| Title: | Decoding the Fine Flavor Properties of Dark Chocolates |
| Author(s): | Ullrich L; Casty B; Andre A; Huhn T; Steinhaus M; Chetschik I; |
| Address: | "Life Sciences and Facility Management, Zurich University of Applied Sciences (ZHAW), 8820 Wadenswil, Switzerland. Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol" |
| Keywords: | *Chocolate/analysis *Catechin Astringents Odorants/analysis *Cacao Esters Plant Extracts *Volatile Organic Compounds/analysis Flavoring Agents/analysis Theobroma cacao dark chocolates fine flavors molecular flavor compositions sensory references stable is; |
| Notes: | "MedlineUllrich, Lisa Casty, Bettina Andre, Amandine Huhn, Tilo Steinhaus, Martin Chetschik, Irene eng 2022/10/19 J Agric Food Chem. 2022 Oct 26; 70(42):13730-13740. doi: 10.1021/acs.jafc.2c04166. Epub 2022 Oct 18" |
