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 |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
_file_ | 221.86 kB | Adobe PDF | View/Open | |
Your IP: 13.58.84.207 |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.