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A comparative study of aroma‐active compounds between dark and milk chocolate: relationship to sensory perception
Author(s) -
Liu Jianbin,
Liu Mengya,
He Congcong,
Song Huanlu,
Guo Jia,
Wang Ye,
Yang Haiying,
Su Xiaoxia
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6831
Subject(s) - aroma , chemistry , flavour , dark chocolate , sensory analysis , food science , dilution , wine , thermodynamics , physics
BACKGROUND The most important aroma‐active compounds of two types of chocolate and cocoa liquor used for their production were analysed by gas chromatography–olfactometry–mass spectrometry ( GC ‐O‐ MS ) and aroma extract dilution analysis ( AEDA ). Furthermore, the relationship between odorants and sensory perception of chocolate was measured by quantitative analysis, sensory evaluation and correlation analysis. In addition, some chemicals were added to the original dark or milk chocolate to validate their roles in the aroma property of chocolate. RESULTS A total of 32 major aroma‐active compounds were identified in the chocolate with the flavour dilution factors of 27–729 by AEDA , including seven aldehydes, six pyrazines, three pyrroles, four carboxylic acids, four lactones, two alcohols, two ketones, one ester, one pyrone, one furan and one sulfur‐containing compound. Further quantitative analysis showed that dark chocolate had higher contents of pyrazine, pyrrole, carboxylic acids, alcohols and Strecker aldehydes, whereas the concentration of lactones, esters, long chain aldehydes and ketones were higher in the milk type. CONCLUSION Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed. The relationship between aroma‐active compounds and sensory perception in the chocolate was verified. © 2014 Society of Chemical Industry