| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Influence of the cocoa bean variety on the flavor compound composition of dark chocolates |
| Autor/-in: | Ullrich, Lisa Casty, Bettina André, Amandine Hühn, Tilo Chetschik, Irene Steinhaus, Martin |
| et. al: | No |
| DOI: | 10.1021/acsfoodscitech.2c00418 |
| Erschienen in: | ACS Food Science & Technology |
| Band(Heft): | 3 |
| Heft: | 3 |
| Seite(n): | 470 |
| Seiten bis: | 477 |
| Erscheinungsdatum: | 16-Feb-2023 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 2692-1944 2692-1944 |
| Sprache: | Englisch |
| Schlagwörter: | Theobroma cacao; Cocoa variety; Flavor-active compound; Dark chocolate; Isotopically substituted odorant |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | The flavor quality is often linked to the cocoa bean variety in the literature although the influence of the variety on the flavor compound composition of chocolate has not been studied comprehensively. To investigate this, dose-over-threshold (DoT) factors of flavor-active compounds in 16 dark chocolates were compared. The three Forastero chocolates were similar and characterized by high DoT factors of 3-methylbutanal, dimethyltrisulfane, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, 2-methylbutanoic acid, 3-methylbutanoic acid, phenylacetic acid, and linalool. However, the wide variations in the flavor compound profiles of the Criollo and Trinitario chocolates suggested that the variety is not the only determinant for the flavor compound composition of dark chocolates. Three Trinitario chocolates and a Criollo chocolate showed especially high DoT factors of fruity smelling esters and acetic acid while others showed similarities to the Forastero chocolates. However, the flavor compound compositions of the single-variety dark chocolates could at least be partly linked to the cocoa bean variety. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/27529 |
| 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., Chetschik, I., & Steinhaus, M. (2023). Influence of the cocoa bean variety on the flavor compound composition of dark chocolates. ACS Food Science & Technology, 3(3), 470–477. https://doi.org/10.1021/acsfoodscitech.2c00418
Ullrich, L. et al. (2023) ‘Influence of the cocoa bean variety on the flavor compound composition of dark chocolates’, ACS Food Science & Technology, 3(3), pp. 470–477. Available at: https://doi.org/10.1021/acsfoodscitech.2c00418.
L. Ullrich, B. Casty, A. André, T. Hühn, I. Chetschik, and M. Steinhaus, “Influence of the cocoa bean variety on the flavor compound composition of dark chocolates,” ACS Food Science & Technology, vol. 3, no. 3, pp. 470–477, Feb. 2023, doi: 10.1021/acsfoodscitech.2c00418.
ULLRICH, Lisa, Bettina CASTY, Amandine ANDRÉ, Tilo HÜHN, Irene CHETSCHIK und Martin STEINHAUS, 2023. Influence of the cocoa bean variety on the flavor compound composition of dark chocolates. ACS Food Science & Technology. 16 Februar 2023. Bd. 3, Nr. 3, S. 470–477. DOI 10.1021/acsfoodscitech.2c00418
Ullrich, Lisa, Bettina Casty, Amandine André, Tilo Hühn, Irene Chetschik, and Martin Steinhaus. 2023. “Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates.” ACS Food Science & Technology 3 (3): 470–77. https://doi.org/10.1021/acsfoodscitech.2c00418.
Ullrich, Lisa, et al. “Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates.” ACS Food Science & Technology, vol. 3, no. 3, Feb. 2023, pp. 470–77, https://doi.org/10.1021/acsfoodscitech.2c00418.
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