Datenbestand vom 09. Dezember 2024
Verlag Dr. Hut GmbH Sternstr. 18 80538 München Tel: 0175 / 9263392 Mo - Fr, 9 - 12 Uhr
aktualisiert am 09. Dezember 2024
978-3-8439-2969-1, Reihe Lebensmittelchemie
Jessica Schütt On the Role of Lactones in the Overall Aroma of Milk Chocolate and their Formation during Processing
207 Seiten, Dissertation Technische Universität München (2016), Softcover, A5
The amount of milk powder used in the recipe of chocolate has a significant impact on the aroma. However, there was only little information which compounds cause the difference in the overall aroma compared to dark chocolate (DC). By applying the Sensomics concept, odor-active compounds were identified in milk chocolate (MC) and DC. The development of new stable isotope assays for lactones allowed the verification that these compounds significantly influenced the overall aroma of MC even in subthreshold concentrations. Studies on the stability of lactones by NMR showed a clear degradation of δ-nonalactone to the corresponding hydroxy acid by contact with water; i.a. the determination of odor thresholds in water shows incorrect results.