Characterisation of deodorised cocoa butter
The volatile aroma of cocoa butter is determined by the quality of the initial cocoa, as well as the processing operations applied. The measurement of the optical density at 278 nm of a steam distillate of cocoa butter gives an aroma index which is reproducible when the distillation conditions are standardised. A certain correlation has been found to exist between the value of this index and the organoleptic evaluation. The volatile substances involved in this UV absorption are mainly nitrogenous heterocyclic compounds (pyrazines and pyrroles) already identified in the cocoa aroma. The method was used to study the influence of the cocoa butter processing on the aroma. The deodorisation process does not alter in any significant manner the composition of the cocoa butter and its stability to oxidation.
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | biblioteca |
| Published: |
1970
|
| Subjects: | MANTECA DE CACAO, AROMA, DESODORIZACION, PROPIEDADES ORGANOLEPTICAS, PROCESAMIENTO, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
KOHA-OAI-BVE:69458 |
|---|---|
| record_format |
koha |
| spelling |
KOHA-OAI-BVE:694582020-02-03T21:36:33ZCharacterisation of deodorised cocoa butter 113592 Rostagno, W. 110340 Reymond, D. 128605 Viani, R. 1970The volatile aroma of cocoa butter is determined by the quality of the initial cocoa, as well as the processing operations applied. The measurement of the optical density at 278 nm of a steam distillate of cocoa butter gives an aroma index which is reproducible when the distillation conditions are standardised. A certain correlation has been found to exist between the value of this index and the organoleptic evaluation. The volatile substances involved in this UV absorption are mainly nitrogenous heterocyclic compounds (pyrazines and pyrroles) already identified in the cocoa aroma. The method was used to study the influence of the cocoa butter processing on the aroma. The deodorisation process does not alter in any significant manner the composition of the cocoa butter and its stability to oxidation.The volatile aroma of cocoa butter is determined by the quality of the initial cocoa, as well as the processing operations applied. The measurement of the optical density at 278 nm of a steam distillate of cocoa butter gives an aroma index which is reproducible when the distillation conditions are standardised. A certain correlation has been found to exist between the value of this index and the organoleptic evaluation. The volatile substances involved in this UV absorption are mainly nitrogenous heterocyclic compounds (pyrazines and pyrroles) already identified in the cocoa aroma. The method was used to study the influence of the cocoa butter processing on the aroma. The deodorisation process does not alter in any significant manner the composition of the cocoa butter and its stability to oxidation.MANTECA DE CACAOAROMADESODORIZACIONPROPIEDADES ORGANOLEPTICASPROCESAMIENTOInternational Chocolate Review (Suiza) |
| institution |
IICA |
| collection |
Koha |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Sistema de Bibliotecas IICA/CATIE |
| topic |
MANTECA DE CACAO AROMA DESODORIZACION PROPIEDADES ORGANOLEPTICAS PROCESAMIENTO MANTECA DE CACAO AROMA DESODORIZACION PROPIEDADES ORGANOLEPTICAS PROCESAMIENTO |
| spellingShingle |
MANTECA DE CACAO AROMA DESODORIZACION PROPIEDADES ORGANOLEPTICAS PROCESAMIENTO MANTECA DE CACAO AROMA DESODORIZACION PROPIEDADES ORGANOLEPTICAS PROCESAMIENTO 113592 Rostagno, W. 110340 Reymond, D. 128605 Viani, R. Characterisation of deodorised cocoa butter |
| description |
The volatile aroma of cocoa butter is determined by the quality of the initial cocoa, as well as the processing operations applied. The measurement of the optical density at 278 nm of a steam distillate of cocoa butter gives an aroma index which is reproducible when the distillation conditions are standardised. A certain correlation has been found to exist between the value of this index and the organoleptic evaluation. The volatile substances involved in this UV absorption are mainly nitrogenous heterocyclic compounds (pyrazines and pyrroles) already identified in the cocoa aroma. The method was used to study the influence of the cocoa butter processing on the aroma. The deodorisation process does not alter in any significant manner the composition of the cocoa butter and its stability to oxidation. |
| format |
|
| topic_facet |
MANTECA DE CACAO AROMA DESODORIZACION PROPIEDADES ORGANOLEPTICAS PROCESAMIENTO |
| author |
113592 Rostagno, W. 110340 Reymond, D. 128605 Viani, R. |
| author_facet |
113592 Rostagno, W. 110340 Reymond, D. 128605 Viani, R. |
| author_sort |
113592 Rostagno, W. |
| title |
Characterisation of deodorised cocoa butter |
| title_short |
Characterisation of deodorised cocoa butter |
| title_full |
Characterisation of deodorised cocoa butter |
| title_fullStr |
Characterisation of deodorised cocoa butter |
| title_full_unstemmed |
Characterisation of deodorised cocoa butter |
| title_sort |
characterisation of deodorised cocoa butter |
| publishDate |
1970 |
| work_keys_str_mv |
AT 113592rostagnow characterisationofdeodorisedcocoabutter AT 110340reymondd characterisationofdeodorisedcocoabutter AT 128605vianir characterisationofdeodorisedcocoabutter |
| _version_ |
1756057249907736577 |