Life Sciences and Facility Management , Zurich University of Applied Sciences , Wädenswil 8820 , Switzerland.
J Agric Food Chem. 2019 Apr 10;67(14):3991-4001. doi: 10.1021/acs.jafc.8b06800. Epub 2019 Apr 1.
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.
采用一种新型技术方法（NCs）生产的黑巧克力与传统方法（TCs）生产的黑巧克力进行了特征比较，通过感官评价、气相色谱-嗅觉测量结合香气提取稀释分析、稳定同位素稀释分析定量分析与香气相关的巧克力气味物质，以及计算气味活度值（OAVs）。聚类分析的感官研究结果清楚地表明 NC 与 TC 样品之间存在差异。香气测量的结果表明，NCs 的挥发性酸（如乙酸和 3-甲基丁酸）的 OAV 值较低，而乙酯 2-甲基丁酸和乙酯 3-甲基丁酸的 OAV 值较高，与 TC 样品相比。与之相反，热生成化合物（如 Strecker 醛和吡嗪）则没有观察到相关差异。
