Chocolate aroma: Factors, importance and analysis

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dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid55360952800
dc.authorscopusid54412024300
dc.authorscopusid54881807500
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorAktar, Tuğba
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBackground: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.
dc.identifier.doi10.1016/j.tifs.2020.03.035
dc.identifier.endpage592
dc.identifier.issn0924-2244
dc.identifier.scopus2-s2.0-85082835185
dc.identifier.scopusqualityQ1
dc.identifier.startpage580
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2020.03.035
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9873
dc.identifier.volume99
dc.identifier.wosWOS:000526719400047
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectCocoa
dc.subjectAroma
dc.subjectFlavor
dc.subjectParticle-Size Distribution
dc.subjectSensory Properties
dc.subjectMilk Chocolate
dc.subjectCocoa Butter
dc.subjectTheobroma-Cacao
dc.subjectFat Bloom
dc.subjectFermentation Method
dc.subjectVolatile Compounds
dc.subjectAmadori-Compounds
dc.subjectSuspended-Solids
dc.titleChocolate aroma: Factors, importance and analysis
dc.typeReview Article

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