| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof |
| Autor/-in: | Ullrich, Lisa Neiens, Silva Hühn, Tilo Steinhaus, Martin Chetschik, Irene |
| et. al: | No |
| DOI: | 10.1021/acs.jafc.1c02287 |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Band(Heft): | 69 |
| Heft: | 30 |
| Seite(n): | 8504 |
| Seiten bis: | 8510 |
| Erscheinungsdatum: | 23-Jul-2021 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Schlagwörter: | Theobroma cacao; Chocolate; Odorant release; Stable isotopically substituted odorant; Water treatment |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | The impact of water on odor-active compounds in fermented and dried cocoa beans as well as in chocolate either produced by a novel processing (NPC) or a traditional processing (TPC) technology from the same batch of cocoa beans was investigated in this study. Quantitation of selected key odorants revealed significantly higher concentrations of Strecker aldehydes such as 3-(methylsulfanyl)propanal (66-fold) and phenylacetaldehyde (50-fold) after water treatment of the cocoa beans. The comparison of the two chocolates showed that higher amounts of the Strecker aldehydes 2-methylbutanal, 3-methylbutanal, and phenylacetaldehyde are released with water in the NPC (24-fold to 39-fold), compared to the TPC (7.3-fold-11-fold). In addition to Strecker aldehydes, the concentrations of many further characteristic key odorants of cocoa and chocolate increased after water treatment. Based on the results, a more intense retronasal odor perception of the analyzed compounds is expected due to their release during consumption in contact with saliva. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/22976 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Ullrich, L., Neiens, S., Hühn, T., Steinhaus, M., & Chetschik, I. (2021). Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof. Journal of Agricultural and Food Chemistry, 69(30), 8504–8510. https://doi.org/10.1021/acs.jafc.1c02287
Ullrich, L. et al. (2021) ‘Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof’, Journal of Agricultural and Food Chemistry, 69(30), pp. 8504–8510. Available at: https://doi.org/10.1021/acs.jafc.1c02287.
L. Ullrich, S. Neiens, T. Hühn, M. Steinhaus, and I. Chetschik, “Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof,” Journal of Agricultural and Food Chemistry, vol. 69, no. 30, pp. 8504–8510, Jul. 2021, doi: 10.1021/acs.jafc.1c02287.
ULLRICH, Lisa, Silva NEIENS, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2021. Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof. Journal of Agricultural and Food Chemistry. 23 Juli 2021. Bd. 69, Nr. 30, S. 8504–8510. DOI 10.1021/acs.jafc.1c02287
Ullrich, Lisa, Silva Neiens, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2021. “Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made Thereof.” Journal of Agricultural and Food Chemistry 69 (30): 8504–10. https://doi.org/10.1021/acs.jafc.1c02287.
Ullrich, Lisa, et al. “Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made Thereof.” Journal of Agricultural and Food Chemistry, vol. 69, no. 30, July 2021, pp. 8504–10, https://doi.org/10.1021/acs.jafc.1c02287.
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