Dublin Core
Title
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
Creator
E Ohene Afoakwa, P Alistair, M Fowler, A Ryan
Description
Influences of matrix particle size distribution (PSD)(18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and thiozoles. From GC–olfactometry, 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were trimethyl-, tetramethyl-, 2, 3-dimethyl-, 2, 5-dimethyl-, 3 (or 2), 5-dimethyl-2 (or 3)-ethyl-and 3, 5 (or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included 3, 7-dimethyl-1, 6-octadien-3-ol and 5-ethenyltetrahydro-R, R, 5-trimethyl-cis-2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenyl-acetaldehyde, 2-phenylethylacetate, 2, 3, 5-trimethyl-6-ethylpyrazine, 2-carboxaldehyde-1H-pyrrole, furancarboxaldehyde, furfuryl alcohol and 2, 5-dimethyl-4-hydroxy-3 (2H) furanone. There were direct relationships of fat content with 3-methylbutanal and branched pyrazines but inverse ones with 2-phen-ylethanol, furfuryl alcohol, methylpyrazine, phenylacetaldehyde, 2, 3, 5-trimethyl-6-ethylpyrazine and 2-carboxaldehyde-1-H-pyrrole. Particle size influenced higher alcohol, aldehyde, ester, ketone and pyrazine concentrations at all fat contents. A multivariate product space suggested flavour effects of the interacting factors.
Date
2009
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:-Z8x4v2cOtkC
Language
English