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Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
Drug Product Stability01:16

Drug Product Stability

The long-term stability of drug products is critical to ensuring their quality, safety, and effectiveness over time. Stability directly influences a product's ability to maintain its intended characteristics, ensuring it performs as expected during its intended shelf life. Key attributes such as drug potency, impurities, dissolution, and other physicochemical measures of performance are tested to assess stability. These parameters indicate how well the product retains its quality over time and...
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives01:35

Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives

Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
Sample Handling01:02

Sample Handling

Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids01:02

Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids

Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.
¹H NMR of Conformationally Flexible Molecules: Variable-Temperature NMR01:15

¹H NMR of Conformationally Flexible Molecules: Variable-Temperature NMR

The axial and equatorial protons in cyclohexane can be distinguished by performing a variable-temperature NMR experiment. In this process, except for one proton, the remaining eleven protons are replaced by deuterium. The deuterium substitution avoids the possible peak splitting caused by the spin-spin coupling between the adjacent protons. The remaining proton flips between the axial and equatorial positions.

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Related Experiment Video

Updated: May 23, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Changes in dark chocolate volatiles during storage.

Lia M Nightingale1, Keith R Cadwallader, Nicki J Engeseth

  • 1Life Sciences Division, Palmer College of Chiropractic, Davenport, Iowa 52803, United States.

Journal of Agricultural and Food Chemistry
|April 10, 2012
PubMed
Summary
This summary is machine-generated.

Proper chocolate storage is key to quality. Storing dark chocolate at constant temperature and 75% relative humidity best preserves its flavor, texture, and prevents fat bloom.

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Area of Science:

  • Food Science
  • Materials Science
  • Sensory Science

Background:

  • Chocolate quality is highly dependent on storage conditions.
  • Temperature fluctuations and humidity can cause fat bloom, a major cause of quality loss.
  • Understanding storage impacts on dark chocolate's sensory and chemical properties is crucial.

Purpose of the Study:

  • To determine the impact of various storage conditions on dark chocolate flavor quality.
  • To analyze changes in volatile compounds and sensory attributes over time.
  • To identify optimal storage conditions that minimize quality degradation.

Main Methods:

  • Dark chocolate samples were stored under different conditions (high temperature, ambient, frozen, high relative humidity) for 8 weeks.
  • Analysis included volatile compound analysis, descriptive sensory evaluation, and instrumental measurements (texture, surface roughness, lipid polymorphism).
  • Statistical analyses included ANOVA, cluster analysis, PCA, and PLS regression.

Main Results:

  • High-temperature storage led to visual and textural defects and polymorphic shifts, but least volatile loss.
  • Ambient, frozen, and high relative humidity storage resulted in significant volatile loss.
  • Storage at constant temperature and 75% relative humidity showed the least impact on all analyzed attributes.

Conclusions:

  • Storage conditions significantly affect dark chocolate's physical, chemical, and sensory properties.
  • High-temperature storage alters crystal structure and texture but retains volatiles better.
  • Constant temperature and 75% relative humidity represent the optimal storage condition for maintaining dark chocolate quality.