Seyfried, Carolin published the artcileCharacterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach, Synthetic Route of 14667-55-1, the main research area is aroma dark chocolate cocoa sensory GC MS isotope dilution; aroma extract dilution analysis; aroma recombination; dark chocolate; odor activity value; sensory analysis; stable isotope dilution analysis.
The overall aroma of two orthonasally distinguishable dark chocolates with high cocoa content (90% CC and 99% CC) was decoded using the systematic sensomics approach, including solvent extraction separation of the volatiles, identification using aroma extract dilution anal. (AEDA) based on gas chromatog.-olfactometry (GC-O) combined with gas chromatog.-mass spectrometry, quantitation by stable isotope dilution anal. (SIDA), calculation of odor activity values (OAVs), and recombination experiments Seventy-six aroma-active compounds were identified and quantitation of 49 compounds revealed 28 odorants in 90% CC and 30 aroma-active compounds in 99% CC with OAVs â?1. Among them, di-Me trisulfide, acetic acid, 2-methoxyphenol, 3-methylbutanoic acid, phenylacetic acid, vanillin, and linalool showed the highest OAVs. Subsequently, very high similarities of the reconstitution models, containing all odorants with OAVs â?1 in their naturally occurring concentrations in odorless sunflower oil as matrix, proved the correct identification and quantitation of all key odorants in both dark chocolates.
Journal of Agricultural and Food Chemistry published new progress about Cocoa products. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.