Precursors of chocolate aroma

descriptionPublicationkeyboard_double_arrow_right Article 01 Nov 1963 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 14, pages 799-805 (issn: 0022-5142, eissn: 1097-0010,

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Authors: T. A. Rohan;

doi: 10.1002/jsfa.2740141105

Precursors of chocolate aroma

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Abstract

AbstractAttempts have been made to isolate from cocoa beans those components which, when heated, give rise to the characteristic aroma of chocolate. These chocolate aroma ‘precursors’ have been concentrated in a fraction, soluble in water, and methanol, which constitutes some 5% of the shell‐free bean, and which is composed of sugars, amino‐acids and flavonoids.

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