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Volatile changes caused by different factors in different types of chocolate

Lin, Yi-Hsuan
http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942

Abstract Details

2010, Master of Science, Ohio State University, Food Science and Technology.
The volatiles change caused by different factors in different chocolate was analyzed by using SIFT-MS (Selected Flow Tube-Mass Spectrometry). During conching, all volatiles initially increased then decreased in unsweetened dark (UDC), dark (DC), unsweetened milk chocolate (UMC). The greatest rate of volatile loss occurred during the first 28h of conching. The total volatile lost was 72- 79% at 48h, and loss was mostly due to methanol. The percent lost of acetic acid was least, about 16-61%. Most volatiles lost 80-95% during conching, but a few volatiles had low percent lost. In storage study, unsweetened dark chocolate at 4°C, 25°C, and 50°C had higher total volatile concentration than unsweetened milk. Samples at 50°C showed less loss than at 25°C and 4°C in total volatile. The low loss of Strecker aldehydes, heptanal, and nonanal may indicate the occurrence of the Maillard reaction and lipid oxidation. In blooming measurement, cocoa mass, unsweetened dark chocolate, and dark chocolate were analyzed. Acetic acid in bloomed samples was significant lower than unbloomed in UDC, DC, and cocoa mass (CM). In the real time volatile release test, the volatiles decreased over time before swallowing and maintained a constant level after swallowing. The mouthspace before swallowing to headspace ratio (MSbs/HS) on average were 0.069. The mouthspace before to mouthspace after swallowing ratio (MSbs/MSas) varied from 0.042 to 49 between different types of chocolate and volatiles. Benzaldehyde had the highest MSbs/MSas ratio in cocoa liquor and dark chocolate compared with other compounds. The nosespace to headspace ratio (NS/HS) were varied from 0.0012 to 0.17. No correlation was found between volatile lingering and air-water partition in this study.
Dr. Sheryl Barringer (Advisor)
Dr. W. James Harper (Committee Member)
Dr. V.M. Balasubramaniam (Committee Member)
Food Science
chocolate; chocolate flavor; SIFT-MS; conching; tempering; storage; eating

Recommended Citations

Citations

  • Lin, Y.-H. (2010). Volatile changes caused by different factors in different types of chocolate [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942

    APA Style (7th edition)

  • Lin, Yi-Hsuan. Volatile changes caused by different factors in different types of chocolate. 2010. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942.

    MLA Style (8th edition)

  • Lin, Yi-Hsuan. "Volatile changes caused by different factors in different types of chocolate." Master's thesis, Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1288062942

    Chicago Manual of Style (17th edition)

osu1288062942
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This open access ETD is published by The Ohio State University and OhioLINK.