Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia.
Molecules. 2019 Aug 30;24(17):3163. doi: 10.3390/molecules24173163.
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.
巧克力的生产是一个复杂的过程，在此过程中会发生许多化学反应。最重要的过程包括可可豆的发酵、干燥和烘焙，以及巧克力的精炼。在发酵过程中会形成重要的前体物质，这些物质对于进一步的化学反应是必不可少的，对于巧克力生产的后续过程中发展出恰当的巧克力风味起着关键作用。烘焙是最重要的过程之一，因为美拉德反应在此过程中发生，在此过程中会形成香气化合物。在本文中，我们综述了与蛋白质、碳水化合物、脂质和多酚相关的最重要的化学反应。此外，我们还介绍了在生产过程中可能天然存在或形成的其他成分，如甲基黄嘌呤、醛类、酯类、酮类、吡嗪类、酸类和醇类。
