Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
The chocolate volatilome is formed by cocoa variety, growing region, and harvesting season but also by multiple post-harvest processes, namely fermentation, drying, roasting, and conching. To deepen the understanding of aroma changes during chocolate production, aroma-active volatiles and the profil...
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Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000353 |
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| author | Yvonne Guckenbiehl Eva Ortner Isabell Rothkopf Andrea Buettner |
| author_facet | Yvonne Guckenbiehl Eva Ortner Isabell Rothkopf Andrea Buettner |
| author_sort | Yvonne Guckenbiehl |
| collection | DOAJ |
| description | The chocolate volatilome is formed by cocoa variety, growing region, and harvesting season but also by multiple post-harvest processes, namely fermentation, drying, roasting, and conching. To deepen the understanding of aroma changes during chocolate production, aroma-active volatiles and the profile of volatile organic compounds (VOCs) were investigated in cocoa liquor, both after refining in the so-called flakes, and in chocolate after conching. Aroma-active volatiles were analyzed applying gas chromatography-mass spectrometry/olfactometry combined with aroma extract dilution analysis and VOC profiles were screened by gas chromatography-ion mobility spectrometry. Overall, flavor dilution (FD) factors of up to 6 561, which refers to the maximum dilution of the distillates at which the odorants could be perceived, were determined, whereas dimethyl trisulphide, 2,3-diethyl-5-methylpyrazine, 3-(methylthio)propanal, 3-isobutyl-2-methoxypyrazine, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, γ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, acetic acid, and 3-phenylpropanoic acid were among the aroma-active compounds eliciting the highest FD factors in the samples. Generally, the number of compounds detected, and the FD factors determined decreased along the processing steps, whereas FD factors of aldehydes partially increased as these are generated, inter alia, by lipid oxidation. The influence of processing was likewise mirrored in the VOC profile where conching in particular resulted in decreased VOC intensities. Individual VOC intensities, however, were increased after refining and conching, contributing to a discrimination of the different samples drawn after each processing step. Presumably, a major part of the VOCs detected in our study were not aroma-active. Our results thus provide an insight into the changes in volatile compounds’ composition during chocolate production and deliver a new perspective for monitoring the chocolate manufacturing process. |
| format | Article |
| id | doaj-art-2f9cb7b4c90c48d9982147c513accd73 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-2f9cb7b4c90c48d9982147c513accd732025-01-31T05:12:24ZengElsevierJournal of Agriculture and Food Research2666-15432025-03-0119101664Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compoundsYvonne Guckenbiehl0Eva Ortner1Isabell Rothkopf2Andrea Buettner3Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany; Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054, Erlangen, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, GermanyFraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany; Corresponding author.Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354, Freising, Germany; Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054, Erlangen, GermanyThe chocolate volatilome is formed by cocoa variety, growing region, and harvesting season but also by multiple post-harvest processes, namely fermentation, drying, roasting, and conching. To deepen the understanding of aroma changes during chocolate production, aroma-active volatiles and the profile of volatile organic compounds (VOCs) were investigated in cocoa liquor, both after refining in the so-called flakes, and in chocolate after conching. Aroma-active volatiles were analyzed applying gas chromatography-mass spectrometry/olfactometry combined with aroma extract dilution analysis and VOC profiles were screened by gas chromatography-ion mobility spectrometry. Overall, flavor dilution (FD) factors of up to 6 561, which refers to the maximum dilution of the distillates at which the odorants could be perceived, were determined, whereas dimethyl trisulphide, 2,3-diethyl-5-methylpyrazine, 3-(methylthio)propanal, 3-isobutyl-2-methoxypyrazine, 3-methylbutanoic acid, 4-hydroxy-2,5-dimethylfuran-3(2H)-one, γ-decalactone, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, acetic acid, and 3-phenylpropanoic acid were among the aroma-active compounds eliciting the highest FD factors in the samples. Generally, the number of compounds detected, and the FD factors determined decreased along the processing steps, whereas FD factors of aldehydes partially increased as these are generated, inter alia, by lipid oxidation. The influence of processing was likewise mirrored in the VOC profile where conching in particular resulted in decreased VOC intensities. Individual VOC intensities, however, were increased after refining and conching, contributing to a discrimination of the different samples drawn after each processing step. Presumably, a major part of the VOCs detected in our study were not aroma-active. Our results thus provide an insight into the changes in volatile compounds’ composition during chocolate production and deliver a new perspective for monitoring the chocolate manufacturing process.http://www.sciencedirect.com/science/article/pii/S2666154325000353Gas chromatography-mass spectrometry/olfactometryGas chromatography-ion mobility spectrometryAromaIdentificationCocoa liquorFlakes |
| spellingShingle | Yvonne Guckenbiehl Eva Ortner Isabell Rothkopf Andrea Buettner Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds Journal of Agriculture and Food Research Gas chromatography-mass spectrometry/olfactometry Gas chromatography-ion mobility spectrometry Aroma Identification Cocoa liquor Flakes |
| title | Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds |
| title_full | Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds |
| title_fullStr | Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds |
| title_full_unstemmed | Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds |
| title_short | Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds |
| title_sort | refining and conching alter the volatile composition of dark chocolate revealing profile changes in aroma active volatiles and volatile organic compounds |
| topic | Gas chromatography-mass spectrometry/olfactometry Gas chromatography-ion mobility spectrometry Aroma Identification Cocoa liquor Flakes |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000353 |
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