Supercritical fluid extraction of pyrazines in roasted cocoa beans: Effect of pod storage period

M. Marsin Sanagi, and Wong, Pik Hung and Suhaimi Md Yasir, (2016) Supercritical fluid extraction of pyrazines in roasted cocoa beans: Effect of pod storage period. Journal of Chromatography A, 785. pp. 361-367. ISSN 0021-0673

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Abstract

Selected cocoa beans samples which had been subjected to various pod storage periods prior to fermentation were analysed for pyrazines. Carbon dioxide supercritical fluid extraction was used for the extraction of the compounds and quantitative and qualitative analyses of the extracts were achieved by using gas chromatography and gas chromatography mass spectrometry. Pyrazine compounds identified in the extract included pyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2.6-dimethylpyrazine, trimethylpyrazine and tetramethylpyrazine. The concentration of pyrazine compounds in the cocoa beans, in particular 2,6-dimethylpyrazine and tetramethylpyrazine were found to be largely proportional to pod storage period.

Item Type: Article
Uncontrolled Keywords: Cocoa beans , Pyrazines
Subjects: Q Science > QK Botany
Divisions: FACULTY > Faculty of Science and Natural Resources
Depositing User: Noraini
Date Deposited: 01 Mar 2018 02:19
Last Modified: 01 Mar 2018 02:19
URI: http://eprints.ums.edu.my/id/eprint/18934

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