New volatile components of roasted cocoa
One-hundred-eighty-one compounds were isolated from solvent extracts of commercial cocoa powder by gas-liquid chromatography, and identified by spectral means. Identifications were accomplished by comparison of the unknowns with authentic samples, using infrared spectra, retention times on two glc columns and, in a number of cases, mass spectra. One-hundred and twelve constituents were found for the first time. On 81 of them the authors have already reported in the form of a preliminary communication. The present article contains experimental details on the entire work.
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| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
1971
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| Subjects: | CACAO, TOSTADO, COMPUESTOS VOLATILES, COMPOSICION QUIMICA, CROMATOGRAFIA LIQUIDA ALTA PRESION, |
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