Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-26063Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ullrich, Lisa | - |
| dc.contributor.author | Casty, Bettina | - |
| dc.contributor.author | André, Amandine | - |
| dc.contributor.author | Hühn, Tilo | - |
| dc.contributor.author | Steinhaus, Martin | - |
| dc.contributor.author | Chetschik, Irene | - |
| dc.date.accessioned | 2022-11-11T14:57:02Z | - |
| dc.date.available | 2022-11-11T14:57:02Z | - |
| dc.date.issued | 2022-10-26 | - |
| dc.identifier.issn | 0021-8561 | de_CH |
| dc.identifier.issn | 1520-5118 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/26063 | - |
| dc.description.abstract | Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes were analyzed. After the screening for odor-active molecules by aroma extract dilution analysis, selected compounds were quantitated with the overall aim to decode the distinct fine flavor attributes on a molecular level. Acidic and fruity flavor notes were associated with high dose over threshold factors (DoT factors) of acetic acid and fruity smelling esters such as ethyl 2-methylbutanaote, ethyl 3-methylbutanoate, and 3-methylbutyl acetate, respectively. Cocoa-like and roasty flavor notes were associated with high DoT factors for 2-methylbutanal, 3-methylbutanal, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, and dimethyltrisulfane. The floral and astringent flavors were linked to high DoT factors of (-)-epicatechin, procyanidin B2, procyanidin C1, and 2-phenylethan-1-ol. | 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 | Theobroma cacao | de_CH |
| dc.subject | Dark chocolate | de_CH |
| dc.subject | Fine flavor | de_CH |
| dc.subject | Molecular flavor composition | de_CH |
| dc.subject | Sensory reference | de_CH |
| dc.subject | Stable isotopically substituted odorant | de_CH |
| dc.subject | Astringent | de_CH |
| dc.subject | Odorant | de_CH |
| dc.subject | Ester | de_CH |
| dc.subject | Plant extract | de_CH |
| dc.subject | Flavoring agent | de_CH |
| dc.subject | Chocolate | de_CH |
| dc.subject | Catechin | de_CH |
| dc.subject | Cacao | de_CH |
| dc.subject | Volatile organic compound | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Decoding the fine flavor properties of 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.2c04166 | de_CH |
| dc.identifier.doi | 10.21256/zhaw-26063 | - |
| dc.identifier.pmid | 36255101 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 42 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 13740 | de_CH |
| zhaw.pages.start | 13730 | de_CH |
| zhaw.publication.status | acceptedVersion | de_CH |
| zhaw.volume | 70 | de_CH |
| zhaw.embargo.end | 2023-10-18 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Chemie | de_CH |
| zhaw.funding.zhaw | Cocoa in Numbers - from data to knowledge | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2022_Ullrich-etal_Decoding-the-fine-flavor-properties-of-dark-chocolates_JAFC_AAM.pdf | Accepted Version | 1.56 MB | Adobe PDF |  View/Open |
Show simple item record
Ullrich, L., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022). Decoding the fine flavor properties of dark chocolates. Journal of Agricultural and Food Chemistry, 70(42), 13730–13740. https://doi.org/10.1021/acs.jafc.2c04166
Ullrich, L. et al. (2022) ‘Decoding the fine flavor properties of dark chocolates’, Journal of Agricultural and Food Chemistry, 70(42), pp. 13730–13740. Available at: https://doi.org/10.1021/acs.jafc.2c04166.
L. Ullrich, B. Casty, A. André, T. Hühn, M. Steinhaus, and I. Chetschik, “Decoding the fine flavor properties of dark chocolates,” Journal of Agricultural and Food Chemistry, vol. 70, no. 42, pp. 13730–13740, Oct. 2022, doi: 10.1021/acs.jafc.2c04166.
ULLRICH, Lisa, Bettina CASTY, Amandine ANDRÉ, Tilo HÜHN, Martin STEINHAUS und Irene CHETSCHIK, 2022. Decoding the fine flavor properties of dark chocolates. Journal of Agricultural and Food Chemistry. 26 Oktober 2022. Bd. 70, Nr. 42, S. 13730–13740. DOI 10.1021/acs.jafc.2c04166
Ullrich, Lisa, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, and Irene Chetschik. 2022. “Decoding the Fine Flavor Properties of Dark Chocolates.” Journal of Agricultural and Food Chemistry 70 (42): 13730–40. https://doi.org/10.1021/acs.jafc.2c04166.
Ullrich, Lisa, et al. “Decoding the Fine Flavor Properties of Dark Chocolates.” Journal of Agricultural and Food Chemistry, vol. 70, no. 42, Oct. 2022, pp. 13730–40, https://doi.org/10.1021/acs.jafc.2c04166.
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