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dc.contributor.authorUllrich, Lisa-
dc.contributor.authorCasty, Bettina-
dc.contributor.authorAndré, Amandine-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorChetschik, Irene-
dc.contributor.authorSteinhaus, Martin-
dc.date.accessioned2023-04-04T07:19:16Z-
dc.date.available2023-04-04T07:19:16Z-
dc.date.issued2023-02-16-
dc.identifier.issn2692-1944de_CH
dc.identifier.issn2692-1944de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/27529-
dc.description.abstractThe flavor quality is often linked to the cocoa bean variety in the literature although the influence of the variety on the flavor compound composition of chocolate has not been studied comprehensively. To investigate this, dose-over-threshold (DoT) factors of flavor-active compounds in 16 dark chocolates were compared. The three Forastero chocolates were similar and characterized by high DoT factors of 3-methylbutanal, dimethyltrisulfane, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, 2-methylbutanoic acid, 3-methylbutanoic acid, phenylacetic acid, and linalool. However, the wide variations in the flavor compound profiles of the Criollo and Trinitario chocolates suggested that the variety is not the only determinant for the flavor compound composition of dark chocolates. Three Trinitario chocolates and a Criollo chocolate showed especially high DoT factors of fruity smelling esters and acetic acid while others showed similarities to the Forastero chocolates. However, the flavor compound compositions of the single-variety dark chocolates could at least be partly linked to the cocoa bean variety.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofACS Food Science & Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectTheobroma cacaode_CH
dc.subjectCocoa varietyde_CH
dc.subjectFlavor-active compoundde_CH
dc.subjectDark chocolatede_CH
dc.subjectIsotopically substituted odorantde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleInfluence of the cocoa bean variety on the flavor compound composition of dark chocolatesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1021/acsfoodscitech.2c00418de_CH
zhaw.funding.euNode_CH
zhaw.issue3de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end477de_CH
zhaw.pages.start470de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume3de_CH
zhaw.publication.reviewPeer review (Publikation)de_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., Chetschik, I., & Steinhaus, M. (2023). Influence of the cocoa bean variety on the flavor compound composition of dark chocolates. ACS Food Science & Technology, 3(3), 470–477. https://doi.org/10.1021/acsfoodscitech.2c00418
Ullrich, L. et al. (2023) ‘Influence of the cocoa bean variety on the flavor compound composition of dark chocolates’, ACS Food Science & Technology, 3(3), pp. 470–477. Available at: https://doi.org/10.1021/acsfoodscitech.2c00418.
L. Ullrich, B. Casty, A. André, T. Hühn, I. Chetschik, and M. Steinhaus, “Influence of the cocoa bean variety on the flavor compound composition of dark chocolates,” ACS Food Science & Technology, vol. 3, no. 3, pp. 470–477, Feb. 2023, doi: 10.1021/acsfoodscitech.2c00418.
ULLRICH, Lisa, Bettina CASTY, Amandine ANDRÉ, Tilo HÜHN, Irene CHETSCHIK und Martin STEINHAUS, 2023. Influence of the cocoa bean variety on the flavor compound composition of dark chocolates. ACS Food Science & Technology. 16 Februar 2023. Bd. 3, Nr. 3, S. 470–477. DOI 10.1021/acsfoodscitech.2c00418
Ullrich, Lisa, Bettina Casty, Amandine André, Tilo Hühn, Irene Chetschik, and Martin Steinhaus. 2023. “Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates.” ACS Food Science & Technology 3 (3): 470–77. https://doi.org/10.1021/acsfoodscitech.2c00418.
Ullrich, Lisa, et al. “Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates.” ACS Food Science & Technology, vol. 3, no. 3, Feb. 2023, pp. 470–77, https://doi.org/10.1021/acsfoodscitech.2c00418.


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