Chocolate aroma: Factors, importance and analysis

Toker Ö. S., Palabıyık İ., Pirouzian H. R., Aktar Küçükaslan T., Konar N.

Trends in Food Science and Technology, cilt.99, ss.580-592, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 99
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.tifs.2020.03.035
  • Dergi Adı: Trends in Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.580-592
  • Anahtar Kelimeler: Chocolate, Cocoa, Aroma, Flavor, PARTICLE-SIZE DISTRIBUTION, SENSORY PROPERTIES, MILK CHOCOLATE, COCOA BUTTER, THEOBROMA-CACAO, FAT BLOOM, FERMENTATION METHOD, VOLATILE COMPOUNDS, AMADORI-COMPOUNDS, SUSPENDED-SOLIDS
  • Eskişehir Osmangazi Üniversitesi Adresli: Hayır

Özet

© 2020 Elsevier LtdBackground: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.