Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

Journal of Food Science and Technology

Volumn 50, Issue 5, 2013, Pages 909-917

  Owusu, Margaret ^a   Petersen, Mikael Agerlin ^a   Heimdal, Hanne ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Toms Confectionery Group   (Denmark)

Author keywords

Chocolate; Conching; Flavor attributes; Heap fermented; Roasting; Tray fermented

Indexed keywords

CHOCOLATE; CONCHING; HEAP-FERMENTED; ROASTING; TRAY-FERMENTED;

DATA HANDLING; FERMENTATION; FRUITS; LEAST SQUARES APPROXIMATIONS; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS;

CALCINATION;

CUCUMIS SATIVUS; THEOBROMA CACAO;

EID: 84881049752     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0420-2     Document Type: Article

References (29)

1. Andrae-Nightingale LM, Lee S-Y, Engeseth NJ (2009) Textural changes in chocolate characterized by instrumental and sensory techniques. J Texture Studies 40:427-444
2. Allison HWS, Kenten RH (1963) Tray Fermentation of Cocoa. Tropical Agriculture (StAugustine) 40:15-24
3. Berna AZ, Buysens S, Di Natale C, Grün IU, Lammertyne J, Nicolaï BM (2005) Relating sensory analysis with electronic nose and headspace fingerprint MS for tomato aroma profiling. Post Harvest Biol and Technol 36:143-155
4. Bonvehí JS, Coll FV (1997) Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chem 60:365-370
5. Clifford MN (1985) Phenol-protein interaction and their possible significance for astringency. In: Birch GC, Lindley MG (eds) Interaction of food components. Elsevier, London, pp 143-164
6. Counet C, Callemien D, Ouwerx C, Collin S (2002) Use of Gas Chromatography-Olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. J Agric Food Chem 5:2385-2391
7. Dimick PS, Hoskin JC (1999) The chemistry of flavour development in chocolate. In: Beckett ST (ed) Industrial chocolate manufacture and use, 3rd edn. Blackwell Science, Oxford, pp 137-152
8. Drake MA, Gerard VD (1999) Relationship between instrumental and sensory measurements of cheese texture. J Texture Studies 30:451-476
9. Drake MA, Miracle RE, Caudle AD, Cadwallader KR (2007) Relating sensory and instrumental analysis. In: Marsili R (ed) Sensory-directed flavor analysis. CRC Press Taylor & Francis Group, Fl
10. Gambaro A, Varela P, Gimenez A (2002) Textural quality of white pan bread by sensory and instrumental measurements. J Texture Studies 33:401-413
11. Heinzler M, Eichner K (1991) The role of amodori compounds during cocoa processing - formation of aroma compounds under roasting conditions. Z Lebensm-Unters-Forsch 21:445-450
12. Kattenberg HR, Kemmink A (1993) The flavor of cocoa in relation to the origin and processing of the cocoa beans. In: Charalambous G (ed) Food flavor, ingredients and composition. Elsevier, New York, pp 1-22
13. Krysiak W (2006) Influence of roasting conditions on coloration of roasted cocoa beans. J Food Eng 77:449-453
14. Lee S-Y, Luna-Guzman I, Chang S, Barret DM, Guinard J-X (1999) Relating descriptive analysis and instrumental texture data of processed diced tomatoes. Food Qual Prefer 10:447-455
15. Lopez AS (1986) Chemical changes occurring during the processing of cacao. In: Dimick PS (ed) Proceeding of the cacao biotechnology symposium. Penn State University, USA, p 19-53
16. Martinez CS, Ribotta PD, Leon AE, Anon MC (2007) Physical, sensory and chemical evaluation of cooked spaghetti. J Texture Studies 38:666-683
17. Misnawi JS, Jamilah B, Nazamid S (2003) Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans. Int J Food Sci Technol 38:385-395
18. Misnawi JS, Jamilah B, Nazamid S (2004) Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Qual Prefer 15:203-409
19. Misnawi JS, Jamilah B, Nazamid S (2005) Changes in polyphenol ability to produce astringency during roasting of cocoa liquor. J Sci Food Agric 85:917-925
20. Nobel AC, Ebeler SE (2002) Use of multivariate statistics in understanding wine flavor. Food Reviews Int 18:1-20
21. th Wuerman Symposium. Interlarken, Switzerland, p 363-366.
22. Petersen, RG (1985) Completely randomized design. In design and Analysis of Exxperiments, Marcel Dekker, NY, pp 7-33
23. Porter LJ, Ma Z, Chan G (1991) Cacao procyanidins: major flavonoids and identification of some minor metabolites. Phytochem 5:1657-1663
24. Ramli N, Hassan O, Said M, Samsudin W, Idris NA (2006) Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans. J Food Process Preserv 30:280-298
25. Sabanis D, Soukoulis C, Tzia C (2009) Effect of raisin juice addition on bread produced from different wheat cultivars. Food Sci Technol Int 15:325-336
26. Steinberg FM, Bearden MM, Keen CL (2003) Cocoa and chocolate flavanoids: implications for cardiovascular health. J Am Dietetic Assoc 103:215-223
27. Wollgast J, Anklam E (2000a) Review of polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res Int 33:42-447
28. Wollgast J, Anklam E (2000b) Polyphenols in chocolate: is there a contribution to human health? Food Res Int 33:449-459
29. Ziegleder G (1991) Composition of flavor extracts of raw and roasted cocoas. Z Lebensm Unters Forsch 192:521-525