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  4. Composition of flavor extracts of raw and roasted cocoas.
 
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1991
Journal Article
Title

Composition of flavor extracts of raw and roasted cocoas.

Other Title
Zusammensetzung der Aromaextrakte roher und gerösteter Kakaos
Abstract
Extracts from defatted raw or roasted cocoas were analysed quantitatively by means of gas chromatography/mass spectrometry. About 20 flavor compounds were identified for the first time as cocoa volatiles, among them furaneol, hydroxymethylpyridines, 2-pyrrolidone, 1,2-benzenediol, phenethylamides and tiglic acid. The development of sugar degradation products during drying and roasting of cocoa is of special technological interest.
Author(s)
Ziegleder, G.
Journal
Zeitschrift für Lebensmittel-Untersuchung und -Forschung  
DOI
10.1007/BF01202506
Language
English
ILV  
Keyword(s)
  • aroma

  • cocoa

  • flavor

  • Gaschromatographie

  • gaschromatography

  • Kakao

  • mass spectrometry

  • Massenspektrometrie

  • roasting

  • Röstung

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