Letter | Published:

Aromatic Acids of Fermented Cacao

Naturevolume 199pages605606 (1963) | Download Citation

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Abstract

A RESINOUS material with a ‘balsamic’ or ‘honey-like’ aroma can be recovered from chloroform-extracts of fermented cacao; it has been regarded as an important component of chocolate flavour1. Paper- and gas-liquid chromatography have now revealed in this material several aromatic acids, some of which have been identified.

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References

  1. 1

    Brown, H. B., Rep. Cocoa Conf., Lond., 165 (1957).

  2. 2

    Whitefield, A. E., J. Chromatog., 4, 350 (1960).

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Author information

Affiliations

  1. Regional Research Centre, University of the West Indies, St. Augustine, Trinidad

    • V. C. QUESNEL
  2. Department of Hop Research, Wye College, Kent

    • J. B. ROBERTS

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DOI

https://doi.org/10.1038/199605a0

Further reading

  • Säuren im Kakao

    • Cornelia Nuyken-Hamehnann
    •  & Hans Gerhard Maier

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung (1987)

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