Hinneh, Michael published the artcilePod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates), SDS of cas: 14667-55-1, the main research area is aroma flavor dark chocolate cocoa bean; Aroma profile; Chocolate; Cocoa; HS-SPME-GC–MS; Pod storage; Roasting.
The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, while keeping the roasting time fixed at 35 min. Addnl., com. cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison. From these, 70% dark chocolates were produced under the same conditions after which they were subjected to headspace solid-phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) anal. Although both PS and RT were found to influence the aroma volatile concentrations, the impact of RT over PS seemed to be greater. An agglomerative hierarchical clustering (AHC) of all chocolates on the basis of their aroma profiles revealed a similar impact as earlier observed, where major clustering of the chocolates was in accordance with the intensity of the roasting process applied. However, within each group, the dissimilarities owing to PS among the chocolates was clearly depicted. Comparatively, chocolates with low (100-120 °C), instead of moderate to high (135-160 °C) RT’s, rather showed a low dissimilarity with those from the com. cocoa liquors of the different origins. Although from the same beans, the diversity of aroma profiles of these chocolates as well as the similitude of some treatments to some chocolates from com. grade cocoa liquors, unequivocally underscores the possibility for steering diverse distinct flavors from ‘bulk’ cocoa through PS and roasting, with beneficial implications, both from an application and an economic point of view.
Food Research International published new progress about Alcoholic beverages. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.