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Matrix Effects On Flavour Volatiles Release In Dark Chocolates Varying In Particle Size Distribution And Fat Content Using Gc-Mass Spectrometry And Gc-Olfactometry, Dr. Emmanuel Ohene Afoakwa (Phd), Alistair Paterson, Mark Fowler, Angela Ryan

Professor Emmanuel Ohene Afoakwa

Influences of matrix particle size distribution (PSD) (18, 25, 35, 50 μm) and fat content (25, 30, 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC-MS. Sixty-eight (68) flavour compounds were identified comprising: alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones, and thiozoles. From GC-olfactometry 2-methylpropanal, 2-methylbutanal and 3-methylbutanal had chocolate notes. With cocoa/roasted/nutty notes were: trimethyl-, tetramethyl-, 2,3-dimethyl-, 2,5-dimethyl-, 3(or 2),5-dimethyl-2(or 3)-ethyl- and 3,5(or 6)-diethyl-2-methylpyrazine and furfuralpyrrole. Compounds with fruity/floral notes included: 3,7-dimethyl-1,6-octadien-3-ol, 5-ethenyltetrahydro-R,R,5-trimethyl-cis-2-furanmethanol. Caramel-like, sweet and honey notes were conferred by: 2-phenylethanol, phenylacetaldehyde, 2-phenylethylacetate, 2,3,5-trimethyl-6-ethylpyrazine, 2-carboxaldehyde-1H-pyrrole, furancarboxaldehyde, …