Chocolate aroma: Factors, importance and analysis

TOKER Ö. S., Palabiyik I., Pirouzian H. R., Aktar T., Konar N.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.99, ss.580-592, 2020 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 99
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.tifs.2020.03.035
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.580-592
  • Anahtar Kelimeler: Chocolate, Cocoa, Aroma, Flavor, PARTICLE-SIZE DISTRIBUTION, SENSORY PROPERTIES, MILK CHOCOLATE, COCOA BUTTER, THEOBROMA-CACAO, FAT BLOOM, FERMENTATION METHOD, VOLATILE COMPOUNDS, AMADORI-COMPOUNDS, SUSPENDED-SOLIDS
  • Ankara Üniversitesi Adresli: Hayır

Özet

Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages.