Ziegleder, G.G.Ziegleder2022-03-032022-03-031991https://publica.fraunhofer.de/handle/publica/17978110.1007/BF01202506Extracts 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.enaromacocoaflavorGaschromatographiegaschromatographyKakaomass spectrometryMassenspektrometrieroastingRöstung664688journal article