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Verfahrenstechnische Einflüsse auf Kakaoaroma. Teil I

Technical influences on cocoa flavour. Part I
: Ziegleder, G.

Zucker- und Süßwaren Wirtschaft 46 (1993), No.2, pp.60-64
ISSN: 0373-0204
Journal Article
Fraunhofer ILV ( IVV) ()
Analyse; analysis; aroma; aromaausbeute; aromavorstufe; cocoa flavour; drying; flavour yield; gas chromatography; Gaschromatographie; Geschmack; Kakaoaroma; key compound; Leitsubstanz; milling; precursor; roasting; Rösten; Trocknen; Vermahlen

Cocoa flavour is isolated via steam distillation and extraction and analysed by means of gas chromatography - mass spectrometry. The analytical results were correlated with several technological parameters. So the influences of roast intensity, of milling and of a treatment of cocoa with steam or sugar solutions was studied. Several flavour key compounds were identified which vidicate technological influences and may in future be used for process control. The results show the great importance of the drying conditions onto the flavour quality and flavour intensity. A steam treatment of unroasted cocoa may cause flavour problems if the cocoa nibs are not sufficiently dried before roasting. If optimately treated a sequence of steaming, drying and roasting may increase flavour quality. The analytical methods may be used to explain flavour failures of cocoa or to optimize the flavour quality.