The Chemistry behind Chocolate Production

被引：83

作者：

Barisic, Veronika ^{[1
]}

Kopjar, Mirela ^{[1
]}

Jozinovic, Antun ^{[1
]}

Flanjak, Ivana ^{[1
]}

Ackar, Durdica ^{[1
]}

Milicevic, Borislav ^{[1
]}

Subaric, Drago ^{[1
]}

Jokic, Stela ^{[1
]}

Babi, Jurislav ^{[1
]}

机构：

[1] Josip Juraj Strossmayer Univ Osijek, Fac Food Technol Osijek, Franje Kuhaca 20, Osijek 31000, Croatia

来源：

MOLECULES | 2019年 / 24卷 / 17期

关键词：

chocolate; cocoa beans; Maillard reactions; polyphenols; pyrazines; FERMENTED COCOA BEANS; VOLATILE COMPOUNDS; ROASTING CONDITIONS; FLAVOR PRECURSORS; DARK CHOCOLATE; TEMPERATURE; POLYPHENOL; PROFILE; PROTEIN; AMINES;

D O I：

10.3390/molecules24173163

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard's reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.

引用

页数：13

共 57 条

[1] Effect of farm and industrial processing on the amino acid profile of cocoa beans [J].