The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans

“…Ground fat-free meal was stirred w;i.th 3N perchloric acid (25 (79), and organic solids (64) were determined Qefore and after refluxing using published procedures.…”

Section: Perchloric Acid Extractionmentioning

confidence: 99%

Precursors of typical and atypical roasted peanut flavor

Newell¹,

Mason²,

Matlock³

1967

J. Agric. Food Chem.

153

128

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“…Heating at a temperature of 150° C induces a Strecker degradation of amino acids and complex nonenzymatic browning (Maillard) reactions. The nature of cocoa flavor precursors has been extensively studied (94)(95)(96)(97)(98)(99)(100)(101)(102)(103)(104)(105)(106)(107)(108)(109)(110). It has also been shown recently that the pleasant bitterness of cocoa is due to the interaction of theobromine and diketopiperazines which are formed during the roasting of cocoa beans (111).…”

Section: Chronological Identification Of Coffee Volatilesmentioning

confidence: 99%

Coffee, cocoa, and tea

Flamen

1989

Food Reviews International

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This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.

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“…In roasting, these precursors participate in a series of biochemical reactions that occur inside of the grain, producing the characteristic chocolate "flavor". [6][7][8][9][10][11] Among them are included reactions of caramelization, "Maillard" and oxidation of polyphenols. As Davies & Labuzza, 12 pointed out, the most important influence the Maillard reaction has on confectionery is the formation color, volatile and taste, mainly during processing, e.g.…”

Section: Introductionmentioning

confidence: 99%

Identification of the Volatile Compounds in the roasting Venezuela Criollo cocoa beans by Gas Chromatography-Spectrometry Mass

Álvarez¹,

Pérez²,

Lares³

et al. 2016

JNHFE

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An identification of the volatile compounds from the fermented dried and toasted (at 20°C, 25minutes) cocoa beans from a population of selected cocoa, were studied. The selected material "Criollo" (205 trees) was gathered from the plantation "El Pedregal" located at the south of Maracaibo Lake, Rio Frio " Mérida state, Venezuela. The volatile fraction was extracted and analyzed by gas chromatography coupled to a mass spectrometer (SPME/ MS). The goal of the researching was the quantification of the content of organic volatile compounds developed by effect of the cocoa roasting. Volatile identification was performed comparing the retention indices and mass spectra obtained with those of the compounds existing as reference in the bank of the "Wiley Mass Spectral Data". Sixty-nine volatile compounds that were grouped into 12 chemical families were identified. Aldehydes, alcohols, acids, hydrocarbons, pyrazines and diverse compounds, were the compounds prevalent in the volatile fraction of roasted cocoa. As conclusion this research permits the establishment of the identification and sensory quality of the Venezuelan creole cocoa, is of consensus that the volatile profile of the Venezuelan cocoa, which is highly appreciated by the chocolatiers of the world, has been fewer studied. It is also observed that there is an effect of post-harvest treatment (fermentation, drying) and roasted on the formation of flavor compounds in the fraction of roasted cacao. The results of these studies also show that SPME has a significant advantage over more traditional methods for analysis of volatile compounds in the cocoa beans post-harvest process: no fermented, fermented, dried and roasted.Keywords: cocoa, gas chromatography, mass, retention indices Journal of Nutritional Health & Food EngineeringResearch Article Open Access Identification of the volatile compounds in the roasting Venezuela criollo cocoa beans by gas chromatography-spectrometry mass 660Copyright: ©2016 Álvarez et al.Citation: Álvarez C, Pérez E, Lares MDC, et al. Identification of the volatile compounds in the roasting Venezuela criollo cocoa beans by gas chromatographyspectrometry mass.

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The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans

Cited by 43 publications

References 4 publications

Precursors of typical and atypical roasted peanut flavor

Precursors of typical and atypical roasted peanut flavor

Coffee, cocoa, and tea

Identification of the Volatile Compounds in the roasting Venezuela Criollo cocoa beans by Gas Chromatography-Spectrometry Mass

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