| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates |
| Autor/-in: | Chetschik, Irene Pedan, Vasilisa Chatelain, Karin Kneubühl, Markus Hühn, Tilo |
| DOI: | 10.1021/acs.jafc.8b06800 |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Band(Heft): | 67 |
| Heft: | 14 |
| Seite(n): | 3991 |
| Seiten bis: | 4001 |
| Erscheinungsdatum: | 2019 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Schlagwörter: | Aroma extract dilution analysis; Dark chocolate; Odor activity value; Sensory profile; Three-phase decanter |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | 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 |
| 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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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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