• Chemistry, Medicine
  • Published in
    Journal of agricultural and…
    2006
  • DOI:10.1021/jf060728k

Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.

@article{Frauendorfer2006IdentificationOT,
  title={Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.},
  author={Felix Frauendorfer and Peter Schieberle},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 15},
  pages={
          5521-9
        }
}
Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 2- and 3-methylbutanoic acid (sweaty, rancid), dimethyl trisulfide (cooked cabbage), 2-ethyl-3,5-dimethylpyrazine (potato-chip-like), and phenylacetaldehyde… CONTINUE READING

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