Comparision of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans
Resource
Journal of the American Oil Chemists' Society, 63(8), 1031-1036
Journal
Journal of the American Oil Chemists Society
Pages
1031-1036
Date Issued
1986
Date
1986
Author(s)
Carlin, James T.
Lee, Ken N.
Hsieh, Oliver A.-L.
Hwang, Lucy Sun
Ho, Chi-Tang
Chang, Stephen S.
Abstract
Abstract A total of nine acidic and 83 basic compounds was identified in the roasted and unroasted cocoa butter samples. Forty seven of the compounds identified are being reported for the first time in cocoa. The higher concentration of short chain fatty acids in the unroasted cocoa butter is responsible for its acidic aroma characteristics. The roasted cocoa butter generally contained greater numbers and higher concentrations of compounds whose formations would be favored by thermal processing. These compounds included pyrazines, thiazoles, oxazoles and pyridines. The aromas of many of these compounds are characteristic of the aroma differences between the two cocoa butters and contribute to the cocoa aroma of roasted cocoa butter.
Type
journal article
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