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Aromaentwicklung beim Conchieren. Teil 2: Neue Erkenntnisse aus Aromaanalysen

Flavour Development during Conching. Part 2: Actual Results
 
: Ziegleder, G.

Süßwaren 41 (1997), Nr.12, S.20-22
ISSN: 0721-0825
ISSN: 0039-4653
Deutsch
Zeitschriftenaufsatz
Fraunhofer ILV ( IVV) ()
aroma; chocolate; Conchieren; conching; flavour; Geschmack; Schokolade; sugar; taste; Zucker

Abstract
Conching is an important process designed to improve the flavour and texture of chocolate. The quality and price of the finished product are dependent on the duration of the treatment. During conching the coarser particles undergo refinement, sugar aggregates are dispersed and all solid particles are distributed within the melted fat. Flavour changes occur due to physical alterations. Specific chemical alterations were found, too. Low boiling compounds were reduced due to the volatility, high boiling fractions of flavour compounds show some chemical reactions. Within milk chocolate, fatty acids are set free and heterocyclic compounds as well as 2-methyl-ketones are developed. So milky and caramelic taste are influenced. Analytical possibilities are shown to measure conching intensity by means of flavour analysis.

: http://publica.fraunhofer.de/dokumente/PX-4623.html