Analysis of Cocoa flavour components and flavour precursors

In this chapter the extraction, purification procedures and chromatographical methods as well as apparative conditions and reagents are described in view of their application for the analysis of cocoa and chocolate flavour. Special attention is given to the evaluation of cocoa flavour precursors (amino acids, sugars, purins, phenolic compounds) and the cocoa flavour volatiles. The influence of the fermentation and the roasting process on the cocoa flavour quality is demonstrated. Special applications of modern GLC- and HPLC-methods on cocoa flavour analysis are dealt with. The whole volume provides a useful tool for everyone involved in the analysis of beverages, especially the evaluation of plant-produced flavours, colours and aromatics, vitamines, carbonic acids and stimulating substances in juices of fruit, tomatoes or cocoa, tea and coffee. (ILV)