Publikationstyp: Konferenz: Sonstiges
Art der Begutachtung: Keine Begutachtung
Titel: Decoding the fine flavour properties of dark chocolates
Autor/-in: Ullrich, Lisa
Casty, Bettina
André, Amandine
Hühn, Tilo
Steinhaus, Martin
Chetschik, Irene
et. al: No
Angaben zur Konferenz: International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022
Erscheinungsdatum: 7-Dez-2022
Sprache: Englisch
Schlagwörter: Theobroma cacao; Fine flavor; Sensory reference; Dark chocolate; Molecular flavor composition; Stable isotopically substituted odorant
Fachgebiet (DDC): 664: Lebensmitteltechnologie
Zusammenfassung: The demand of consumers for high quality chocolate, organic cocoa and bean-to-bar products is increasing. Bean-to-bar chocolates are made of cocoa beans of defined variety and origin and differentiate themselves by its unique flavour properties in contrast to products from the mass market. In the past, a lot of research has been done in defining the flavour properties of cocoa and chocolate intermediates as well as their off-flavours. This research has been mostly conducted on products produced on high industrial scale, deriving from blends of cocoa beans from different origins to achieve a consistent standard quality. However, the specific fine flavour attributes of cocoa liquors or the dark chocolates produced thereof deriving from defined origins and varieties have been scarcely investigated on molecular level. Therefore, the aim of this investigation was to decode the fine flavour properties of chocolates with specific flavour attributes produced of reference liquors of the Cocoa of Excellence Programme. For this reason, reference liquors with distinct fruity, floral or cocoa-like flavour profiles were selected and the corresponding chocolates were analysed for their molecular flavour composition. After the screening for odour-active molecules by means of aroma extract dilution analysis (AEDA), selected key flavour compounds have been quantified in the chocolates with the overall aim to decode the fine flavour properties on molecular level. This way it could be observed that fruity and acidic flavour attributes were linked to high odour activity values (OAVs) of acetic acid and fruity smelling esters. Chocolates with intense cocoa-like and roasty flavour attributes showed high OAVs for the odorants 2- and 3-methylbutanal as well as for furaneol and dimethyl trisulfide. The flavour attributes floral and astringent were characterised by high dose over threshold values (DoTs) of epicatechin, procyanidin B2 and high OAV of 2-phenylethan-1-ol. The acquired knowledge of the molecular composition of selected cocoa fine flavour attributes provides a basis for future quality assessment of cocoa and chocolate and the development of standardised training samples for sensory evaluation of cocoa products.
URI: https://digitalcollection.zhaw.ch/handle/11475/27020
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., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022, December 7). Decoding the fine flavour properties of dark chocolates. International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
Ullrich, L. et al. (2022) ‘Decoding the fine flavour properties of dark chocolates’, in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
L. Ullrich, B. Casty, A. André, T. Hühn, M. Steinhaus, and I. Chetschik, “Decoding the fine flavour properties of dark chocolates,” in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022, Dec. 2022.
ULLRICH, Lisa, Bettina CASTY, Amandine ANDRÉ, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2022. Decoding the fine flavour properties of dark chocolates. In: International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022. Conference presentation. 7 Dezember 2022
Ullrich, Lisa, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2022. “Decoding the Fine Flavour Properties of Dark Chocolates.” Conference presentation. In International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
Ullrich, Lisa, et al. “Decoding the Fine Flavour Properties of Dark Chocolates.” International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022, 2022.


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