Recherches sur les arǒmes. 16^e communication [1]. Sur l'arǒme du cacao III

Abstract

Abstract The isolation and analysis of a cocoa concentrate is described: 62 constituents have been identified, 42 of which for the first time. Most identifications are based upon mass spectrometry combined in many cases with IR. spectrometry, and comparison with reference compounds. A number of minor constituents could not be identified.