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J Sci Food Agric

Title:		A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception
Author(s):		Liu J; Liu M; He C; Song H; Guo J; Wang Y; Yang H; Su X;
Address:		"Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, 100048, China"
Journal Title:		J Sci Food Agric
Year:		2015
Volume:		20140815
Issue:		6
Page Number:		1362 - 1372
DOI:		10.1002/jsfa.6831
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The most important aroma-active compounds of two types of chocolate and cocoa liquor used for their production were analysed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA). Furthermore, the relationship between odorants and sensory perception of chocolate was measured by quantitative analysis, sensory evaluation and correlation analysis. In addition, some chemicals were added to the original dark or milk chocolate to validate their roles in the aroma property of chocolate. RESULTS: A total of 32 major aroma-active compounds were identified in the chocolate with the flavour dilution factors of 27-729 by AEDA, including seven aldehydes, six pyrazines, three pyrroles, four carboxylic acids, four lactones, two alcohols, two ketones, one ester, one pyrone, one furan and one sulfur-containing compound. Further quantitative analysis showed that dark chocolate had higher contents of pyrazine, pyrrole, carboxylic acids, alcohols and Strecker aldehydes, whereas the concentration of lactones, esters, long chain aldehydes and ketones were higher in the milk type. CONCLUSION: Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed. The relationship between aroma-active compounds and sensory perception in the chocolate was verified"
Keywords:		"Adult Animals Cacao/*chemistry Candy Female Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry/methods Humans Male Milk Odorants/*analysis Oils, Volatile/*analysis *Taste Volatile Organic Compounds/*analysis Young Adult aroma extract dilution;"
Notes:		"MedlineLiu, Jianbin Liu, Mengya He, Congcong Song, Huanlu Guo, Jia Wang, Ye Yang, Haiying Su, Xiaoxia eng Comparative Study England 2014/07/22 J Sci Food Agric. 2015 Apr; 95(6):1362-72. doi: 10.1002/jsfa.6831. Epub 2014 Aug 15"