Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/369
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dc.contributor.authorOwusu, M.-
dc.contributor.authorPetersen, M. A.-
dc.contributor.authorHeimdal, H.-
dc.date.accessioned2017-10-17T12:04:32Z-
dc.date.available2017-10-17T12:04:32Z-
dc.date.issued2012-
dc.identifier.citationJournal Of Food Processing And Preservation, 36 (5), 446-456en_US
dc.identifier.issn0145-8892-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/369-
dc.description.abstractThe combined effect of two cocoa fermentationmethods – heap and tray – and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatography-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. Odor-active volatiles were detected and identified by gas chromatography-olfactometry/GC-MS. Fermentation method, roasting and conching conditions influenced mostly the levels of aroma volatiles identified. Principal component analysis based on a reduced data set of 16 important odorants resulted in a total variance explained by two principal components of 81% accounting for fermentationmethod, roasting and conching conditions. The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P < 0.05) with increased conching duration from 6–10 h at 80C. Roasting at high temperature (120C or 150C), coupled with short-time conching (6–8 h) or no conching, makes the difference between heap- and tray-fermented samples more pronounceden_US
dc.language.isoenen_US
dc.publisherWiley Periodicals, Inc.en_US
dc.subjectFermentationen_US
dc.subjectRoastingen_US
dc.subjectConchingen_US
dc.subjectChocolateen_US
dc.subjectDark chocolateen_US
dc.subjectAroma volatilesen_US
dc.titleEffect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolateen_US
dc.typeArticleen_US
dc.journalnameJournal Of Food Processing And Preservation-
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