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
Brown, H. B., Rep. Cocoa Conf., Lond., 165 (1957).
Whitefield, A. E., J. Chromatog., 4, 350 (1960).
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QUESNEL, V., ROBERTS, J. Aromatic Acids of Fermented Cacao. Nature 199, 605–606 (1963). https://doi.org/10.1038/199605a0
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DOI: https://doi.org/10.1038/199605a0
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