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The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids
Author(s) -
ROHAN T. A.,
CONNELL M.
Publication year - 1964
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.1365-2621.1964.tb01761.x
Subject(s) - aroma , flavonols , chemistry , caffeic acid , ethyl acetate , fraction (chemistry) , food science , quercetin , polyphenol , organic chemistry , antioxidant
SUMMARY Flavonoids and phenolic acids were identified in the ethyl‐acetate‐soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids ( p ‐coumarie, caffeic, and chloro‐genie) were found. The ethyl‐acetate‐soluble fraction of the aroma precursors does not appear to be essential to production of the primary characteristic aroma of chocodate.