De l’arbre à cacao au chocolat : voyage à la source des ar?mes et des saveurs
详细信息 查看全文
- 作者：C. Tixier (1772)
- 关键词：Cacaoyer ; Cabosse ; Fèves ; Grué ; Fermentation ; Séchage ; Torréfaction ; Précurseurs d’ar?mes ; Cacao ; tree ; Cacao pod ; Cocoa beans ; Nibs ; Fermentation process ; Drying process ; Roasting process ; Precursors of aromas
- 刊名：Phytoth篓娄rapie
- 出版年：2013
- 出版时间：April 2013
- 年：2013
- 卷：11
- 期：2
- 页码：79-84
- 全文大小：1507KB
- 参考文献：1. Barel M (2009) Du cacao au chocolat, l’épopée d’une gourmandise. Quae
2. Bastide P (2007) Le cacaoyer, base d’un bon chocolat. Découverte no 352-53:23-9
3. Boulanger R (2007) Les secrets aromatiques du chocolat. Découverte no 352-53:36-9
4. Hernández F (1651) Rerum medicarum Nova Hispaniae thesaurus. Chap. XLVI, p. 79
5. Motamayor JC, Lachenaud P, Wallace da Silva E, Mota J (2008) Geographic and genetic population differentiation of the Amazonian chocolate tree ( / Theobroma cacao L.). PLoS One 3(10): e3311 CrossRef
6. Pelt JM (1983) Drogues et plantes magiques. Fayard
7. Powis W, Hurst J, del Carmen Rodriguez M, Ponciano Ortiz C (2007) Oldest chocolate in the New World. In: Antiquity 81(314) ISSN 0003-598X
8. Tixier C (2008) Le chocolat, cet aliment qui vous veut du bien. Eyrolles - 作者单位：C. Tixier (1772)
1772. 48, rue de Metz, F-31000, Toulouse, France
文摘
To crunch some chocolate, to taste a tender filling, to savour a cup of smooth and frothy hot chocolate do not let us suppose that these greedy pleasures, it is to the plant with xanthine that we owe them! A singular tree, a cacao tree, the “cacahuacuahuitl-of the earliest Mesoamericans peoples. Of the nahuatl, let us pass in the Latin and it is Linné in 1753 that calls him Theobroma cacao “Cacao food of the gods- That of understood powers! Since decade, techniques of mass spectrometry and chromatogram allowed the study of residues found on fragments of pottery resulting from diverse archaeological sites of Mesoamerica, and the identification of methylxanthines, among which the caffeine, and the Theobromine (unique marker of the cocoa). About 2000 years before JC, well before the Mayas, Mokayas and Olmecs, had domesticated the cacao-tree and knew how to transform its seeds into a “chocolate beverage- Today, quite as a great wine, the chocolate has its countries(soils), its vineyards, its aromatic and sensory characteristics. Pass of pod to the tablet recover from a complex alchemy and from specific processing. Certain stages play an essential role on the quality and the taste.