Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors
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- 作者：Phuong Diem Tran ; Jim Van Durme ; Davy Van de Walle ; Ann de Winne ; Claudia Delbaere ; Nathalie de Clercq ; Thi Thanh Que Phan ; Cat-Hanh Phuc Nguyen ; Dung Nhan Tran and Koen Dewettinck
- 刊名：Journal of Food Quality
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：39
- 期：4
- 页码：311-322
- 全文大小：222K
- ISSN：1745-4557
文摘
This study provides the quality aspects of Vietnamese (VN) dark chocolates produced by cocoa liquors exhibiting different degrees of acidity. Hereto, the impact of preconching the highly acidic cocoa liquors was investigated. Results show that three out of four VN chocolates attained comparable solid fat content at 35C, particle sizes and flow properties to a Ghanaian reference, ensuring a similar volatile release and taste perception. Principal component analysis of the aroma compounds obtained using headspace solid-phase microextraction gas chromatography mass-spectrometry clustered the chocolates into three groups: those from GH and VN liquor with intermediate acidity, those from preconched VN liquors and that from highly acidic VN liquor. A more detailed interpretation of the flavor profile revealed that VN chocolates exhibit more profound acidic, fruity and flowery aroma. Furthermore, liquor preconching positively affected chocolate flow and decreased volatile acids, however, partly removed both highly and less volatile, desired aroma compounds.