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暗巧克力模型系统中芳香活性化合物的分布和转换在缩条件下

Yvonne Guckenbiehl¹, Eva Ortner², Isabell Rothkopf²

¹Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany.

|November 3, 2023

概括

了解黑巧克力中的芳香活性挥发物分布是有针对性的风味开发的关键. 这项研究揭示了像酸这样的化合物如何在可可黄,可可和糖颗粒之间移动,这取决于它们的特性和巧克力成分.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
巧克力技术巧克力技术

背景情况:

有针对性的缩需要了解黑巧克力中芳香活性挥发物的分布.
主要的挥发物包括酸,甲, (R,S) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 2,3,5,6-四甲基甲,2-乙醇,2-乙醇和2-乙酸乙酸.

研究的目的:

研究特定的芳香活性挥发物在黑巧克力成分 (可可黄,可可颗粒,糖颗粒) 之间的分布和过渡.
阐明影响缩期间挥发性行为的扩散机制.

主要方法:

利用模拟黑巧克力成分的模型系统.
采用稳定同位素稀释分析来准确地对挥发性物质进行芳香分析量化.

主要成果:

挥发性扩散取决于物理化学性质和巧克力质量组成 (脂肪含量,糖结晶).
脂肪阶段的化合物积累随着极性较低和脂肪含量较高而增加.
脂肪阶段的酸度随着可可颗粒存在的脂肪含量增加而显著增加.
在含有晶体糖或可可颗粒的系统中,总酸增加,这表明自由酸的形成.

结论:

芳香化合物的物理化学性质和巧克力矩阵特征显著影响缩过程中的挥发性分布.
了解这些相互作用,可以制定有针对性的缩策略,以优化巧克力风味的特征.
乙酸的形成受到固体颗粒和脂肪含量的存在的影响.

关键词:

乙酸是一种酸.巧克力香味的香味是巧克力.可可黄是可可黄油中的一种.可可可粒的可可可粒.稳定同位素稀释试验试验.糖颗粒是一种糖颗粒.

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