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dc.contributor.authorChetschik, Irene-
dc.contributor.authorKneubühl, Markus-
dc.contributor.authorChatelain, Karin-
dc.contributor.authorSchlüter, Ansgar-
dc.contributor.authorBernath, Konrad-
dc.contributor.authorHühn, Tilo-
dc.date.accessioned2018-09-13T08:04:57Z-
dc.date.available2018-09-13T08:04:57Z-
dc.date.issued2017-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/10527-
dc.description.abstractThe odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of flavor dilution (FD) factors, in comparison to varieties FSV41 and UF564, for which floral and fruity notes were detected in higher intensities. To gain first insights on a molecular level of how the cocoa pulp odorants affected the odor quality of cocoa beans during fermentation, quantitative measurements of selected aroma compounds were conducted in pulp and bean at different time points of the fermentation. The results showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation, whereas the reverse could be observed for the odorants linalool and 2-methoxyphenol. The findings of this study constitute a basis for further investigations on the aroma formation of cocoa during fermentation.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 cacao L.de_CH
dc.subjectAroma extract dilution analysisde_CH
dc.subjectAroma formation in cocoade_CH
dc.subjectCocoa fermentationde_CH
dc.subjectCocoa pulp odorantsde_CH
dc.subjectCacaode_CH
dc.subjectFermentationde_CH
dc.subjectOdorantsde_CH
dc.subjectSaccharomyces cerevisiaede_CH
dc.subjectGas Chromatography-Olfactometryde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleInvestigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beansde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
dc.identifier.doi10.1021/acs.jafc.6b05008de_CH
zhaw.funding.euNode_CH
zhaw.issue10de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end2472de_CH
zhaw.pages.start2467de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume66de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Chetschik, I., Kneubühl, M., Chatelain, K., Schlüter, A., Bernath, K., & Hühn, T. (2017). Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans. Journal of Agricultural and Food Chemistry, 66(10), 2467–2472. https://doi.org/10.1021/acs.jafc.6b05008
Chetschik, I. et al. (2017) ‘Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans’, Journal of Agricultural and Food Chemistry, 66(10), pp. 2467–2472. Available at: https://doi.org/10.1021/acs.jafc.6b05008.
I. Chetschik, M. Kneubühl, K. Chatelain, A. Schlüter, K. Bernath, and T. Hühn, “Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans,” Journal of Agricultural and Food Chemistry, vol. 66, no. 10, pp. 2467–2472, 2017, doi: 10.1021/acs.jafc.6b05008.
CHETSCHIK, Irene, Markus KNEUBÜHL, Karin CHATELAIN, Ansgar SCHLÜTER, Konrad BERNATH und Tilo HÜHN, 2017. Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans. Journal of Agricultural and Food Chemistry. 2017. Bd. 66, Nr. 10, S. 2467–2472. DOI 10.1021/acs.jafc.6b05008
Chetschik, Irene, Markus Kneubühl, Karin Chatelain, Ansgar Schlüter, Konrad Bernath, and Tilo Hühn. 2017. “Investigations on the Aroma of Cocoa Pulp (Theobroma Cacao L.) And Its Influence on the Odor of Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry 66 (10): 2467–72. https://doi.org/10.1021/acs.jafc.6b05008.
Chetschik, Irene, et al. “Investigations on the Aroma of Cocoa Pulp (Theobroma Cacao L.) And Its Influence on the Odor of Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry, vol. 66, no. 10, 2017, pp. 2467–72, https://doi.org/10.1021/acs.jafc.6b05008.


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