Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate.

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作者： Yvonne,Guckenbiehl ^[1] ; Anna,Martin ^[2] ; Eva,Ortner ^[2] ; Isabell,Rothkopf ^[2] ; Ute,Schweiggert-Weisz ^[3] ; Andrea,Buettner ^[4] ; Susanne,Naumann-Gola ^[2]

作者单位： Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany; Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054 Erlangen, Germany. Electronic address: yvonne.guckenbiehl@ivv.fraunhofer.de. ^[1] Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany. ^[2] Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany; Institute for Nutritional and Food Sciences, Food Sciences, University of Bonn, Meckenheimer Allee 166a, 53115 Bonn, Germany. ^[3] Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany; Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054 Erlangen, Germany. ^[4]

关键词 Aroma concentration Chocolate flavor Chocolate texture Closed cavity rheometer Free cocoa butter Plastic conching

主题词塑料(Plastics);醋酸(Acetic Acid)

DOI 10.1016/j.foodres.2022.112063

PMID 36461389

发布时间 2023-04-29

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