Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp

Abstract

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’ (R2 = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes.