Premium
The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans
Author(s) -
ROHAN T. A.,
STEWART T.
Publication year - 1966
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.1365-2621.1966.tb00480.x
Subject(s) - roasting , aroma , food science , flavor , chemistry , cocoa bean , deamination , sugar , maillard reaction , biochemistry , enzyme , fermentation
SUMMARY The destruction of reducing sugars during the roasting of cocoa beans was investigated and found to be almost complete. The significance of this observation is discussed in relation to the possible role played by the reducing sugars in the deamination of the free amino acids of the cocoa bean, and to flavor development.