Rasche Qualitätskontrolle von Milchschokoladen über HPLC-Aromaanalyse

Water vapour distillates of milk chocolates are analyzed by means of HPLC combined with diode array and UV-detector. Stored samples of milk chocolate develop a characteristic HPLC-peak, which is associated with 3.5-octadien-2-ones. The concentration of these compounds correlates with the organoleptically found staled taste. The method seems suited and of interest for industrial quality inspection.