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.