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J Agric Food Chem

Title:		Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach
Author(s):		Seyfried C; Granvogl M;
Address:		"Department fur Chemie, Lehrstuhl fur Lebensmittelchemie , Technische Universitat Munchen , Lise-Meitner-Strasse 34 , D-85354 Freising , Germany. Wissenschaftszentrum Weihenstephan fur Ernahrung, Landnutzung und Umwelt, Lehrstuhl fur Analytische Lebensmittelchemie , Technische Universitat Munchen , Maximus-von-Imhof-Forum 2 , D-85354 Freising , Germany. Institut fur Lebensmittelchemie, Fachgebiet fur Lebensmittelchemie und Analytische Chemie (170a) , Fakultat Naturwissenschaften, Universitat Hohenheim , Garbenstrasse 28 , D-70599 Stuttgart , Germany"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20190508
Issue:		20
Page Number:		5827 - 5837
DOI:		10.1021/acs.jafc.8b06183
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The overall aroma of two orthonasally distinguishable dark chocolates with high cocoa content (90% CC and 99% CC) was decoded using the systematic sensomics approach, including solvent extraction, separation of the volatiles, identification using aroma extract dilution analysis (AEDA) based on gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS), quantitation by stable isotope dilution analysis (SIDA), calculation of odor activity values (OAVs), and recombination experiments. Sixty-nine aroma-active compounds were identified and quantitation of 49 compounds revealed 28 odorants in 90% CC and 30 aroma-active compounds in 99% CC with OAVs >/= 1. Among them, dimethyl trisulfide, acetic acid, 2-methoxyphenol, 3-methylbutanoic acid, phenylacetic acid, vanillin, and linalool showed the highest OAVs. Subsequently, very high similarities of the reconstitution models, containing all odorants with OAVs >/= 1 in their naturally occurring concentrations in odorless sunflower oil as matrix, proved the correct identification and quantitation of all key odorants in both dark chocolates"
Keywords:		Cacao/*chemistry Chocolate/*analysis Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Odorants/*analysis Olfactometry Volatile Organic Compounds/chemistry aroma extract dilution analysis aroma recombination dark chocolate odor activity val;
Notes:		"MedlineSeyfried, Carolin Granvogl, Michael eng 2019/05/09 J Agric Food Chem. 2019 May 22; 67(20):5827-5837. doi: 10.1021/acs.jafc.8b06183. Epub 2019 May 8"