Publication type: | Article in scientific journal |
Type of review: | Peer review (publication) |
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 |
DOI: | 10.1021/acs.jafc.8b06800 |
Published in: | Journal of Agricultural and Food Chemistry |
Volume(Issue): | 67 |
Issue: | 14 |
Page(s): | 3991 |
Pages to: | 4001 |
Issue Date: | 2019 |
Publisher / Ed. Institution: | American Chemical Society |
ISSN: | 0021-8561 1520-5118 |
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. |
URI: | https://digitalcollection.zhaw.ch/handle/11475/16605 |
Fulltext version: | Published version |
License (according to publishing contract): | Licence according to publishing contract |
Departement: | Life Sciences and Facility Management |
Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Chetschik, I., Pedan, V., Chatelain, K., Kneubühl, M., & Hühn, T. (2019). Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates. Journal of Agricultural and Food Chemistry, 67(14), 3991–4001. https://doi.org/10.1021/acs.jafc.8b06800
Chetschik, I. et al. (2019) ‘Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates’, Journal of Agricultural and Food Chemistry, 67(14), pp. 3991–4001. Available at: https://doi.org/10.1021/acs.jafc.8b06800.
I. Chetschik, V. Pedan, K. Chatelain, M. Kneubühl, and T. Hühn, “Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates,” Journal of Agricultural and Food Chemistry, vol. 67, no. 14, pp. 3991–4001, 2019, doi: 10.1021/acs.jafc.8b06800.
CHETSCHIK, Irene, Vasilisa PEDAN, Karin CHATELAIN, Markus KNEUBÜHL und Tilo HÜHN, 2019. Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates. Journal of Agricultural and Food Chemistry. 2019. Bd. 67, Nr. 14, S. 3991–4001. DOI 10.1021/acs.jafc.8b06800
Chetschik, Irene, Vasilisa Pedan, Karin Chatelain, Markus Kneubühl, and Tilo Hühn. 2019. “Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.” Journal of Agricultural and Food Chemistry 67 (14): 3991–4001. https://doi.org/10.1021/acs.jafc.8b06800.
Chetschik, Irene, et al. “Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.” Journal of Agricultural and Food Chemistry, vol. 67, no. 14, 2019, pp. 3991–4001, https://doi.org/10.1021/acs.jafc.8b06800.
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