theobroma_cacao_l
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theobroma_cacao_l [2019/09/12 06:27] – andreas | theobroma_cacao_l [2020/12/06 08:43] (aktuell) – andreas | ||
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[Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations., | [Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations., | ||
- | "Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. | + | Character impact compounds of the volatile fraction of three commercial cocoa powders (Bensdorp, Krüger, Sarotti) isolated using thin-layer high-vacuum distillation (TLHVD) of Soxhlet extracts were: Acetic acid (vinegar), propanoic acid (mouldy), 2-methyl propanoic acid (rancid), phenylacetaldehyde (flowery), 2/3-methyl butanoic acid (sweaty), dehydromevalonic acid lactone (condesed milk, sour), 2-pyrrolidinone (popcorn), pyrrole-2-carboxaldehyde (nut), (R)-(−)-pantolactone (caramel, coconut), furaneol (caramel), massoia lactone (coconut), dihydroxymaltol (caramel), 4-methyl-5-(2-hydroxyethyl)thiazol (peanut), two solerol isomers (red fruit, jam, green notes), vanillin (vanilla) and phenylacetic acid (sweet, flowery). These 17 compounds were detected at the sniff port of the GC-O after a 1:100 dilution. The aroma extract contained acetoin and several alkylated pyrazines e.g. \\ |
+ | [Krings, Ulrich, et al. " | ||
+ | |||
+ | "Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality... Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics." | ||
[Yeasts are essential for cocoa bean fermentation. Van Thi Thuy Ho, Jian Zhao, Graham Fleet, International Journal of Food Microbiology, | [Yeasts are essential for cocoa bean fermentation. Van Thi Thuy Ho, Jian Zhao, Graham Fleet, International Journal of Food Microbiology, | ||
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+ | "In contrast to cocoa from Ecuador, the Chontalpa cocoa shows an intense and distinctive fingerprint of alkyl | ||
+ | [Magagna, Federico, et al. " | ||
**Chocolate** is a sweet food preparation of Theobroma cacao seeds. | **Chocolate** is a sweet food preparation of Theobroma cacao seeds. | ||
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"A number of compounds have been identified by gas chromatography-olfactometry (GC-O) as key odorant compounds in dark chocolate. 2-Methylpropanal, | "A number of compounds have been identified by gas chromatography-olfactometry (GC-O) as key odorant compounds in dark chocolate. 2-Methylpropanal, | ||
[Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Ducki, S., Miralles-Garcia, | [Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Ducki, S., Miralles-Garcia, | ||
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+ | "The specific cocoa aroma arises from complex biochemical and chemical reactions during the postharvest processing of raw beans, and from many influences of the cocoa genotype, chemical make‐up of raw seeds, environmental conditions, farming practices, processing, and manufacturing stages. There has been much research on cocoa flavor components. However, the relationships between all chemical components that are likely to play a role in cocoa flavor, their sensory properties, and the sources and mechanisms of flavor formation are not fully understood." | ||
+ | [Aprotosoaie, | ||
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theobroma_cacao_l.1568269639.txt.gz · Zuletzt geändert: 2019/09/12 06:27 von andreas