Analysis of Cacao.
Reading edition
Alfred Mitscherlich, a great German chemist, in his notice “Der Cacao und die Chocolade,” published in Berlin in 1859, gives the following analysis. We also reproduce the same from Payen:
Mitscherlich. Payen.
Fatty matter (fixed oil), 49 50
Albuminoid matter, 13 20
Theobromine, 3 3
Starch, 14 10
Cellulose, 5 2
Mineral substances, 3 4
Coloring matter, 3 0
Ashes, 3 0
Water, 9 11
100 100
Theobromine is the active principle of cacao, and its taste and aroma are due mainly to an essential oil and to tannin.
The astringent substance, tannin, is found in a large proportion in the Para cacao, but very seldom in the Soconuzco Caracas, Cauca or Ceylon cacaos; it is for that reason that the mixture of the last named cacaos with the former, is quite indispensable.