Title: Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates
Authors : Chetschik, Irene
Pedan, Vasilisa
Chatelain, Karin
Kneubühl, Markus
Hühn, Tilo
Published in : Journal of Agricultural and Food Chemistry
Volume(Issue) : 67
Issue : 14
Pages : 3991
Pages to: 4001
Publisher / Ed. Institution : American Chemical Society
Issue Date: 2019
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (publication)
Language : English
Subjects : Aroma extract dilution analysis; Dark chocolate; Odor activity value; Sensory profile; Three-phase decanter
Subject (DDC) : 664: Food technology
Abstract: Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-olfactometry in combination with aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster analysis clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters ethyl 2-methylbutanoate and ethyl 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific journal
DOI : 10.1021/acs.jafc.8b06800
ISSN: 0021-8561
URI: https://digitalcollection.zhaw.ch/handle/11475/16605
Appears in Collections:Publikationen Life Sciences und Facility Management

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