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METHOD FOR THE MEASUREMENT OF PHENOLS ASSOCIATED WITH THE SMOKY/HAMMY FLAVOR DEFECT OF COCOA BEANS AND CHOCOLATE LIQUOR
Author(s) -
LEHRIAN D. W.,
KEENEY P. G.,
LOPEZ A. S.
Publication year - 1978
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.1365-2621.1978.tb02407.x
Subject(s) - flavor , phenols , food science , chemistry , taste , extraction (chemistry) , chromatography , organic chemistry
A procedure for extraction of flavor components from cocoa beans and chocolate liquor with acetonitrile is described. After removal of interfering substances, phenolic compounds in the extract are reacted with N,2,6‐trichloro‐p‐benzoquinoneimine to form colored indophenols. A high correlation (0.89) was found between the concentration of phenols and the results of taste panel evaluation for the smoky/hammy defect caused by smoke contamination. The procedure is applicable to quality control evaluation of cocoa beans and chocolate liquor received from producing countries.