Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 208-215

  Afoakwa, Emmanuel Ohene ^a,b   Paterson, Alistair ^a   Fowler, Mark ^b   Ryan, Angela ^b  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Acetic acid; Chocolate; Cocoa; Flavour release; GC MS; GC olfactometry; Pyrazines

Indexed keywords

2 CARBOXALDEHYDE 1H PYRROLE; 2 METHYLBUTANAL; 2 PHENYLACETALDEHYDE; 2,3,5 TRIMETHYL 6 ETHYLPYRAZINE; 2,5 DIMETHYL 4 HYDROXY 3(2H)FURANONE; 3,5 DIMETHYL 1,6 OCTADIEN 3 OL; 5 ETHENYLTETRAHYDRO R,R 5 TRIMETHYL CIS 2 FURANMETHANOL; ALCOHOL; ALDEHYDE; ESTER; FLAVORING AGENT; FURAN DERIVATIVE; FURANCARBOXALDEHYDE; FURFURYL ALCOHOL; ISOBUTYRALDEHYDE; ISOVALERALDEHYDE; KETONE; METHYLPYRAZINE; PHENETHYL ALCOHOL; PHENOL DERIVATIVE; PHENYLACETALDEHYDE; PYRAN DERIVATIVE; PYRAZINE DERIVATIVE; PYRIDINE DERIVATIVE; PYROLE DERIVATIVE; PYRONE DERIVATIVE; THIOZOLE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CACAO; CONTROLLED STUDY; DISTRIBUTION VOLUME; FAT CONTENT; FLAVOR; HONEY; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PARTICLE SIZE; QUANTITATIVE ANALYSIS; SWEETNESS;

THEOBROMA CACAO;

EID: 52949150080     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.088     Document Type: Article

References (65)

1. Afoakwa E.O., Paterson A., and Fowler M. Factor influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology 18 (2007) 290-298
2. Afoakwa E.O., Paterson A., Fowler M., and Ryan A. Flavor formation and character in cocoa and chocolate: A critical review. Critical Reviews in Food Science and Nutrition 48 (2008) 1-18
3. Afoakwa E.O., Paterson A., and Fowler M. Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology 226 (2008) 1259-1268
4. Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008c). Microstructure and mechanical properties relating to particle size distribution and composition in dark chocolate. International Journal of Food Science and Technology, doi:10.1111/j.1365-2621.2007.01677.x.
5. Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008d). Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology. Innovative Food Science and Emerging Technologies, published online, doi:10.1016/j.ifset.2008.02.002.
6. Afoakwa E.O., Paterson A., Fowler M., and Vieira J. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering 87 (2008) 181-190
7. Barylko-Pikielna N., and Szczesniak A.S. Taste and flavour perception in mayonnaise-type emulsion of various fat level. Poland Journal of Food & Nutritional Sciences 3 (1994) 57-70
8. Beckett S.T. Industrial chocolate manufacture and use. 3rd ed. (1999), Blackwell Science, Oxford pp. 153-181, 201-230, 405-428, 460-465
9. Beckett S.T. The science of chocolate. 2nd ed. (2008), Royal Society of Chemistry, London, Cambridge, UK
10. Buyukpamukcu E., Goodall D.M., Hansen C.E., Keely B.J., Kochhar S., and Wille H. Characterization of peptides formed during fermentation of cocoa bean. Journal of Agricultural & Food Chemistry 49 (2001) 5822-5827
11. Carnesecchia S., Schneidera Y., Lazarusb S.A., Coehloc D., Gossea F., and Raul F. Flavanols and procyanidins of cocoa and chocolate inhibit growth and polyamine biosynthesis of human colonic cancer cells. Cancer Letters 175 (2002) 147-155
12. Carey M.E., Asquith T., Linforth R.S.T., and Taylor A.J. Modeling the partition of volatile aroma compounds from a cloud emulsion. Journal of Agricultural and Food Chemistry 50 (2002) 1985-1990
13. Carr J., Baloga C., Guinard X., Lawter L., Marty C., and Squire C. The effect of gelling agent type and concentration on flavour release in model systems. In: McGorrin R.J., and Leland J.V. (Eds). Flavor-food interactions (1996), American Chemical Society, Washington, DC 98-108
14. Cerny C., and Fay L.B. Mechanism of formation of alkylpyrazine in the Maillard reaction. Journal of Agricultural & Food Chemistry 43 (1995) 2818-2822
15. Chevalley J. Chocolate flow properties. In: Beckett S.T. (Ed). Industrial chocolate manufacture and use (1999), Chapman & Hall, New York 182-199
16. Clapperton J.F. A review of research to identify the origins of cocoa flavour characteristics. Cocoa Growers' Bulletin 48 (1994) 7-16
17. Codex Revised Standard (2003). Codex Alimentarius commission revised standard on cocoa products and chocolate. In Report of the 19th session of the codex committee on cocoa products and chocolate (pp. 1-37). Alinorm 03/14.
18. Counet C., Callemien D., Ouwerx C., and Collin S. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. Journal of Agricultural & Food Chemistry 50 (2002) 2385-2391
19. Counet C., Ouwerx C., Rosoux D., and Collin S. Relationship between procyanidin and flavor contents of cocoa liquors from different origins. Journal of Agricultural & Food Chemistry 52 (2004) 6243-6249
20. De Wijk R.A., Terpstra M.E.J., Janssen A.M., and Prinz J.F. Perceived creaminess of semi-solid foods. Trends in Food Science & Technology 17 (2006) 412-422
21. Dimick P.S., and Hoskin J.C. The chemistry of flavour development in chocolate. In: Beckett S.T. (Ed). Industrial chocolate manufacture and use. 3rd edition (1999), Blackwell Science, Oxford 137-152
22. Do T.-A.L., Hargreaves J.M., Wolf B., Hort J., and Mitchell J.R. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science 72 9 (2007) E541-E552
23. Doyen K., Carey M., Linforth R.S., Marin M., and Taylor A.J. Volatile release from an emulsion: Headspace and in-mouth studies. Journal of Agricultural and Food Chemistry 49 (2001) 804-810
24. Engelen L., De Wijk R.A., Prinz J.F., Van Der Bilt A., Janssen A.M., and Bosman F. The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth. European Journal of Oral Science 110 (2002) 412-416
25. Engelen L., de Wijk R.A., Prinz J.F., Janssen A.M., van der Bilt A., Weenen H., et al. A comparison of the effect of added saliva, alpha-amylase and water on texture and flavor perception in semisolid foods. Physiology & Behaviour 78 (2003) 805-811
26. Engelen L., De Wijk R.A., Bilt V., Prinz J.F., Janssen A.M., and Bosman F. Relating particles and texture perception. Physiology & Behaviour 86 (2005) 111-117
27. Engelen L., and Van Der Bilt P. Oral physiology and texture perception of semisolids. Journal of Texture Studies 39 (2008) 83-113
28. European Commission Directive (2000) European Commission Directive 2000/36/EC on cocoa and cocoa products. Official Journal of the European Communities, L 197/19-25.
29. Genovese D.B., Lozano J.E., and Rao M.A. The rheology of colloidal and noncolloidal food dispersions. Journal of Food Science 72 2 (2007) R11-R20
30. Gill M.S., MacLeod A.J., and Moreau M. Volatile components of cocoa with particular reference to glucosinolate products. Phytochemistry 23 9 (1984) 1937-1942
31. Granvogl M., Bugan S., and Schieberle P. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: New insights into pathways of the Strecker reaction. Journal of Agricultural & Food Chemistry 54 (2006) 1730-1739
32. Grassi D., Lippi C., Necozione S., Desideri G., and Ferri C. Short term administration of dark chocolate is followed by a significant increase in insulin sensitivity and a decrease in blood pressure in healthy persons. American Journal of Clinical Nutrition 81 (2005) 611-614
33. Guinard J.-X., and Marty C. Time-intensity measurement of flavour release from a model gel system: Effect of gelling agent type and concentration. Journal of Food Science 60 4 (1995) 727-730
34. Hatano T., Miyatake H., Natsume M., Osakabe N., Takizawa T., Ito H., et al. Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects. Phytochemistry 59 (2002) 749-758
35. Hermann F., Spieker L.E., Ruschitzka R., Sudano I., Hermann M., Binggeli C., et al. Dark chocolate improves endothelial and platelet function. Heart 92 (2006) 19-120
36. Hyvonen L., Linna M., Tuorila H., and Dijksterhius G.B. Perception of melting and flavour release of ice cream containing different types and contents of fat. Journal of Dairy Science 86 (2003) 1130-1138
37. ICA (1988). Determination of moisture content of cocoa and chocolate products, Analytical Method 26. CAOBISCO, rue Defacqz 1, B-1000 Bruxelles, Belgium.
38. ICA (1990). Determination of fat content of cocoa and chocolate products. Analytical Method 37. CAOBISCO, Brussels, Belgium.
39. Jo C., and Ahn D.U. Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography. Journal of Food Science 64 (1999) 641-643
40. Kealey, K. S., Snyder, R. M., Romanczyk, L. J., Geyer, H. M., Myers, M. E., Withcare, E. J., Hammerstone, J. F., and Schmitz, H. H. (2001). Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses. Patent Cooperation Treaty (PCT) WO 98/09533, Mars Incorporated, USA.
41. Kersiene M., Adams A., Dubra A., De Kimpe N., and Leskauskaite D. Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat. Food Chemistry 108 2008 (2008) 1183-1191
42. Kilcast D., and Clegg S. Sensory perception of creaminess and its relationship with food structure. Food Quality & Preference 13 2002 (2002) 609-623
43. Kim H., and Keeney P.G. Epicatechin content in fermented and unfermented cocoa beans. Journal of Food Science 49 (1984) 1090-1092
44. Kyi T.M., Daud W.R.W., Mohammad A.B., Samsudin M.W., Kadhum A.A.H., and Talib M.Z.M. The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans. International Journal of Food Science & Technology 40 (2005) 323-331
45. Lamuela-Raventos R.M., Romero-Perez A.I., Andres-Lacueva C., and Tornero A. Review: Health effects of cocoa flavonoids. Food Science & Technology International 11 (2005) 159-176
46. Luna F., Crouzillat D., Cirou L., and Bucheli P. Chemical composition and flavor of Ecuadorian cocoa liquor. Journal of Agricultural & Food Chemistry 50 (2002) 3527-3532
47. Mermet, G., Cros, E., and Georges, G. (1992). Etude preliminaire de l'optimisation des parametres de torrefaction du cacao. Consommation des precurseurs d'arome, development des pyrazines, qualite organoleptique. Café, Cacao, The, 36, 285-290.
48. Misnawi S., Jinap B., Jamilah N., and Nazamid S. Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans. International Journal of Food Science & Technology 38 (2003) 285-295
49. Nelson R.B. Tempering. In: Beckett S.T. (Ed). Industrial chocolate manufacture and use (1999), Chapman & Hall, New York 347-376
50. Oberparlaiter S., and Ziegleder G. Amyl alcohols as compounds indicative of raw cocoa bean quality. Zeitschrjft Lebensmittel Untersuchung und Forschung A 204 2 (1997) 156-160
51. Plumas B., Hashim L., and Chaveron H. Measurement of the olfactive intensity of chocolate by differential olfactometry. Food Control 7 (1996) 117-120
52. Pontillon J. La fabrication du chocolat. Pour la Science (1995), Paris, Berlin 118-126
53. Ramli N., Hassan O., Said M., Samsudin W., and Idris N.A. Influence of roasting condition on volatile flavour of roasted Malaysian cocoa beans. Journal of Food Processing & Preservation 30 3 (2006) 280-298
54. Reineccius G. Flavour chemistry and technology. 2nd ed. (2006), CRC Press, Boca Raton, USA
55. Roberts D.D., Pollien P., and Watzke B. Experimental and modeling studies showing the effect of lipid type and level on flavour release from milk-based liquid emulsions. Journal of Agricultural and Food Chemistry 51 (2003) 189-195
56. Schieberle P., and Pfnuer P. Characterization of key odorants in chocolate. In: Teranishi, et al. (Ed). Flavor chemistry: 30 years of progress (1999), Kluwer Academic/Plenum, New York 147-153
57. Schnermann P., and Schieberle P. Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analyses. Journal of Agricultural & Food Chemistry 45 (1997) 867-872
58. Schwan R.F., and Wheals A.E. The microbiology of cocoa fermentation and its role in chocolate quality. Critical Review in Food Science & Nutrition 44 (2004) 205-221
59. Sokmen A., and Gunes G. Influence of some bulk sweeteners on rheological properties of chocolate. LWT- Food Science & Technology 39 (2006) 1053-1058
60. Stark T., Bareuther S., and Hofmann T. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. Journal of Agricultural & Food Chemistry 53 (2005) 5407-5418
61. Taylor A.J. Food flavour technology (2002), Sheffield Academic Press, Sheffield, UK
62. Taylor A.J., and Roberts D.D. Flavour perception (2004), Blackwell Publishing Limited, Oxford, UK
63. Voltz M., and Beckett S.T. Sensory of chocolate. The manufacturing confectioner 77 (1997) 49-53
64. Ziegler G., and Hogg R. Particle size reduction. In: Beckett S.T. (Ed). Industrial chocolate manufacture and use (1999), Chapman & Hall, New York 182-199
65. Ziegler G.R., Mongia G., and Hollender R. Role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate. International Journal of Food Properties 4 (2001) 353-370