A Marvelous natural product of chemistry

Presented by:
Eimy Paola Agudelo Ortega
Tania Alejandra Rondón Vargas

Universidad Tecnológica De Pereira

2019-1

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 CONTENT
 INTRODUCTION
 OBJECTIVES
 HISTORY
 FROM GRAIN TO CHOCOLATE
 SYNTHESIS
 APPLICATIONS
 CONCLUSIONS
 BIBLIOGRAPHIES

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 INTRODUCTION

Chocolate is a natural food from the silver Theobroma cacao and

is a mixture of many chemical compounds. They have been
identified in chocolate after fermentation and processing.

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 OBJECTIVES

 Learn a little about the history of cocoa, its preparation from the tree
to the tablet ready to consume
 Identify the alkaloids that make up cocoa
 Learn from the chemical part, its synthesis and other components that
make it up

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 HISTORY
Cocoa was used by the Mayan, Aztec and Inca tribes more than 2,500 years
ago, primarily as a medicinal remedy or as currency. Its introduction in Europe
does not come until the fifteenth century after the colonization of America, when
it was imported along with other foods such as potatoes or tomatoes.

Although it was introduced then, the recipe

for the chocolate drink that existed at that
time was not pleasant for the majority of
the population, who considered it very
bitter. Until the nineteenth century began to
expand its consumption, due to the
emergence of the chocolate industry in this
century, which applied the first additions of
sugar and other components that gave the
chocolate a more palatable flavor
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 FROM GRAIN TO CHOCOLATE

 Fermentation
 Drying
 Industrial process
 Handmade process
 Preparation of chocolate
 Dark chocolate
 White chocolate
 Chocolate in milk

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 SYNTHESIS

Theobromine
Theobromine is an alkaloid of the group of Methyl-xanthines. The
approximate percentage of theobromine is up to 1.5% depending on
the type of chocolate, with dark chocolate being the most prevalent

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 METHYLXANTHINES

caffeine theophylline

theobromine

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 OTHER COMPONENTS

Phenyl ethylamine anandamine tryptophan

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 esters
pyrazine
aldehyde

Ethanol

Acid
pyrroles phenol
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ISOMERIZATION PRODUCTS

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 APPLICATIONS

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 CONCLUSIONS

 fermentation and drying are the most important steps in the

production of chocolate because in these chocolate the flavor and
aroma of chocolate.
 alkaloids decrease their concentration in cocoa almonds with ripening
and post-harvest processing

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 REFERENCES
 file:///C:/Users/tania/Downloads/chocolate.pdf
 https://cuidateplus.marca.com/alimentacion/diccionario/cacao.html
 https://gestion.pe/fotogalerias/chocolate-cinco-componentes-claves-
molecula-amor-264716?foto=3
 https://biologia.laguia2000.com/bioquimica/triptofano
 https://quimicaencasa.com/la-quimica-del-chocolate/
 http://cocoaszone.weebly.com/del-cacao-al-chocolate.html
 http://compuestoschocolate.blogspot.com/
 https%3a%2f%2fdialnet.unirioja.es%2fdescarga%2farticulo%2f3308653.
pdf/RK=2/RS=uzaUAFGJRmlKryTyjuPDOXrd0HI-
 https://www.hsnstore.com/blog/teobromina/
 https://www.clubdelchocolate.com/82-la-fabricacion-del-chocolate.html

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