Zusammenfassung
In Kakaoaroma wurden anhand GC/MS einige Terpene nachgewiesen, darunter erstmals auch die pyranoiden Linalooloxide, Ocimen und Nerolidol. Linalool als Hauptkomponente dieser Gruppe trägt wesentlich zum blumigen und tee-artigen Aroma einiger Kakaosorten bei. Edelkakaos weisen relativ hohe, Konsumkakaos niedrige Linalool-Konzentrationen auf. Die Isolierung von Linalool unter drastischen (simultane Destillation Extraktion) und milden Bedingungen (Vakuum-Kondensation) liefert ähnliche quantitative Ergebnisse. Die Bestimmung des Konzentrationsverhältnisses von Linalool/Benzaldehyd in Wasserdampfdestillaten eignet sich zur industriellen Qualitätskontrolle von Rohkakao.
Summary
The terpenes present in cocoa flavour were analysed by means of gas chromatography-mass spectrometry. The pyranoid linalool oxides, ocimene and nerolidol, were identified for the first time as cocoa volatiles. Linalool, which is the major terpene component in cocoa contributes markedly to the flowery and tea-like flavour of some cocoa varieties. Flavour grade beans contain relatively high concentrations of linalool and basic grade cocoas possess. The isolation of linalool by means of intensive (simultaneous distillation extraction) and more gentle methods (vacuum condensation) yields similar quantitative results. The estimation of the concentration ratio of linalool/benzaldehyde within steam distillates ist suitable for the industrial quality control of unroasted cocoas.
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Ziegleder, G. Linalool contents as characteristic of some flavor grade cocoas. Z Lebensm Unters Forch 191, 306–309 (1990). https://doi.org/10.1007/BF01202432
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DOI: https://doi.org/10.1007/BF01202432