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Smoky flavour measurement
| Tagungsband des 2. Internationalen Kakao- und Schokoladenkongresses. Vortrag 14
1991
12 pp. : Abb.,Lit. |
| Internationaler Kakao- und Schokoladenkongreß <2, 1991, München> |
|
| German |
| Conference Paper |
| Fraunhofer ILV ( IVV) () |
| analytical registration; analytische Erfassung; cocoa; electrotechnical detection; elektrotechnische Detektion; Kakao; Rauchgeschmack; smoky flavour; UPLC |
Abstract
Smoky flavour of cocoa is a serious defect and is caused by unappropriate drying of the wet beans after the fermentation. Drying in untight plant or using an open f ire volatile phenolic components may carry over smoke onto the beans giving them this characteristic unwanted flavour, which may not be removed by any technological step. To assure or to approve sensorial evaluation a very sensitive method has been developed. Separation of smoke-phenols from the naturally occurring higher phenols in cocoa is made by steam distillation. This distillate may be directly injected into an UPLC-Apparatus connected with an electrotechnical detector. Samples with a smoky of f - f lavour show characteristic finger prints and the intensity of the flavour defect is closely related to the height of these peaks.