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Fortschritte in der analytischen Aromakontrolle von Schokoladen

Advances in the analytical evaluation of chocolate flavor
: Ziegleder, G.

Süßwaren 35 (1991), No.9, pp.338-345 : Abb.,Lit.
ISSN: 0721-0825
ISSN: 0039-4653
Journal Article
Fraunhofer ILV ( IVV) ()
aroma; chocolate; cocoa; flavor; Gaschromatographie; GC; Hochdruckflüssigkeitschromatographie; HPLC; Kakao; Qualitätskontrolle; quality control; Schokolade

The analysis of cocoa and chocolate flavors is very difficult because these flavors contain some hundreds of compounds. For an industrial quality control special analytical methods have to be developed which allow an objective flavor evaluation and are not too time-consuming. Flavor grade cocoas may be identified by their high linalool contents, the roasting degree of cocoas may be calculated from the concentrations of pyrazines, phenylalkenales or dihydrohydroxymaltol, a high amount of volatile phenols shows smokiness of cocoa and the staling of milk chocolates may be correlated with the increase of octadienones. All these compounds may be measured within steam-distillates of cocoas or chocolates by means of gaschromatography or high pressure liquid chromatography in combination with specific detectors.