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The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans
Author(s) -
ROHAN T. A.
Publication year - 1967
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.1365-2621.1967.tb09695.x
Subject(s) - aroma , roasting , chemistry , fermentation , food science , gas chromatography , chromatography , cocoa bean
SUMMARY— An imporved method of roasting milligram order quantities of chocolate aroma precursors in a flash heater attached to a gas chromatograph has permitted semi‐quantitative measurements of the aroma volatiles produced from samples withdrawn at intervals from fermenting heaps of cocoa beans. The observed increase in aroma concentration with increased duration of fermentation, and the time at which maximal concentration occurs, are in line with previous experience and with recent investigations on the production of free amino acids and reducing sugars, these substances being strongly suspected as aroma precursors.