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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