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1991
Journal Article
Titel
Composition of flavor extracts of raw and roasted cocoas.
Alternative
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.