COMPOSITION OF FLAVOR EXTRACTS OF RAW AND ROASTED COCOAS

被引：53
作者：
ZIEGLEDER, G
机构：
[1] Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung, München 50, W-8000
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 192卷 / 06期
关键词：
D O I：
10.1007/BF01202506
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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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页码：521 / 525
页数：5
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