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Composition of flavor extracts of raw and roasted cocoas

Zusammensetzung der Aromaextrakte roher und gerösteter Kakaos

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Zusammenfassung

Extrakte aus entfetteten rohen oder gerösteten Kakaos wurden anhand der GC/MS quantitativ untersucht. Rund zwanzig Aromastoffe wurden dabei erstmals in Kakao nachgewiesen, darunter Furaneol, Hydroxymethylpyridin, 2-Pyrrolidon, Brenzcatechin, Phenethylamid und Tiglinsaure. Die Entwicklung von Zukkerabbauprodukten beim Trocknen und Rösten von Kakao ist besonders von technologischem Interesse.

Summary

Extracts from defatted raw or roasted cocoas were analysed quantitatively by means of gas chromatography/mass spectrometry. About 20 flavor compounds were identified for the first time as cocoa volatiles, among them furaneol, hydroxymethylpyridines, 2-pyrrolidone, 1,2-benzenediol, phenethylamides and tiglic acid. The development of sugar degradation products during drying and roasting of cocoa is of special technological interest.

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Authors and Affiliations

  1. Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung, Schragenhofstrasse 35, W-8000, München 50, Federal Republic of Germany

    Gottfried Ziegleder

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  1. Gottfried Ziegleder
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Ziegleder, G. Composition of flavor extracts of raw and roasted cocoas. Z Lebensm Unters Forch 192, 521–525 (1991). https://doi.org/10.1007/BF01202506

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  • DOI: https://doi.org/10.1007/BF01202506

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