Tobacco Documents Online

!~Saf•,~..kl" omposition of Casing Materials: 'Cocoa Tt ,s ' ~ ," x~~~ ;~ Constituents and their Organoleptic Properties ~}`~AUTHORS ~,Gloria C~4 ~ Harlee* ~and John C Leffingwell ,A7F~.:~ =•~AFFILIATION Aromatics International7Marletta` GA 30062 ---~ . ~" _ ~~'~Z~~ ---_ ' Ir { ABSTRACT Ki`storicaLZy, cocoa has played a key role in the development success of blended cigarettes andkib smong toacc ;n ~ os .,-: ,,.} recent years, dramatic shifts in cocoadui h proctonave occurred ~which threatea long-term availability and the ecoi bfi nomcenets of relying solely on natural cocoa An evaLuation of th fu .,eture eocoa production forecasts will be summarized aloihh e ` ng wt t patential effects on the tobacco id Th nust ry,e chemical changes which occur during the processing of cocoa beans have been studied aad will be reviewed as they relath d e to teevel opment of cocoa o;or chocolate flavor constituents. Particular emphasis will be :placed in the role of heat induced browning reactions of free amino acids and reducing sua i f rse naented' gn cocoa beans via the ;:limadori and Streck er reactions. The analo bet•~reen the forma- j4k~~67~~ rtltion of cocoa fl~avorants during roasting a d natural tobacco `~ flavor constitut di ensurng curing will be shown. The composi~- tional analysis of cocoa powder and the khl fv ey cocoatelaor constituents wiil be presentd Pil e.artcuar emphasis will be placed on the organolleptic smoking pifh ropertes o te individual cocoa flavor constituents as thltb ey reae to toacco products. A descriDtion of the methodology employed for organoleptic .evalluations of the flavor chemicals studied will be presented'. RE+V I EW: The manufacture of cocoa from the rawYcocoa beans includes steps of fermentation drying and roasting During fei' ,.raentaton, enzymatic hydrolysis of proteins and starches occurs, while duri3g the drying and'roasting steps, oxidatioA and browning reactions occur. An imporT_ant flavor-forming step is roasting, when many py-azines are foraed from the amino acids . , . .. _ ...-. . . y~,..~:... . . ~ .....,~ . ~.~.f....t.. ..}., ..- } " ... ..: . When a comparison of the cocoa volatiles and to~baccoJvolatiles -was made 591 of the compounds p i ,resentn cocoa were also presen~t in tobacco. Many of the pyrazines in cocoa have not been fbund in tobacco. Sulfur compounds are also more prevalent in cocoa T .he fatty acid content of cocoa is much higher than that of tobacco, but the acids are similar in identity. The bitter principals in cocoa are theobromi:ze, caffeine, and diketo- piperazine. -Reviewed by R. Car7enter