Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/5223
Title: Quality attributes of dark chocolate produced from Vietnamese cocoa liquors
Authors: Tran, Diem Phuong
Phan, Thị Thanh Quế
Trần, Nhân Dũng
Clercq, Nathalie De
Delbaere, Claudia
Walle, Davy Van de
Cat, Hanh Phuc Nguyen
Winne, Ann de
Dumme, Jim Van
Dewettinck, Koen
Issue Date: 2016
Series/Report no.: Journal of Food Quality;39 .- p.311-322
Abstract: This study provides the quality aspects of Vietnamese (VN) dark chocolates produced by cocoa liquors exhibiting different degrees of acidity. Hereto, the impact of preconching the highly acidic cocoa liquors was investigated. Results show that three out of four VN chocolates attained comparable solid fat content at 35C, particle sizes and flow properties to a Ghanaian reference, ensuring a similar volatile release and taste perception. Principal component analysis of the aroma compounds obtained using headspace solid-phase microextraction gas chromatography mass-spectrometry clustered the chocolates into three groups: those from GH and VN liquor with intermediate acidity, those from preconched VN liquors and that from highly acidic VN liquor. A more detailed interpretation of the flavor profile revealed that VN chocolates exhibit more profound acidic, fruity and flowery aroma. Furthermore, liquor preconching positively affected chocolate flow and decreased volatile acids, however, partly removed both highly and less volatile, desired aroma compounds.
URI: http://localhost:8080//jspui/handle/123456789/5223
ISSN: 1745-4557
Appears in Collections:Tạp chí quốc tế

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