Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations
F Frauendorfer, P Schieberle
Index: Frauendorfer, Felix; Schieberle, Peter Journal of Agricultural and Food Chemistry, 2006 , vol. 54, # 15 p. 5521 - 5529
Full Text: HTML
Citation Number: 72
Abstract
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- ...
Related Articles:
The first Corey–Chaykovsky epoxidation and cyclopropanation in ionic liquids
[Chandrasekhar; Narasihmulu; Jagadeshwar; Reddy, K. Venkatram Tetrahedron Letters, 2003 , vol. 44, # 18 p. 3629 - 3630]
Cis-dihydroxylation of alkenes by a non-heme iron enzyme mimic
[Barry, Sarah M.; Rutledge, Peter J. Synlett, 2008 , # 14 p. 2172 - 2174]
Regioselective epoxidation of different types of double bonds over large-pore titanium silicate Ti-β
[Sasidharan, Manickam; Bhaumik, Asim Journal of Molecular Catalysis A: Chemical, 2010 , vol. 328, # 1-2 p. 60 - 67]
The synthesis of PGF 1 α by re-structuring of castor oil
[Ranganathan, D.; Ranganathan, S.; Mehrotra, M. M. Tetrahedron, 1980 , vol. 36, p. 1869 - 1876]
[Hajian, Robabeh; Tangestaninejad, Shahram; Moghadam, Majid; Mirkhani, Valiollah; Mohammadpoor-Baltork, Iraj; Khosropour, Ahmad Reza Journal of Coordination Chemistry, 2011 , vol. 64, # 23 p. 4134 - 4144]