Peanut Flavor Componentsmentioning

confidence: 99%

Precursors of typical and atypical roasted peanut flavor

Newell¹,

Mason²,

Matlock³

1967

J. Agric. Food Chem.

153

128

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“…Heating at a temperature of 150° C induces a Strecker degradation of amino acids and complex nonenzymatic browning (Maillard) reactions. The nature of cocoa flavor precursors has been extensively studied (94)(95)(96)(97)(98)(99)(100)(101)(102)(103)(104)(105)(106)(107)(108)(109)(110). It has also been shown recently that the pleasant bitterness of cocoa is due to the interaction of theobromine and diketopiperazines which are formed during the roasting of cocoa beans (111).…”

Section: Chronological Identification Of Coffee Volatilesmentioning

confidence: 99%

Coffee, cocoa, and tea

Flamen

1989

Food Reviews International

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This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.

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The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans

Cited by 42 publications

References 6 publications

Nonvolatile flavor components of peanuts

Nonvolatile flavor components of peanuts

Precursors of typical and atypical roasted peanut flavor

Coffee, cocoa, and tea

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