Cocoa liquor

The use of headspace solid-phase microextraction (HS-SPME) combined with GC was effective for isolation and determination of alkylpyrazines in cocoa liquor <2004JBS267, 2004MI291>, and similarly methoxypyrazine in wine was analyzed by HS-SPME/2-D GC <2005MI1075>. 

Cocoa beans are roasted, ground and pressed. From this step two principal materials are obtained for the manufacture of cocoa based products cocoa butter and cocoa liquor (the press-cake, which is used to make cocoa powder) ... 

Ingredients, such as sugar, cocoa butter, cocoa liquor, emulsifiers, vanilla, are blended ... 

The fermented beans are dried under carefully controlled conditions, and are then bagged and transported for processing to produce cocoa liquor. This is a dark brown substance which is liquid above 36 C. It contains approximately 55% fat and 45% non-fat cocoa solids. Cocoa butter is the fat obtained by pressing hot cocoa liquor. The residue, known as cocoa press cake, is ground up to produce cocoa powder... 

In recent years, the studies of cocoa and cocoa products (cocoa powder, dark chocolate, and cocoa liquor) and their related products have become an area of interest given their health-promoting properties due to the presence of bioactive compounds such as the flavanols (catechins and proanthocyanins), the flavonoids subgroup, and alkaloids (methylxanthines). Several in vitro and in vivo studies have suggested that polyphenols may protect against many degenerative diseases. A relation has been found in some of these between the consumption of cocoa derivatives and their cardiovascular effect [1,2],... 

Cocoa beans Cocoa nibs Cocoa liquor Cocoa powder Cocoa beans... 

Different cocoa procyanidin extracts obtained from cocoa beans, cocoa nibs, cocoa liqnor, and cocoa powder were analyzed, and their concentrations of procyanidins ranged from 6 to 30 mg/g of lyophilized extract [28,29]. These cocoa sources corresponded to the Forastero variety from Ghana (West Africa). The cocoa extract from the nibs was the most abundant in procyanidins, followed by the extracts from bean and cocoa liquor, and the lower procyanidin concentration was observed in the extract from cocoa power [28]. 

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. 

Robbins, R. J., Leonczak, J., Li, J., Christopher, J., Collins, T., Uribe, C. K., and Schmitz, H. H. 2012. Determination of flavanol and procyanidin (by degree of polymerization 1-10) content of chocolate, cocoa liquors, powder(S), and cocoa flavanol extracts by normal phase high-performance liquid chromatography collaborative study. J. AOAC Int. 95 1153-1160. 

Magf, M., Bono, L., andDi Cairo, M. 2012. Characterization of cocoa liquors by GC-MS and LC-MS/MS Focus on aUcylpyrazines and flavanols. J. Mass Spectrom. 47 1191-97. 

Luna F, Crouzillat D, Cirou L, Bucheli P (2002) Chemical composition and flavor of Ecuadorian cocoa liquor. J Agric Food Chem 50 3527-3532... 

Cocoa powder exerted anticancer properties in in vivo studies. Amin et al. [50] indicated that cocoa liquor extract lowered the activity of tumor marker enzymes (alkaline phosphatase, gamma-glutamyl transpeptidase, glutathione-S-transferase, and glutathione reductase activities) in plasma and/or liver of hepatocarcinogenic male Sprague-Dawley rats, which were induced with diethylnitrosamine and 2-acetylaminofluorene. 

Huang Y, Baringer SA. Alkyl pyrazines and other volatiles in cocoa liquors at pH 5 to pH 8, by selected ion flow tube mass-spectrometry (SIFT-MS). J Food Sci. 2010 75 C121 7. 

A large number of volatile pyrazines are formed on heating food. Seventy compounds are known alone in the group of alkyl pyrazines consisting only of the elements C, H and N. In dilution analyses, e. g., of coffee, bread crust, fried meat and cocoa liquor, only the first six compounds in Table 5.24 were detected pyrazine II and V reached the highest FD factors. 

Production of Cocoa Liquor with Improved Dispersability... 

In a strict sense, chocolate represents a food commodity which may be molded and which consists of cocoa nibs, nib particles, or cocoa liquor and sucrose, with or without added cocoa butter, natural herbs or spices, vanillin or ethyl vanillin. Chocolate contains at least 40% cocoa liquor or a blend of liquor and cocoa butter, and up to 60% sugar. The content of cocoa butter is at least 21% and, when cocoa liquor is blended with cocoa butter, at least 33%. 

Cocoa butter is extensively used in chocolate manufacture, where it is mixed with cocoa liquor (ground cacao nibs), sugar, milk, and other ingredients such as flavors. Dark chocolate does not contain milk. 

Sukha, D. A., Butler, D.R., Umaharan, P. and Boult, E. (2008) The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. Eur Food Res Technol 226, 405-413. 

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