Über die Bildung des Kakaoaromas aus seinen Vorstufen

Formation of Cocoa Aroma from Its Precursors Isolation and chemical composition of a highly purified mixture of aroma-precursors from raw cocoa were extensively studied and the alterations due to heating at roasting temperatures were followed quantitatively. Cocoa aroma is formed in the course of a Maillard reaction between amino acids and reducing sugars. Participation of oligopeptides in the alterations that are specific for the process of roasting could be detected for the first time. From the high-boiling components present in the reaction product, a fraction having the typical cocoa flavour could be isolated and resolved by gas chromatography. The consequences of these observations on the technology of roasting of cocoa are discussed.