Variation of total aroma and polyphenol content of dark chocolate during three phase of conching

Albak, F.; Tekin, Ali

doi:10.1007/s13197-015-2036-4

Cited by 18 publications

(23 citation statements)

References 15 publications

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“…Moreover, most of the studies concern chocolates obtained in the traditional technological cycle and include mainly the influence of the origin of raw materials and the roasting process on the physical and chemical properties of these products. The results of these studies are inconclusive and although they tend to confirm the positive correlation between polyphenol content and antioxidant activity, as well as the degrading effect of roasting on polyphenol content, there are studies that do not confirm these results [22]. As shown by the results of the work involving the evaluation of consumer preference for chocolate, consumers are most likely to reach for milk chocolates.…”

Section: Introductionmentioning

confidence: 95%

“…Few studies indicate that the percentage of the conching process has no significant effect on the content and phenolic system, as well as on the antioxidant activity [1,19,21,22]. The results obtained by Di Mattia, et al [23] even indicate an increase in the antioxidant activity of conched masses, mainly due to the growing potential of melanosides.…”

Section: Introductionmentioning

confidence: 97%

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Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

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Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 97%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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“…However, the total number of significant OAs detected per sample was quite similar, with an average of 43 (min 35-max 53). Thus, among the OAs commonly detected at high levels in all samples and identified as butane-2,3-dione (OA n • 7), ethyl 2-methylbutanoate (10), oct-1-en-3-one (19), dimethyltrisulfide (24), trimethylpyrazine (26), 5-ethyl-2,3-dimethylpyrazine and 3-methylthiopropanal (34, coeluted but distinguishable), phenylacetaldehyde (45), 2-and 3-methylbutanoic acid (47), phenylmethanol (59), and 4-vinylguaiacol (80), most of them were previously identified in cocoa mass or dark chocolate or in other cocoa categories ( Table 1). Vanillin (OA n • 93) was also of this type but was not further considered as vanillin was added in the recipe as a flavoring ingredient.…”

Section: Introductionmentioning

confidence: 99%

“…Only a few of these OAs were detected by almost all the assessors (NIF ≈ 100%) in all the samples (Table 1). They are limited to ubiquitous molecules, such as butane-2,3-dione (OA n • 7), dimethyltrisulfide (24), 3-methylthiopropanal (34), phenylacetaldehyde (45), 2-and 3-methylbutanoic acid (47), and 4-vinylguaiacol (80). The number of such OAs, not discriminative because they were detected by all the panelists and delivered the highest NIF values in all the samples, was inferior to 10% of the detected OAs, as recommended by Etievant and Chaintreau [41] to allow olfactive discrimination between samples in GC-O, thus validating the extract concentrations chosen for our study [40].…”

Section: Introductionmentioning

confidence: 99%

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Deuscher

Gourrat

Repoux³

et al. 2020

Molecules

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Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates' headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi 2 test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.Molecules 2020, 25, 1809 2 of 32 Thus, quality attributes of dark chocolate produced from Vietnamese cocoa were recently investigated [2], as well as the influence of the cocoa variety on the fermentation step studied [3][4][5], influence of the cocoa origin on the cocoa flavor examined [6][7][8][9], and the link between the origin and process searched for [10]. The process, starting with fermentation [11][12][13][14][15][16] and followed by drying [17] and roasting [18][19][20][21][22][23] steps, has been the subject of many studies. Specialized reviews and treatises gathered such knowledge [1,[24][25][26].Among these investigations, studies aiming to identify the only aroma-active compounds in dark chocolate (the dark chocolate key aroma compounds) are scarce. Nevertheless, some important gas chromatography-olfactometry (GC-O) studies, completed by GC-MS, allowed identification of the major dark chocolate key aroma compounds. Thus, the influence of conching was examined, with the aim of identifying the key odorant compounds in dark chocolate [27]. Aroma-active compounds in dark and milk chocolate in relation to sensory perception were investigated [28], and recently, key aroma compounds in two commercial dark chocolates with high cocoa contents were characterized [29]. As already cited, the major results are reported in reviews on cocoa and cocoa products [24][25][26] as well as in a specialized treatise dedicated to chocolate [1].Direct injection mass spectrometry (DIMS) methods, such as proton transfer reaction mass spectrometry (PTR-MS), have been used in some studies conducted on dark chocolates. Their obje...

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“…Methods were derived from Rodriguez-Campos et al 19 with minor modifications. Workflow was also informed by methods used by Torres-Moreno et al 20 as well as Quin et al 21 and Albak and Tekin 12 . Briefly, 2 g of each sample, while still in a liquid state, was pipetted into the 20-mL SPME vial using a 1 mL syringe, then sealed in the flask and exposed to a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/ PDMS) 50/30 m SPME fiber for 10 min at 60 °C to equilibrate, followed by a 20 min extraction with agitation at the same temperature.…”

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confidence: 99%

Effects of time and temperature during melanging on the volatile profile of dark chocolate

Clark

Bettenhausen

Heuberger

et al. 2020

Sci Rep

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Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production. Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor) process that occurs in a stone wet-grinder. Chocolatiers understand that melanging is essential to flavor and overall quality, however the influence of melanging on the aroma chemistry of the finished chocolate is anecdotal and largely uncharacterized. Here, we evaluated the effects of time and temperature of melanging on the volatile chemistry of the finished chocolate. Specifically, chocolate aroma was profiled using HS/SPME–GC–MS for three different time and temperature combinations. A total of 88 compounds were annotated by mass spectrometry and included a diverse set of chemical classes such as pyrazines, aldehydes, terpenes, alcohols, esters, and ketones. Analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares analysis (PLS) revealed that the overall aroma profile was influenced by the type of melanging, and time had a greater effect than temperature. Example compounds affected by time include 2-methylpropanal, dimethyl sulfide, and benzaldehyde. Particle size was also measured for each sample. Majority particle size was found to be below 25 microns generally at all time points beyond 8 h. Analysis showed significant p-values for the temperature variable for several compounds, but significant p-values for the time variable were apparent for a greater number of compounds. For compounds which showed dependency on both time and temperature, the p-value for the time variable was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends. These data support that time is a critical factor in determining the aroma chemistry of chocolate and affects a diverse set of known flavor active compounds.

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Variation of total aroma and polyphenol content of dark chocolate during three phase of conching

Cited by 18 publications

References 15 publications

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Effects of time and temperature during melanging on the volatile profile of dark chocolate

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