| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Decoding the fine flavor properties of dark chocolates |
| Authors: | Ullrich, Lisa Casty, Bettina André, Amandine Hühn, Tilo Steinhaus, Martin Chetschik, Irene |
| et. al: | No |
| DOI: | 10.1021/acs.jafc.2c04166 |
| Published in: | Journal of Agricultural and Food Chemistry |
| Volume(Issue): | 70 |
| Issue: | 42 |
| Page(s): | 13730 |
| Pages to: | 13740 |
| Issue Date: | 26-Oct-2022 |
| Publisher / Ed. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Language: | English |
| Subjects: | Theobroma cacao; Dark chocolate; Fine flavor; Molecular flavor composition; Sensory reference; Stable isotopically substituted odorant; Astringent; Odorant; Ester; Plant extract; Flavoring agent; Chocolate; Catechin; Cacao; Volatile organic compound |
| Subject (DDC): | 664: Food technology |
| Abstract: | Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/26063 |
| 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) |
| Published as part of the ZHAW project: | Cocoa in Numbers - from data to knowledge |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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