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- Original title:
- Flavor-active compounds in cocoa and chocolate – impact of water and variety
- Translated title:
- Flavor-aktive Verbindungen in Kakao und Schokolade – Einfluss von Wasser und Sorte
- Author:
- Ullrich, Lisa Maria
- Year:
- 2024
- Document type:
- Dissertation
- Faculty/School:
- TUM School of Natural Sciences
- Advisor:
- Steinhaus, Martin (Priv.-Doz. Dr.)
- Referee:
- Steinhaus, Martin (Priv.-Doz. Dr.); Chetschik, Irene (Prof. Dr.)
- Language:
- en
- Subject group:
- CHE Chemie
- TUM classification:
- CHE 000
- Abstract:
- Water contact was demonstrated to increase odorant concentrations in fermented and dried cocoa as well as in chocolates. The effect was observed even in a chocolate made by a novel approach that included a preliminary water treatment step in the process. The effect is of particular relevance when studying chocolate flavor during consumption, where saliva is present. This was considered when the molecular background of fine and varietal flavor properties of dark chocolates was elucidated.
- Translated abstract:
- Wasser steigerte die Geruchsstoffkonzentrationen in Rohkakao sowie in Schokolade. Dies zeigte sich sogar bei einer mit einem neuartigen Verfahren hergestellten Schokolade, wo eine Wasserbehandlung bereits im Prozess stattfand. Der Effekt ist von Bedeutung für die Untersuchung des Schokoladenaromas, da beim Verzehr Speichel zugegen ist. Entsprechend wurde es bei der Aufklärung des molekularen Hintergrunds von “Fine” und sortentypischen Flavor-Eigenschaften dunkler Schokoladen berücksichtigt.
- WWW:
- https://mediatum.ub.tum.de/?id=1739156
- Date of submission:
- 18.04.2024
- Oral examination:
- 24.06.2024
- File size:
- 9950094 bytes
- Pages:
- 116
- Urn (citeable URL):
- https://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:91-diss-20240624-1739156-1-6
- Last change:
- 19.07.2024
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