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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorUllrich, Lisa-
dc.contributor.authorNeiens, Silva-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorSteinhaus, Martin-
dc.contributor.authorChetschik, Irene-
dc.date.accessioned2021-08-19T12:33:20Z-
dc.date.available2021-08-19T12:33:20Z-
dc.date.issued2021-07-23-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/22976-
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectTheobroma cacaode_CH
dc.subjectChocolatede_CH
dc.subjectOdorant releasede_CH
dc.subjectStable isotopically substituted odorantde_CH
dc.subjectWater treatmentde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleImpact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereofde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1021/acs.jafc.1c02287de_CH
dc.identifier.pmid34297568de_CH
zhaw.funding.euNode_CH
zhaw.issue30de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end8510de_CH
zhaw.pages.start8504de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume69de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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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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