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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-25664
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dc.contributor.authorSchlüter, Ansgar-
dc.contributor.authorHühn, Tilo-
dc.contributor.authorKneubühl, Markus-
dc.contributor.authorChatelain, Karin-
dc.contributor.authorRohn, Sascha-
dc.contributor.authorChetschik, Irene-
dc.date.accessioned2022-09-17T09:02:34Z-
dc.date.available2022-09-17T09:02:34Z-
dc.date.issued2022-04-06-
dc.identifier.issn0021-8561de_CH
dc.identifier.issn1520-5118de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/25664-
dc.description.abstractIn a previous investigation, "moist incubation" was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment, unfermented and dried nibs are rehydrated with an aqueous solution containing lactic acid and ethanol to adjust the pH value and are subsequently incubated at 45 °C under aerobic conditions for 72 h before drying. The aim of the present study was to investigate the sensory properties and aroma composition of dark chocolates made of these materials after roasting. Therefore, gas chromatography-olfactometry (GC-O) in combination with aroma extract dilution analysis (AEDA), quantitation with isotopically labeled standards, odor activity value (OAV) determination, and sensory analysis were performed. The three different chocolates had distinct sensory and OAV profiles. The sensory profiles showed a higher intensity of fruity aroma notes and a lower intensity of bitterness and astringency in the chocolate made with the moist incubated cocoa, while the chocolate made of fermented cocoa reached higher scores in the roasty aroma notes. Furthermore, higher OAVs were determined for the Strecker aldehydes in the chocolate made of the moist incubated cocoa, whereas higher OAVs for the pyrazines and the acids were detected in the chocolate made of fermented cocoa. In contrast, the chocolate produced with the unfermented cocoa showed low cocoa specific aroma notes and high levels of astringency and bitterness. The detected differences reveal interesting insights into the influence of different postharvest treatments on the resulting aroma composition in the final chocolate. Furthermore, the alternative postharvest treatment was demonstrated to result in chocolates with a pleasant sensory profile.de_CH
dc.language.isoende_CH
dc.publisherAmerican Chemical Societyde_CH
dc.relation.ispartofJournal of Agricultural and Food Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCocoa aroma formationde_CH
dc.subjectCocoa incubationde_CH
dc.subjectCocoa postharvest treatmentde_CH
dc.subjectDark chocolatede_CH
dc.subjectSensory evaluationde_CH
dc.subjectOdorantde_CH
dc.subjectGaschromatography-olfactometryde_CH
dc.subjectCacaode_CH
dc.subjectChocolatede_CH
dc.subjectVolatile organic compoundde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleComparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beansde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1021/acs.jafc.1c08238de_CH
dc.identifier.doi10.21256/zhaw-25664-
dc.identifier.pmid35316045de_CH
zhaw.funding.euNode_CH
zhaw.issue13de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end4065de_CH
zhaw.pages.start4057de_CH
zhaw.publication.statusacceptedVersionde_CH
zhaw.volume70de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.webfeedSensorikde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2022). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. Journal of Agricultural and Food Chemistry, 70(13), 4057–4065. https://doi.org/10.1021/acs.jafc.1c08238
Schlüter, A. et al. (2022) ‘Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans’, Journal of Agricultural and Food Chemistry, 70(13), pp. 4057–4065. Available at: https://doi.org/10.1021/acs.jafc.1c08238.
A. Schlüter, T. Hühn, M. Kneubühl, K. Chatelain, S. Rohn, and I. Chetschik, “Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans,” Journal of Agricultural and Food Chemistry, vol. 70, no. 13, pp. 4057–4065, Apr. 2022, doi: 10.1021/acs.jafc.1c08238.
SCHLÜTER, Ansgar, Tilo HÜHN, Markus KNEUBÜHL, Karin CHATELAIN, Sascha ROHN und Irene CHETSCHIK, 2022. Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. Journal of Agricultural and Food Chemistry. 6 April 2022. Bd. 70, Nr. 13, S. 4057–4065. DOI 10.1021/acs.jafc.1c08238
Schlüter, Ansgar, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, and Irene Chetschik. 2022. “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry 70 (13): 4057–65. https://doi.org/10.1021/acs.jafc.1c08238.
Schlüter, Ansgar, et al. “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.” Journal of Agricultural and Food Chemistry, vol. 70, no. 13, Apr. 2022, pp. 4057–65, https://doi.org/10.1021/acs.jafc.1c08238.


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