LINALOOL CONTENTS AS CHARACTERISTIC OF SOME FLAVOR GRADE COCOAS

被引：49

作者：

ZIEGLEDER, G

机构：

[1] Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung, München 50, D-8000

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 4-5期

关键词：

D O I：

10.1007/BF01202432

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The terpenes present in cocoa flavour were analysed by means of gas chromatography-mass spectrometry. The pyranoid linalool oxides, ocimene and nerolidol, were identified for the first time as cocoa volatiles. Linalool, which is the major terpene component in cocoa contributes markedly to the flowery and tea-like flavour of some cocoa varieties. Flavour grade beans contain relatively high concentrations of linalool and basic grade cocoas possess. The isolation of linalool by means of intensive (simultaneous distillation extraction) and more gentle methods (vacuum condensation) yields similar quantitative results. The estimation of the concentration ratio of linalool/benzaldehyde within steam distillates ist suitable for the industrial quality control of unroasted cocoas. © 1990 Springer-Verlag.

引用

页码：306 / 309

页数：4

共 17 条

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