Nonvolatile Components of Chocolate Flavor
If the volatile flavors are removed from cocoa liquor by distillation methods and the residue materials made into chocolate, the resultant product still has the main characteristics of chocolate, though perhaps somewhat milder.
The following is a brief description of the detail:
Flavonoids
A number of polyphenols were identified, including various catechins and anthocynins.
Amino acids
Many of these have high taste intensity and can contribute bitter and sweet tastes.
Organic acids, phenolic acids
A large range of these acids has been isolated, and although they are important constituents, their individual and collective influence is uncertain.
Carbohydrates
Glucose and fructose are present, with small amounts of sucrose. Flavoring substance develop for the degradation of sugars on heating. The reaction of sugars with amino acids (Maillard) is well known as a contributing factor in the flavor of foods.
Nonvolatile Components of Chocolate Flavor
