Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations

F Frauendorfer, P Schieberle

文献索引：Frauendorfer, Felix; Schieberle, Peter Journal of Agricultural and Food Chemistry, 2006 , vol. 54, # 15 p. 5521 - 5529

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被引用次数: 72

摘要

Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2, 5-dimethyl-3 (2H)-furanone (caramel-like), 2-and 3- methylbutanoic acid (sweaty, rancid), dimethyl trisulfide (cooked cabbage), 2-ethyl-3, 5- ...