Food Chemistry

21.2 Tea and Tea-Like Products 957 (21.6) I: (−)-epicatechin, R^1 ,R^2 =H II: (−)-epicatechin-3-gallate, R = H, R^1 = 3,4,5-trih ...

958 21 Coffee, Tea, Cocoa 21.2.7 Packaging, Storage, Brewing In the country in which it is grown, the tea is cleaned of coarse i ...

21.3 Cocoa and Chocolate 959 21.3 Cocoa and Chocolate 21.3.1 Introduction Cocoa, as a drink, is different from coffee or tea sin ...

960 21 Coffee, Tea, Cocoa pulp surrounds 20–50 almond-shaped seeds (ca- cao beans). The seed is oval and flattened, about 2 cm l ...

21.3 Cocoa and Chocolate 961 vae of pests are destroyed. The aroma of the beans is enhanced, the color deepens, the seed hard- e ...

962 21 Coffee, Tea, Cocoa tinesterase, polygalacturonase, proteinase, al- kaline and acid phosphatases, lipase, catalase, peroxi ...

21.3 Cocoa and Chocolate 963 77 mg/g epicatechin equivalents (ECE), cocoa powder contains very high concentrations com- pared to ...

964 21 Coffee, Tea, Cocoa 21.3.2.3.7 Volatile Compounds and Flavor Substances Cocoa aroma is crucially dependent on harvest- ing ...

21.3 Cocoa and Chocolate 965 fermentation may also occur to a small extent. Pectolytic enzymes and other glycosidases affect the ...

966 21 Coffee, Tea, Cocoa and porous cell structure of the cocoa mass. Co- coa so treated is often incorrectly designated as “so ...

21.3 Cocoa and Chocolate 967 step is required to obtain fine chocolates of extra smoothness. It is performed in oblong or round ...

968 21 Coffee, Tea, Cocoa Table 21.26.Composition of some chocolate products Product Cocoa Skim milk Cocoa Total Butter Sugar ma ...

21.4 References 969 late, there is no continuous fat phase to collapse during heating. 21.3.4 Storage of Cocoa Products All prod ...

970 21 Coffee, Tea, Cocoa Schieberle, P.: The chemistry and technology of cocoa. In: Caffeinated beverages. ACS Symposium Series ...

22 Spices, Salt and Vinegar 22.1 Spices Some plants with intensive and distinctive flavors and aromas are used dried or in fresh ...

972 22 Spices, Salt and Vinegar Table 22.1.(continued) Number Common name Latin name Class/order Cultivation region family (bot) ...

22.1 Spices 973 reaction sequence is assumed: (22.2) (22.4) Table 22.2.Content of essential oils in some spicesa Spice % Vol./We ...

974 22 Spices, Salt and Vinegar Table 22.3.Volatile compounds of spicesa Spiceb Componentsc Pepper (1) 1–16%α-Pinene (XXIX∗), 0. ...

22.1 Spices 975 tion. These include aniseed with (E)-anethole, caraway with (S)-carvone, clove with eugenol and cinnamon with ci ...

976 22 Spices, Salt and Vinegar 22.1.1.2.2 Vanilla In the capsular fruit of vanilla, incorrectly called vanilla bean, 170 volati ...