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Composition of flavor extracts of raw and roasted cocoas.

Zusammensetzung der Aromaextrakte roher und gerösteter Kakaos

DOI: 10.1007/BF01202506

	Zeitschrift für Lebensmittel-Untersuchung und -Forschung 192 (1991), No.6, pp.521-525 : Tab.,Lit. ISSN: 0044-3026

	English
	Journal Article
	Fraunhofer ILV ( IVV) ()
	aroma; cocoa; flavor; Gaschromatographie; gaschromatography; Kakao; mass spectrometry; Massenspektrometrie; roasting; Röstung

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.