AMYL ALCOHOLS AS COMPOUNDS INDICATIVE OF RAW COCOA BEAN QUALITY

Authors
OBERPARLEITER S ZIEGLEDER G
Citation
S. Oberparleiter et G. Ziegleder, AMYL ALCOHOLS AS COMPOUNDS INDICATIVE OF RAW COCOA BEAN QUALITY, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(2), 1997, pp. 156-160
Citations number
25
Categorie Soggetti
Food Science & Tenology
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY → ACNP
ISSN journal
14314630
Volume
204
Issue
2
Year of publication
1997
Pages
156 - 160
Database
ISI
SICI code
1431-4630(1997)204:2<156:AAACIO>2.0.ZU;2-W
Abstract
Amyl alcohols were isolated from raw cocoa beans by steam distillation and quantified by means of gas chromatography. Concentration ratios b etween primary and secondary amyl alcohols and between alcohols, aldeh ydes and acetates were calculated. These ratios indicate the fermentat ion degree and possible staling of cocoa beans. Hence, flavour quality of raw cocoa beans may be measured and the method used for industrial quality control.