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.
Main Authors: | 113592 Rostagno, W., 110340 Reymond, D., 128605 Viani, R. |
---|---|
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!
|
Similar Items
-
Influence of deodorization on the quality and properties of cocoa butter
by: 129491 Vinkenborg, G., et al.
Published: (1970) -
The quality of cocoa beans-the needs of the manufacturer
by: 106609 Powell, B.D., et al.
Published: (1982) -
Calidad de las almendras de cacao; necesidades del fabricante
by: 106609 Powell, B.D.
Published: (1982) -
The contribution of genotype to cocoa (Theobroma cacao L.) flavour
by: 57826 Clapperton, J., et al.
Published: (1994) -
Cocoa beans: chocolate manufacturers' quality requirements
by: 3590 Biscuit, Cake, Chocolate and Confectionery Alliance, Londres (RU)
Published: (1996)