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The Chemistry behind Chocolate Production

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
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Molecules 2019, 24(17), 3163; https://doi.org/10.3390/molecules24173163
Received: 2 July 2019 / Revised: 28 August 2019 / Accepted: 29 August 2019 / Published: 30 August 2019
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard’s reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols. View Full-Text
Keywords: chocolate; cocoa beans; Maillard reactions; polyphenols; pyrazines chocolate; cocoa beans; Maillard reactions; polyphenols; pyrazines
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Barišić, V.; Kopjar, M.; Jozinović, A.; Flanjak, I.; Ačkar, Đ.; Miličević, B.; Šubarić, D.; Jokić, S.; Babić, J. The Chemistry behind Chocolate Production. Molecules 2019, 24, 3163.

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