| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof |
| Authors: | Ullrich, Lisa Neiens, Silva Hühn, Tilo Steinhaus, Martin Chetschik, Irene |
| et. al: | No |
| DOI: | 10.1021/acs.jafc.1c02287 |
| Published in: | Journal of Agricultural and Food Chemistry |
| Volume(Issue): | 69 |
| Issue: | 30 |
| Page(s): | 8504 |
| Pages to: | 8510 |
| Issue Date: | 23-Jul-2021 |
| Publisher / Ed. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| Language: | English |
| Subjects: | Theobroma cacao; Chocolate; Odorant release; Stable isotopically substituted odorant; Water treatment |
| Subject (DDC): | 664: Food technology |
| Abstract: | The impact of water on odor-active compounds in fermented and dried cocoa beans as well as in chocolate either produced by a novel processing (NPC) or a traditional processing (TPC) technology from the same batch of cocoa beans was investigated in this study. Quantitation of selected key odorants revealed significantly higher concentrations of Strecker aldehydes such as 3-(methylsulfanyl)propanal (66-fold) and phenylacetaldehyde (50-fold) after water treatment of the cocoa beans. The comparison of the two chocolates showed that higher amounts of the Strecker aldehydes 2-methylbutanal, 3-methylbutanal, and phenylacetaldehyde are released with water in the NPC (24-fold to 39-fold), compared to the TPC (7.3-fold-11-fold). In addition to Strecker aldehydes, the concentrations of many further characteristic key odorants of cocoa and chocolate increased after water treatment. Based on the results, a more intense retronasal odor perception of the analyzed compounds is expected due to their release during consumption in contact with saliva. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/22976 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Ullrich, L., Neiens, S., Hühn, T., Steinhaus, M., & Chetschik, I. (2021). Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof. Journal of Agricultural and Food Chemistry, 69(30), 8504–8510. https://doi.org/10.1021/acs.jafc.1c02287
Ullrich, L. et al. (2021) ‘Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof’, Journal of Agricultural and Food Chemistry, 69(30), pp. 8504–8510. Available at: https://doi.org/10.1021/acs.jafc.1c02287.
L. Ullrich, S. Neiens, T. Hühn, M. Steinhaus, and I. Chetschik, “Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof,” Journal of Agricultural and Food Chemistry, vol. 69, no. 30, pp. 8504–8510, Jul. 2021, doi: 10.1021/acs.jafc.1c02287.
ULLRICH, Lisa, Silva NEIENS, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2021. Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof. Journal of Agricultural and Food Chemistry. 23 Juli 2021. Bd. 69, Nr. 30, S. 8504–8510. DOI 10.1021/acs.jafc.1c02287
Ullrich, Lisa, Silva Neiens, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2021. “Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made Thereof.” Journal of Agricultural and Food Chemistry 69 (30): 8504–10. https://doi.org/10.1021/acs.jafc.1c02287.
Ullrich, Lisa, et al. “Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made Thereof.” Journal of Agricultural and Food Chemistry, vol. 69, no. 30, July 2021, pp. 8504–10, https://doi.org/10.1021/acs.jafc.1c02287.
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