Extracting the Essence: Comparing Vanilla and Cocoa Processes

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.
Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

There is a commonality in terms of enzyme systems present and raw material composition among many commercially important plants. This is reflected by the relative ubiquity of a number of metabolic pathways as exemplified by the terpenoid and phenylpropanoid complexes with their associated enzymes and substrates [1].

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