Chetschik, Irene published the artcileCharacterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates, Recommanded Product: 2,3,5-Trimethylpyrazine, the main research area is flavor dark chocolate new technol; aroma extract dilution analysis; dark chocolate; odor activity values; sensory profile; three-phase decanter.
Dark chocolates produced by a novel technol. approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatog.-olfactometry in combination with aroma extract dilution anal., quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs). The results of the sensory investigation by cluster anal. clearly showed a differentiation between the NC and the TC samples. The findings of the aroma measurements revealed that NCs were characterized by low OAVs of volatile acids such as acetic and 3-methylbutanoic acid and high OAVs especially for the esters Et 2-methylbutanoate and Et 3-methylbutanoate in comparison to TC samples. In contrast to that, no relevant differences could be observed for thermally generated compounds such as Strecker aldehydes and pyrazines.
Journal of Agricultural and Food Chemistry published new progress about Dark chocolate. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Recommanded Product: 2,3,5-Trimethylpyrazine.