The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans

摘要

SUMMARY—An imporved method of roasting milligram order quantities of chocolate aroma precursors in a flash heater attached to a gas chromatograph has permitted semi‐quantitative measurements of the aroma volatiles produced from samples withdrawn at intervals from fermenting heaps of cocoa beans. The observed increase in aroma concentration with increased duration of fermentation, and the time at which maximal concentration occurs, are in line with previous experience and with recent investigations on the production of free amino acids and reducing sugars, these substances being strongly suspected as aroma precurs