An assessment of some claims relating to the production and composition of chocolate aroma
Claims relating to the production and composition of chocolate aroma have been re-assessed. Heated mixtures of reducing substances and amino acids or peptides gave odours which resemble some foods but a chocolate-like odour was not encountered in this survey. The outstanding importance of isovaleral dehyde and dimethyl disulphide to chocolate aroma and the contribution of compounds resulting from sugar-amino-acid degradation reactions are confirmed. Attention is drawn to the contribution of aromatic compounds and the possible importance of sulphur compound other than dimetyl disulphide.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1971
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| Subjects: | CACAO, CHOCOLATE, AROMA, COMPOSICION QUIMICA, CROMATOGRAFIA, ANALISIS QUIMICO, AMINOACIDOS, PEPTIDOS, COMPUESTOS AROMATICOS, |
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| Summary: | Claims relating to the production and composition of chocolate aroma have been re-assessed. Heated mixtures of reducing substances and amino acids or peptides gave odours which resemble some foods but a chocolate-like odour was not encountered in this survey. The outstanding importance of isovaleral dehyde and dimethyl disulphide to chocolate aroma and the contribution of compounds resulting from sugar-amino-acid degradation reactions are confirmed. Attention is drawn to the contribution of aromatic compounds and the possible importance of sulphur compound other than dimetyl disulphide. |
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