ABSTRACT
Some of these flavorings are produced as a result of a combination of these processing methods (e.g., coffee and cocoa, which involve fermentation and roasting; tea, which may or may not be fermented before roasting; vanilla, which must be fermented and cured; and thermally processed enzymatically modified dairy products). Some of these products (or reactions leading to products) have already been discussed in Chapter 5, but there will be a greater emphasis in this chapter in producing flavorings rather than just discussing the chemistry involved.
