Cocoa flavoring from

Degassing of undesirable acidic flavors from raw cocoa nibs at 150°C under vacuum,... 

Chocarom Pyrazine isomers were isolated from the skin and flesh of potato Solanum tuberosum L.) cultivars after baking 4). 3,5-Dimethyl-2-isobutylpyrazine [2,5-dimethyl-3-(2-methylpropyl)-pyrazine] was isolated by Oruna-Concha, Craig, Duckham and Ames from the following potato cultivars - Cara, Nadine, Flanna and Marfona. 3,6-Dimethyl-2-isobutyl-pyrazine [3,5-dimethyl-2-(2-methylpropyl)pyrazine], was found by the same team in Cara and Marfona potato cultivars. 2,5-Dimethyl-3-isobutylpyrazine was also detected by Welty, Marshall and Grun in chocolate ice cream prepared from cocoa flavor (5). Both pyrazines were also found as key odorant compounds in dark chocolate by Counet, Callemien, Ouwerx and Collin (6). The role of amino acids in alkyl-substituted pyrazines formation in model systems containing pyruvaldehyde was examined by Mea (7). 2,5-Dimethyl-3-isobutylpyrazine was formed in the model system with valine. Both isomers were prepared synthetically by Chen (S) by reacting acetol, isobutyraldehyde and ammonium acetate, with low yield of 22.3%. Subsequent proprietary work by the author has improved the yield to 65%. 

Cocoa flavor. Some of the over 500 known volatile components of C. f. are already present in raw cocoa, but most are formed after diying and roasting (at 110-130 °C), mainly by Maillard or Strecker reactions from amino acids, peptides, and sugars resulting from anaerobic fermentation. C. f. is not determined by one impact compound but is rather a composition of various aromas caramel-like ( maltol, Furaneol , and 2-hydroxy-3-methy 1-2-cyclopenten-1 -one), flowery ( linalool, 2-phenylethanol, phenylacetaldehyde). 

C7H,iNS,Mr 141.23, bp. 180°C with an odor like tomato leaves, olfactory threshold in water 3 ppb. In contrast to many thermally formed, aroma-active thi-azoles (see also meat, coffee, and cocoa flavor) I. is a typical flavor compound of fresh tomatoes and is probably formed from leucine and cysteine. For synthesis, see Lit.. ... 

Step 3. Chow was removed from the observer s side of the cage (in preparation for testing) and the demonstrator was moved to a cage in a separate room and allowed to feed for 30 min on either cinnamon-flavored diet (Diet Cin) or cocoa-flavored diet (Diet Coc). 

Counet, C., Ouwerx, C., Rosoux, D., and Collin, S. 2004. Relationship between procy-anidin and flavor contents of cocoa liquors from different origins. J. Agric. Food Chem. 52 6243-6249. 

Buyukpamukcu, E., Understanding cocoa flavor where does it all come from , Chem. Rev., 11, 4, p. 8, 2002. 

The addition of an alkali (the carbonates or hydroxides of sodium, potassium, ammonium, or magnesium) during the processing of cocoa from the cacao bean causes the cocoa flavor to become milder and the color darker, yielding a product called Dutch cocoa. Dutching of cocoa originated in Holland hence, the name. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

Blending. Most chocolate and cocoa products consist of blends of beans chosen for flavor and color characteristics. Cocoa beans may be blended before or after roasting, or nibs may be blended before grinding. In some cases finished Hquors are blended. Common, or basic beans, are usually African or BraziUan and constitute the bulk of most blends. More expensive flavor beans from Venezuela, Trinidad, Ecuador, etc are added to impart specific characteristics. The blend is deterrnined by the end use or type of product desired. 

Cocoa powder is produced by grinding cocoa cake. Cocoa cake warm from the press breaks easily into large chunks but is difficult to grind into a fine powder. Cold, dry air removes the heat generated during most grinding operations. Because the finished cocoa powder stiU contains fat, great care must be taken to prevent the absorption of undesirable odors and flavors. 

Codex has also defined the various types of cocoa butter ia commercial trade (10). Press cocoa butter is defined as fat obtained by pressure from cocoa nib or chocolate Hquor. In the United States, this is often referred to as prime pure cocoa butter. ExpeUer cocoa butter is defined as the fat prepared by the expeUer process. In this process, cocoa butter is obtained direcdy from whole beans by pressing ia a cage press. ExpeUer butter usuaUy has a stronger flavor and darker color than prime cocoa butter and is filtered with carbon or otherwise treated prior to use. Solvent extracted cocoa butter is cocoa butter obtained from beans, nibs, Hquor, cake, or fines by solvent extraction (qv), usuaUy with hexane. Refined cocoa butter is any of the above cocoa butters that has been treated to remove impurities or undesirable odors and flavors. 

The functional viscosity of the gums is also widely used to suspend solids in an aqueous medium. This can be considered as solid phase emulsification. As little as 0.03 to 0.05% of Irish moss extract will retain cocoa solids in suspension in chocolate sirup this colloid is specific for the purpose, even in the absence of milk solids. Many chocolate-flavored fountain sirups are stabilized in this manner, which prevents the cocoa from settling and packing at the bottom of the container. 

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

That summary is based on the reports of a well-conceived and carefully executed research program carried out by Rohan. Mohr et al. (7) extended these studies and was able to draw additional conclusions. First, without exception, free amino acids are much more sensitive to destruction in this system than the peptide-bound amino acids. Second, differences in the stability of amino acids under these conditions are not great —from 25% loss for isoleucine to 68.5% for lysine, over a relatively short period of time. In this system the reducing sugars must be the limiting factor, since the glucose and fructose are completely destroyed or removed. Third, neither cystine nor cysteine are reported to be present, and the only other sulfur-containing amino acid, methionine, is present at a much lower concentration than any other amino acid. Clearly, as we shall see later, cocoa would probably have a considerably different flavor if cysteine or cystine were present in the fermented beans. 

Thiazoles are a class of compounds possessing a flve-membered ring with sulfur and nitrogen in the 1 and 3 positions, respectively. The potential for thiazole derivatives as flavorants is evident from the work of Stoll et al. (24) who found the strong nut-like odor of a cocoa extract to be due to a trace amount of 4-methyl-5-vinylthla-zole. Since then, numerous thiazoles have been identified in food flavors. 

In the meantime, we can all reap the benefits of chocolate without the fat and the calories. Chocolate is made from cocoa, butter, cocoa butter, and sugar. The healthy fiavonoids are in the cocoa. So enjoy cocoa in a variety of delicious ways, including hot cocoa and the desserts detailed in the recipe section in chapter 17. Buy pure cocoa powder, not the instant mixes that also contain sugar and fat, to get the most of both fiavonoids and flavor. 

The flavor of cocoa butter depends on the processing conditions to which the cocoa beans are subjected. Cocoa butter obtained from roasted cocoa beans has a strong flavor reminiscent of cocoa. Cocoa butter obtained from unroasted cocoa beans that have been given a steam treatment has a considerable milder, yet distinctive, flavor. 

Chocolate not only has nutritional value, but it is an emotional confection—it can be used to comfort, apologize, celebrate, and as a token of gratitude. Chocolate is derived from the cocoa bean, which in turn comes from the cacao (ka-ka-o) tree, Theobroma cacao. Theobroma means food of the gods, and cacao is as rich in history as it is in flavor. 

The deodorization of cocoa butter is necessary to reduce free fatty acid content and to give a product that satisfies the present day requirement of a neutral bland flavor. Deodorization is a suitable method for partially eliminating chlorinated insecticides from cocoa butter. The normal deodorization temperatures are in the range 160-180°C. The oxidative stability of various cocoa butters listed in Table 4 shows extremely high values, and these are unaffected during the deodorization process. Stability against oxidation depends on natural antioxidants present in cocoa butters. The tocopherol composition in Table 5 shows a predominance of... 

Coca-Cola was originally flavored with extracts from the leaves of the coca plant and the kola nut. Coca is grown in northern South America the Indians of Peru and Bolivia have for centuries chewed the leaves to relieve the pangs of hunger and high mountain cold. The cocaine from the leaves causes local anesthesia of the stomach. It has limited use as a local anesthetic for surgery on the eye, nose, and throat. Unfortunately it is now a widely abused illicit drug. Kola nuts contciin about 3% caffeine as well as a number of other alkaloids. The kola tree is in the same family as the cacao tree from which cocoa cmd chocolate cu-e obtained. Modem cola drinks do not contain cocaine however, Coca-Cola contains 43 mg of caffeine per... 

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