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dc.contributor.authorUllrich, Lisa-
dc.contributor.authorCasty, Bettina-
dc.contributor.authorAndré, Amandine-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorSteinhaus, Martin-
dc.contributor.authorChetschik, Irene-
dc.date.accessioned2023-02-17T08:39:38Z-
dc.date.available2023-02-17T08:39:38Z-
dc.date.issued2022-12-07-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/27020-
dc.description.abstractThe demand of consumers for high quality chocolate, organic cocoa and bean-to-bar products is increasing. Bean-to-bar chocolates are made of cocoa beans of defined variety and origin and differentiate themselves by its unique flavour properties in contrast to products from the mass market. In the past, a lot of research has been done in defining the flavour properties of cocoa and chocolate intermediates as well as their off-flavours. This research has been mostly conducted on products produced on high industrial scale, deriving from blends of cocoa beans from different origins to achieve a consistent standard quality. However, the specific fine flavour attributes of cocoa liquors or the dark chocolates produced thereof deriving from defined origins and varieties have been scarcely investigated on molecular level. Therefore, the aim of this investigation was to decode the fine flavour properties of chocolates with specific flavour attributes produced of reference liquors of the Cocoa of Excellence Programme. For this reason, reference liquors with distinct fruity, floral or cocoa-like flavour profiles were selected and the corresponding chocolates were analysed for their molecular flavour composition. After the screening for odour-active molecules by means of aroma extract dilution analysis (AEDA), selected key flavour compounds have been quantified in the chocolates with the overall aim to decode the fine flavour properties on molecular level. This way it could be observed that fruity and acidic flavour attributes were linked to high odour activity values (OAVs) of acetic acid and fruity smelling esters. Chocolates with intense cocoa-like and roasty flavour attributes showed high OAVs for the odorants 2- and 3-methylbutanal as well as for furaneol and dimethyl trisulfide. The flavour attributes floral and astringent were characterised by high dose over threshold values (DoTs) of epicatechin, procyanidin B2 and high OAV of 2-phenylethan-1-ol. The acquired knowledge of the molecular composition of selected cocoa fine flavour attributes provides a basis for future quality assessment of cocoa and chocolate and the development of standardised training samples for sensory evaluation of cocoa products.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectTheobroma cacaode_CH
dc.subjectFine flavorde_CH
dc.subjectSensory referencede_CH
dc.subjectDark chocolatede_CH
dc.subjectMolecular flavor compositionde_CH
dc.subjectStable isotopically substituted odorantde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDecoding the fine flavour properties of dark chocolatesde_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.detailsInternational Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewKeine Begutachtungde_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Ullrich, L., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022, December 7). Decoding the fine flavour properties of dark chocolates. International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
Ullrich, L. et al. (2022) ‘Decoding the fine flavour properties of dark chocolates’, in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
L. Ullrich, B. Casty, A. André, T. Hühn, M. Steinhaus, and I. Chetschik, “Decoding the fine flavour properties of dark chocolates,” in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022, Dec. 2022.
ULLRICH, Lisa, Bettina CASTY, Amandine ANDRÉ, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2022. Decoding the fine flavour properties of dark chocolates. In: International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022. Conference presentation. 7 Dezember 2022
Ullrich, Lisa, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2022. “Decoding the Fine Flavour Properties of Dark Chocolates.” Conference presentation. In International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
Ullrich, Lisa, et al. “Decoding the Fine Flavour Properties of Dark Chocolates.” International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022, 2022.


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