| Title: | Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study |
| Author(s): | Deuscher Z; Gourrat K; Repoux M; Boulanger R; Laboure H; Le Quere JL; |
| Address: | "Centre des Sciences du Gout et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Universite de Bourgogne Franche-Comte, F-21000 Dijon, France. CIRAD, UMR Qualisud, F-34398 Montpellier, France. ChemoSens Platform, CSGA, F-21000 Dijon, France. Valrhona, 14 av. du President Roosevelet, F-26602 Tain l'Hermitage, France. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Reunion, F-34000 Montpellier, France" |
| DOI: | 10.3390/molecules25081809 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi(2) test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product" |
| Keywords: | Chocolate/*analysis Gas Chromatography-Mass Spectrometry Odorants/*analysis Sensation Volatile Organic Compounds/*analysis/*chemistry comparative detection frequency analysis (cDFA) correspondence analysis (CA) dark chocolate gas chromatography-olfactomet; |
| Notes: | "MedlineDeuscher, Zoe Gourrat, Karine Repoux, Marie Boulanger, Renaud Laboure, Helene Le Quere, Jean-Luc eng ID 1505-003/Agropolis Fondation/ Switzerland 2020/04/25 Molecules. 2020 Apr 15; 25(8):1809. doi: 10.3390/molecules25081809" |
