Precursors of chocolate aroma

Abstract

Abstract Attempts have been made to isolate from cocoa beans those components which, when heated, give rise to the characteristic aroma of chocolate. These chocolate aroma ‘precursors’ have been concentrated in a fraction, soluble in water, and methanol, which constitutes some 5% of the shell‐free bean, and which is composed of sugars, amino‐acids and flavonoids.