Name: Benzyl Alcohol. Recently I am researching about THEOBROMA-CACAO; FERMENTATION; ACIDIFICATION; TEMPERATURE; VOLATILES; QUALITY; TIME, Saw an article supported by the Belgian Government through VLIR-UOS [ICP PhD 2014-001]. Published in ELSEVIER in AMSTERDAM ,Authors: Hinneh, M; Abotsi, EE; Van de Walle, D; Tzompa-Sosa, DA; De Winne, A; Simonis, J; Messens, K; Van Durme, J; Afoakwa, EO; De Cooman, L; Dewettinck, K. The CAS is 100-51-6. Through research, I have a further understanding and discovery of Benzyl Alcohol
The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where major clustering of the chocolates was in accordance with the intensity of the roasting process applied. However, within each group, the dissimilarities owing to PS among the chocolates was clearly depicted. Comparatively, chocolates with low (100-120 degrees C), instead of moderate to high (135-160 degrees C) RT’s, rather showed a low dissimilarity with those from the commercial cocoa liquors of the different origins. Although from the same beans, the diversity of aroma profiles of these chocolates as well as the similitude of some treatments to some chocolates from commercial grade cocoa liquors, unequivocally underscores the possibility for steering diverse distinct flavors from ‘bulk’ cocoa through PS and roasting, with beneficial implications, both from an application and an economic point of view.
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Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles