18—Lancaster Farming. Saturday. Nov. 9,1974 Chocolate Studied Chocolate aroma Involves more than 300 chemical compounds, says Dr. Philip G. Keeney, professor of food science at The Pennsylvania State University. Dr. Keeney and associates are ex perimenting with certain of these compounds Involved in processes converting raw cocoa beans into a finished product. The studies are concentrated on the aroma and taste components of chocolate flavor. When shipped into this country, cocoa beans do not have the typical flavor of chocolate, he said recently in "Science in Agriculture," the quarterly magazine of the Agricultural Experiment Station at Penn State. Flavor is developed in the chocolate factory, primarily by roasting. By blending dif ferent types of beans, and by manipulating manufac turing processes, desired and sometimes unique flavor properties are developed. Chemical substances are altered in roasting the beans. A complicated series of reactions follow, yielding the aroma and taste of chocolate. Chemical com pounds involved in these transformations are called “flavor precursors.'’ Precursor formation depends very modi upon processes used in the tropics where the cocoa beans are grown to prepare the beans for market. Fermentation is the most important process given the beans in the tropics, Dr. Keeney stated. Basically, the beans are taken from the pods and are allowed to ferment 3 to 7 days in piles on the ground, in bins, sweat boxes, or trays. Mucilaginous pulp alcohol, which is oxidized to acid by bacteria. Acid, combined with heat precursors. During fer generated by fermentation, mentation the sucrose or kills the beans and inhibits common table sugar is TRACTOR SUPPLY CO. 2217 Lincoln Hwy E., Lancaster, Pa. 2400 W. Market St., York, Pa. 1818 N. Cameron St., Hatrisb I p-- >■s „ - PRL jOD THRU NOVEMBL 14 TRACTOR SUPPLY CO. 2400 W. Market St. 1818 N. Cameron St York, Pa. Harrisburg, Pa. _ 792-0014 238-0436 ftimiiiiiißiiiiutiiuiuiuuiituiiiiiiuiuiiiiiiiiiiuiiitutiiimtiumiiiiiiuuuiuuii SPECIAL SALE HOURS MON. THRU SAT. 8 to 9 »ii)iiiuumiimimiuiuiHiimiiuuniuniiiiimiiimiiiuiiuiiiimiiit(iiiiuiiiiiiuiiiiil germination. Bean death results in cellular changes, causing enzymatic reactions and precursor formation. Research by Dr. Keeney and associates has contributed to a basic understanding of chemical changes during fermentation. An example of subtle chemical differences, discovered through research, concerns specific sugars and their influence on' the formation of flavor 2217 Lincoln Hwy E. Lancaster, Pa. Phone 393-3149 consumed and tha end products, glucose and fructose, are involved in ferroentive reactions. Although present in cocoa beans in low concentrations, these sugars • through their reactions with protein degradation fragments • are key components in the formation of many im portant aroma compounds. Rotation In the Northern Hemisphere the rotation of the earth is coun- FROM TB PAST... Am oM pU M|< Um dormant la tcr-clockwisc. Rotation *ocs like t «el/-croatod near Alhambra, Montana. One* a major the hands of the clock below the pM tnm. enrol, tke fn<|M wero shat c *> u * tor- down by coats of Material ut labor. p a Harrisburg on ♦ v «+iv , ~ , „ * * * * ♦ ,- t K-f ..*• ' V > r * & imuwnimD iiimuiiV * *> ' fr -