Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Flavonoids and phenolic acids were identified in the ethyl-acetate-soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids (p-coumarie, caffeic, and chloro-genie) were found. The ethyl-acetate-soluble fraction of the aroma precursors does not appear to be essential to production of the primary characteristic aroma of chocodate.
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