| Title: | Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates |
| Author(s): | Chetschik I; Pedan V; Chatelain K; Kneubuhl M; Huhn T; |
| Address: | "Life Sciences and Facility Management , Zurich University of Applied Sciences , Wadenswil 8820 , Switzerland" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-olfactometry in combination with aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster analysis clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters ethyl 2-methylbutanoate and ethyl 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines" |
| Keywords: | Chocolate/*analysis Flavoring Agents/*chemistry Food Handling Gas Chromatography-Mass Spectrometry Humans Olfactometry Taste Volatile Organic Compounds/chemistry aroma extract dilution analysis dark chocolate odor activity values sensory profile three-pha; |
| Notes: | "MedlineChetschik, Irene Pedan, Vasilisa Chatelain, Karin Kneubuhl, Markus Huhn, Tilo eng Comparative Study 2019/03/21 J Agric Food Chem. 2019 Apr 10; 67(14):3991-4001. doi: 10.1021/acs.jafc.8b06800. Epub 2019 Apr 1" |
