Aubanel M.1 Barbeni M.2 Sucan M.3 1 Kerry Flavours France SAS, Z.I. du Plan, BP 82067, 06131-Grasse Cedex, France 2 Kerry, Via Fossata 114, 10147-Turin, Italy 2 Kerry, 3400 Millington Road, Beloit, WI 53511, USA E-mail: michel.aubanel@Kerry.com
We will a) Explain the way of running cacao extraction on larger scale<!–more–>
Over the presentation, we will deliver a clear snap shot of the 1. History of Grasse location 2. Three shifts running cacao process.
b) We have identified the Luteolin 7-O-beta-D-Glucoside in a cacao powder and extract. This compound may have a velvety taste.
Taste modification attributes might be assessed later on.
References
[1] Lin TY, Lu CW, Chang CC, Huang SK, Wang SJ., Luteolin inhibits the release of glutamate in rat cerebrocortical nerve terminals, J Agric Food Chem. 2011 Aug 10;59(15):8458-66.
[2] Stark, T.; Bareuther, S.; Hofmann, T., Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. J. Agric. Food Chem. 2006, 54, (15), 5530- 5539.
[3] Stark, T.; Hofmann, T., Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols. J Agric Food Chem 2006, 54, (25), 9510-21.
