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https://doi.org/10.21256/zhaw-26063| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Decoding the fine flavor properties of dark chocolates |
| Authors: | Ullrich, Lisa Casty, Bettina André, Amandine Hühn, Tilo Steinhaus, Martin Chetschik, Irene |
| et. al: | No |
| DOI: | 10.1021/acs.jafc.2c04166 10.21256/zhaw-26063 |
| Published in: | Journal of Agricultural and Food Chemistry |
| Volume(Issue): | 70 |
| Issue: | 42 |
| Page(s): | 13730 |
| Pages to: | 13740 |
| Issue Date: | 26-Oct-2022 |
| Publisher / Ed. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Language: | English |
| Subjects: | Theobroma cacao; Dark chocolate; Fine flavor; Molecular flavor composition; Sensory reference; Stable isotopically substituted odorant; Astringent; Odorant; Ester; Plant extract; Flavoring agent; Chocolate; Catechin; Cacao; Volatile organic compound |
| Subject (DDC): | 664: Food technology |
| Abstract: | Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/26063 |
| Fulltext version: | Accepted version |
| License (according to publishing contract): | Licence according to publishing contract |
| Restricted until: | 2023-10-18 |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Published as part of the ZHAW project: | Cocoa in Numbers - from data to knowledge |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2022_Ullrich-etal_Decoding-the-fine-flavor-properties-of-dark-chocolates_JAFC_AAM.pdf | Accepted Version | 1.56 MB | Adobe PDF |  View/Open |
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Ullrich, L., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022). Decoding the fine flavor properties of dark chocolates. Journal of Agricultural and Food Chemistry, 70(42), 13730–13740. https://doi.org/10.1021/acs.jafc.2c04166
Ullrich, L. et al. (2022) ‘Decoding the fine flavor properties of dark chocolates’, Journal of Agricultural and Food Chemistry, 70(42), pp. 13730–13740. Available at: https://doi.org/10.1021/acs.jafc.2c04166.
L. Ullrich, B. Casty, A. André, T. Hühn, M. Steinhaus, and I. Chetschik, “Decoding the fine flavor properties of dark chocolates,” Journal of Agricultural and Food Chemistry, vol. 70, no. 42, pp. 13730–13740, Oct. 2022, doi: 10.1021/acs.jafc.2c04166.
ULLRICH, Lisa, Bettina CASTY, Amandine ANDRÉ, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2022. Decoding the fine flavor properties of dark chocolates. Journal of Agricultural and Food Chemistry. 26 Oktober 2022. Bd. 70, Nr. 42, S. 13730–13740. DOI 10.1021/acs.jafc.2c04166
Ullrich, Lisa, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2022. “Decoding the Fine Flavor Properties of Dark Chocolates.” Journal of Agricultural and Food Chemistry 70 (42): 13730–40. https://doi.org/10.1021/acs.jafc.2c04166.
Ullrich, Lisa, et al. “Decoding the Fine Flavor Properties of Dark Chocolates.” Journal of Agricultural and Food Chemistry, vol. 70, no. 42, Oct. 2022, pp. 13730–40, https://doi.org/10.1021/acs.jafc.2c04166.
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