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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