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

Changes in 'fresh' and 'cooked-notes' during thermal treatment of cupuacu ( Theobroma grandiflorum) pulp were evaluated and modelled. Isothermal experi ments in the temperature range of 70-98 degrees C were carried out and a no n-linear regression was performed to all data to estimate kinetic parameter s. 'Fresh' and 'cooked-notes' change followed simple first-order (Ea = 78-8 2 kJ.mol(-1), z = 30-31 degrees C) and reversible first order (Ea = 80-85 k J mol(-1)) kinetics, respectively. Although 'cooked-notes' were linearly co rrelated with 'fresh-notes' (R-2 = 0.99), the former was a better indicator for quality degradation. These results are useful to design pasteurisation processes while minimising sensory changes. (C) 2000 Society of Chemical I ndustry.