SUMMARY Flavonoids and phenolic acids were identified in the ethyl‐acetate‐soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids ( p ‐coumarie, caffeic, and chloro‐genie) were found. The ethyl‐acetate‐soluble fraction of the aroma precursors does not appear to be essential to production of the primary characteristic aroma of chocodate.
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Rohan et al. (1964) studied this question.
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