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.
| Principais autores: | , , |
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| Formato: | biblioteca |
| Publicado em: |
1970
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| Assuntos: | MANTECA DE CACAO, AROMA, DESODORIZACION, PROPIEDADES ORGANOLEPTICAS, PROCESAMIENTO, |
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