Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

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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

Angela Ryan, Mark Fowler, Alistair Paterson, Emmanuel Ohene Afoakwa

Description

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) 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-trimethylcis- 2-furanmethanol. Caramel-like, sweet and honey notes were conferred by 2-phenylethanol, phenylacetaldehyde …

Date

2009

Source

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:7CU1mCQUTf4C

Language

English