| Title: | Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach |
| Address: | "Leibniz-Institute for Food Systemsbiology at the Technical University Munchen (LSB@TUM, formerly Deutsche Forschungsanstalt fur Lebensmittelchemie), Lise-Meitner-Strasse 34, D-85354 Freising, Germany. Chemistry Department, Technical University Munchen, Lichtenbergstrasse 4, 85478 Garching, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Compared to dark chocolate, which is mainly produced from roasted cocoa and sucrose, milk chocolates contain different dairy products, such as milk powder, butter fat, or dairy cream. This difference in recipe renders a typical aroma attributed to this type of chocolate, often described as milky or creamy. To get an idea of the odorants responsible for this odor note, an aroma extract dilution analysis was applied on a distillate obtained by extraction and SAFE distillation of a commercial milk chocolate evaluated with an intense 'milky, creamy' attribute. The identification experiments in combination with the flavor dilution (FD) factors revealed 48 odor-active compounds, among which phenylacetic acid (honey-like) and vanillin (vanilla-like) showed the highest FD factors followed by 2-methoxyphenol (smoky) and nonanoic acid (musty, pungent). The quantitation of 40 odorants by stable isotope dilution assays (SIDA) and a subsequent calculation of odor activity values (OAV; ratio of concentration to odor threshold) revealed dimethyl trisulfide (cabbage-like) and butanoic acid (sweaty) with the highest OAVs (>170), followed by 3-methylbutanoic acid (sweaty), acetic acid (vinegar-like), and phenylacetic acid. An aroma recombinate prepared with 39 reference odorants in the same concentrations as those determined for the compounds in the milk chocolate showed a good similarity with the overall aroma profile of the milk chocolate. A comparison of the results with the recent literature data on dark chocolates also evaluated by the Sensomics approach suggested that, in particular, methanethiol and a series of lactones may contribute to the milky, creamy odor note because these were reported with much lower odor activities in the dark chocolates" |
| Keywords: | Animals Cacao/chemistry Cattle Chocolate/*analysis Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Milk/chemistry Odorants/*analysis Volatile Organic Compounds/chemistry aroma extract dilution analysis aroma recombinate lactones methaneth; |
| Notes: | "MedlineFricke, Kristina Schieberle, Peter eng 2020/10/17 J Agric Food Chem. 2020 Oct 28; 68(43):12086-12095. doi: 10.1021/acs.jafc.0c05787. Epub 2020 Oct 16" |
