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DC Field | Value | Language |
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dc.contributor.author | Owusu, M. | - |
dc.contributor.author | Petersen, M. A. | - |
dc.contributor.author | Heimdal, H. | - |
dc.date.accessioned | 2017-10-17T12:04:32Z | - |
dc.date.available | 2017-10-17T12:04:32Z | - |
dc.date.issued | 2012 | - |
dc.identifier.citation | Journal Of Food Processing And Preservation, 36 (5), 446-456 | en_US |
dc.identifier.issn | 0145-8892 | - |
dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/369 | - |
dc.description.abstract | The 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 pronounced | en_US |
dc.language.iso | en | en_US |
dc.publisher | Wiley Periodicals, Inc. | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Roasting | en_US |
dc.subject | Conching | en_US |
dc.subject | Chocolate | en_US |
dc.subject | Dark chocolate | en_US |
dc.subject | Aroma volatiles | en_US |
dc.title | Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate | en_US |
dc.type | Article | en_US |
dc.journalname | Journal Of Food Processing And Preservation | - |
Appears in Collections: | Food Research Institute |
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JFPP_36_5_Owusu_et al.pdf Restricted Access | 852.22 kB | Adobe PDF | View/Open Request a copy |
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