Abstract
SUMMARYThe precursors of chocolate aroma were concentrated, in a fraction amounting to some 5% of the fermented shell‐free cocoa bean, by solvent extraction and dialysis. The concentrate, which was soluble in both methanol and water, comprised sugars, amino acids, and flavonoids, and produced chocolate aroma when heated. Examination of unfermented cocoa bean revealed significant differences in these components prior to fermentation.
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