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Studies on the Volatile Components of Different Varieties of Cocoa Beans
Author(s) -
BAILEY S. D.,
MITCHELL D. G.,
BAZINET M. L.,
WEURMAN C.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00076.x
Subject(s) - isobutyraldehyde , aroma , propionaldehyde , acetaldehyde , butyraldehyde , chemistry , roasting , food science , isoamyl alcohol , gas chromatography , chromatography , organic chemistry , alcohol , ethanol , catalysis
SUMMARY Volatile compounds in the aroma of five varieties of roasted and unroasted (raw) cocoa beans have been identified by mass spectral analysis and gas chromatography. The five common varieties selected for this study all contain the following compounds usually in this order of abundance: isovaleraldehyde, isobutyraldehyde, propionaldehyde, methyl alcohol, acetaldehyde, methyl acetate, n ‐butyraldehyde, and diacetyl. An additional eight compounds appear in smaller amounts. As evidenced by gas chromatographic analysis, the raw bean aroma contains the same components but in lower concentrations. The principal differences between varieties are shown to be due to the ratios of these compounds rather than new compounds. The effect of roasting period on the concentration of four aldehydes in the aroma of the ground bean is shown.