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theobroma_cacao_l [2017/10/26 12:05]
andreas |
theobroma_cacao_l [2019/09/12 08:27]
andreas |
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| **Chocolate** is a sweet food preparation of Theobroma cacao seeds. | **Chocolate** is a sweet food preparation of Theobroma cacao seeds. |
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| | "Application of an aroma extract dilution analysis (AEDA) on the volatiles of a commercial milk chocolate revealed 51 odor-active compounds in the flavor dilution (FD) factor range 8−1024, 44 of which could be identified. The following 13 odorants contributed with the highest FD factors to the overall chocolate flavor: 3-methylbutanal (malty); 2-ethyl-3,5-dimethylpyrazine (potato chip-like); 2- and 3-methylbutanoic acid (sweaty); 5-methyl-(E)-2-hepten-4-one (hazelnut-like); 1-octen-3-one (mushroom-like); 2-ethyl-3,6-dimethylpyrazine (nutty, earthy); 2,3-diethyl-5-methylpyrazine (potato chip-like); (Z)-2-nonenal (green, tallowy); (E,E)-2,4-decadienal (fatty, waxy); (E,E)-2,4-nonadienal (fatty); R-δ-decalactone (sweet, peach-like); and 2-methyl-3-(methyldithio)furan. Application of the AEDA on the cocoa mass used in the production of the milk chocolate led to the identification of 37 odorants, seven of which were sensorially not detected in the chocolate. By contrast, 11 odorants were present in the milk chocolate but were not sensorially relevant in cocoa mass, e.g., R-δ-decalactone and 5-methyl-(E)-2-hepten-4-one." \\ |
| | [Schnermann, Petra, and Peter Schieberle. "Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses." Journal of Agricultural and Food Chemistry 45.3 (1997): 867-872] |
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| "By application of the aroma extract dilution analysis on a flavor distillate obtained by high vacuum distillation of bitter chocolate 33 odor-active compounds were sensorially detected. Among the 29 odorants identified, vanillin, 2-methoxy-3-isopropylpyrazine, 2,3-diethyl-5-methylpyrazine followed by 2- and 3-methylbutanoic acid, 2-phenylethanol and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed the highest FD-factors. Compared to a milk chocolate, especially the FD-factors of the latter compound and the methoxypyrazine were much higher. In an extract obtained by simultaneous steam distillation/extraction of a milk chocolate, the concentration of, particularly, phenylacetaldehyde was increased by a factor of 120 compared to that in an extract obtained by the more careful high vacuum distillation. In addition, also 5-methyl-(E)-2-heptene-4-one, diacetyl and 3-methylbutanal were much higher in the SDE." \\ | "By application of the aroma extract dilution analysis on a flavor distillate obtained by high vacuum distillation of bitter chocolate 33 odor-active compounds were sensorially detected. Among the 29 odorants identified, vanillin, 2-methoxy-3-isopropylpyrazine, 2,3-diethyl-5-methylpyrazine followed by 2- and 3-methylbutanoic acid, 2-phenylethanol and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed the highest FD-factors. Compared to a milk chocolate, especially the FD-factors of the latter compound and the methoxypyrazine were much higher. In an extract obtained by simultaneous steam distillation/extraction of a milk chocolate, the concentration of, particularly, phenylacetaldehyde was increased by a factor of 120 compared to that in an extract obtained by the more careful high vacuum distillation. In addition, also 5-methyl-(E)-2-heptene-4-one, diacetyl and 3-methylbutanal were much higher in the SDE." \\ |
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| | {{cacaofruits_starr.jpg?800}} \\ |
| | Theobroma cacao fruits ripening along the trunk \\ |
| | [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: [[https://www.flickr.com/people/starr-environmental/|Forest and Kim Starr]] [[http://tropical.theferns.info/image.php?id=Theobroma+cacao|Useful Tropical Plants]] |
