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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chetschik, Irene | - |
dc.contributor.author | Pedan, Vasilisa | - |
dc.contributor.author | Chatelain, Karin | - |
dc.contributor.author | Kneubühl, Markus | - |
dc.contributor.author | Hühn, Tilo | - |
dc.date.accessioned | 2019-04-15T10:17:22Z | - |
dc.date.available | 2019-04-15T10:17:22Z | - |
dc.date.issued | 2019 | - |
dc.identifier.issn | 0021-8561 | de_CH |
dc.identifier.issn | 1520-5118 | de_CH |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/16605 | - |
dc.description.abstract | Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-olfactometry in combination with aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster analysis clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters ethyl 2-methylbutanoate and ethyl 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines. | de_CH |
dc.language.iso | en | de_CH |
dc.publisher | American Chemical Society | de_CH |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Aroma extract dilution analysis | de_CH |
dc.subject | Dark chocolate | de_CH |
dc.subject | Odor activity value | de_CH |
dc.subject | Sensory profile | de_CH |
dc.subject | Three-phase decanter | de_CH |
dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
dc.title | Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates | de_CH |
dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
dc.identifier.doi | 10.1021/acs.jafc.8b06800 | de_CH |
dc.identifier.pmid | 30892030 | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.issue | 14 | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.pages.end | 4001 | de_CH |
zhaw.pages.start | 3991 | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.volume | 67 | de_CH |
zhaw.publication.review | Peer review (Publikation) | de_CH |
zhaw.webfeed | LM-Chemie | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Chetschik, I., Pedan, V., Chatelain, K., Kneubühl, M., & Hühn, T. (2019). Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates. Journal of Agricultural and Food Chemistry, 67(14), 3991–4001. https://doi.org/10.1021/acs.jafc.8b06800
Chetschik, I. et al. (2019) ‘Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates’, Journal of Agricultural and Food Chemistry, 67(14), pp. 3991–4001. Available at: https://doi.org/10.1021/acs.jafc.8b06800.
I. Chetschik, V. Pedan, K. Chatelain, M. Kneubühl, and T. Hühn, “Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates,” Journal of Agricultural and Food Chemistry, vol. 67, no. 14, pp. 3991–4001, 2019, doi: 10.1021/acs.jafc.8b06800.
CHETSCHIK, Irene, Vasilisa PEDAN, Karin CHATELAIN, Markus KNEUBÜHL und Tilo HÜHN, 2019. Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates. Journal of Agricultural and Food Chemistry. 2019. Bd. 67, Nr. 14, S. 3991–4001. DOI 10.1021/acs.jafc.8b06800
Chetschik, Irene, Vasilisa Pedan, Karin Chatelain, Markus Kneubühl, and Tilo Hühn. 2019. “Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.” Journal of Agricultural and Food Chemistry 67 (14): 3991–4001. https://doi.org/10.1021/acs.jafc.8b06800.
Chetschik, Irene, et al. “Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.” Journal of Agricultural and Food Chemistry, vol. 67, no. 14, 2019, pp. 3991–4001, https://doi.org/10.1021/acs.jafc.8b06800.
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