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Chocolate Flavor Chemistry

 Chemistry
  4th-Feb-2011
Description: Cocoa beans, secret to making chocolate, Milk chocolate invention in 1876 by Daniel Peter, Complicated aroma, What is flavor?, critical steps for best chocolate flavor, Steps in chocolate manufacture that affect aroma, Variety of tree, Cacao growing location, Fermentation, Generation of aroma precursors, Gelatinous coating, Yeasts, Lactic acid bacteria, Acetic acid bacteria, Assorted spore forming bacteria, esp Bacillus, Enzymes in beans, Simplified Maillard reaction, Tetramethylpyrazine
Views: 2629
Domain: Medical
Category: Biology
Contents:
The Chemistry of Chocolate Fla o Flavor
Sheryl Barringer The Ohio State University Columbus OH, USA

a) Hawaii b) Ivory Coast c) Mexico )M i d) Switzerland


Cocoa beans come originally from:

a) Hawaii b) Ivory Coast c) M i ) Mexico d) Switzerland


Cocoa beans come originally from:

From 1528 to the 1600's the 1600 s, secret to making chocolate was concealed by the:
a) Dutch b) French ... See more

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