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Composition of flavor extracts of raw and roasted cocoas.
Zusammensetzung der Aromaextrakte roher und gerösteter Kakaos
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.