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An assessment of some claims relating to the production and composition of chocolate aroma

by López, A; Quesnel, V.C.
Publisher: 1971Subject(s): CACAO | CHOCOLATE | AROMA | COMPOSICION QUIMICA | CROMATOGRAFIA | ANALISIS QUIMICO | AMINOACIDOS | PEPTIDOS | COMPUESTOS AROMATICOS | CACAO (PLANT) | CHOCOLATE | CHEMICAL COMPOSITION | CHROMATOGRAPHY | AMINO ACIDS | PEPTIDES | AROMATIC COMPOUNDS | CACAOYER | CHOCOLAT | COMPOSITION CHIMIQUE | CHROMATOGRAPHIE | ACIDE AMINE | PEPTIDE | COMPOSE AROMATIQUE In: International Chocolate Review (Suiza) v. 26(1) p. 19-20, 22Summary: 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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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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