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--- theobroma_cacao_l [2020/12/06 08:34] – andreas
+++ theobroma_cacao_l [2020/12/06 08:43] (aktuell) – andreas
@@ Zeile 39: / Zeile 39: @@
 "A number of compounds have been identified by gas chromatography-olfactometry (GC-O) as key odorant compounds in dark chocolate. 2-Methylpropanal, 3-methylpropanal and 2-methylbutanal have been related to chocolate odors while trimethylpyrazine, 2,5-dimethylpyrazine and acetylpyrrole have been attributed cocoa odors. Methylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine and benzaldehyde added a hazelnut/almond note to the aroma profile of chocolate; ethylpyrazine, 3-ethyl-2,5-dimethylpyrazine and tetramethylpyrazine a roasty note." \\
 [Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Ducki, S., Miralles-Garcia, J., Zumbé, A., Tornero, A., Storey, D. M., Talanta, Vol.74(5), 2008, 1166-1174]
+"The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make‐up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood." \\
+[Aprotosoaie, Ana Clara, Simon Vlad Luca, and Anca Miron. "Flavor chemistry of cocoa and cocoa products—an overview." Comprehensive Reviews in Food Science and Food Safety 15.1 (2016): 73-91] [[https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12180]]
 {{:theobroma_cacao.jpg}} \\