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

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
F Albak, A R Tekin
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引用次数: 0

Abstract

Variation in the volatiles, total polyphenol, theobromine and caffein was investigated both qualitatively and quantitatively for all phases of conching with GC/MS/SPME, HPLC, GC/O, and UV-visible spectrophotometry. The volatile compounds being identified during the three phases consisted of aldehydes, ketones, pyrazines, acids, alcohols and esters. The number and concentration of these compounds were observed to be 31-25,681 ppb, 44-34,838 ppb and 44-29,809 ppb in the dry, pasty, and liquid phases respectively. The odor of dark chocolate was described as nutty, sweet, caramel, green and chocolate using olfactometry. The percent decrease in the concentration of total polyphenol, caffein and theobromine was observed to be only 3.0, 11.0, and 32.0 respectively.

三阶段蒸煮过程中黑巧克力总香气和多酚含量的变化。
通过气相色谱/质谱/串联质谱仪、高效液相色谱、气相色谱/串联质谱仪和紫外可见分光光度法,定性和定量研究了各阶段凝结过程中挥发性物质、总多酚、可可碱和咖啡因的变化。在三个阶段中确定的挥发性化合物包括醛、酮、吡嗪、酸、醇和酯。据观察,这些化合物的数量和浓度在干态、糊状和液态阶段分别为 31-25,681 ppb、44-34,838 ppb 和 44-29,809 ppb。使用嗅觉测定法可将黑巧克力的气味描述为坚果味、甜味、焦糖味、绿色和巧克力味。据观察,总多酚、咖啡因和可可碱浓度的下降百分比分别仅为 3.0、11.0 和 32.0。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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