Tob. Sci., 1978, 22-01, p. 1-2, ISSN. 0082-4523
Fatty acids and phenols from pyrolysis of cocoa powder, a tobacco product flavorant
Tobacco Laboratory, Agricultural Research Service, United States Department of Agriculture, P.O. Box 5677, Athens, Georgia USA
The pyrolytic behavior of cocoa powder, a flavorant of tobacco smoking products was examined to determine its contribution to smoke composition. Cocoa powder was pyrolyzed at various temperatures (356 750°C) and the phenolic-weak acid fraction of the...