A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

Liu, Jianbin; Liu, Mengya; He, Congfen; Song, Huanlu; Guo, Jia; Wang, Ye; Yang, Haiying; Su, Xiaoxia

doi:10.1002/jsfa.6831

Cited by 67 publications

(65 citation statements)

References 42 publications

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“…The majority of the literature related to the volatile compounds of chocolate refers to the key aroma compounds that play an important role in the flavour of cocoa beans and chocolate. To carry out the identification task the lists of compounds specific of dark chocolate published by Acierno et al, Afoakwa et al, Ascrizzi et al, Crafack et al, De Silva Souza and Block, Liu et al, and Waehrens et al were taken into account. A combination of factors is responsible for the composition of volatile compounds in dark chocolate.…”

Section: Resultsmentioning

confidence: 99%

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Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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Direct‐injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyse volatile organic compounds (VOCs) without the need of chromatographic separation. Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination. In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e‐noses) in classification tasks are briefly reviewed, with an emphasis on food‐related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR‐MS), and many results obtained using the powerful PTR‐time of flight‐MS (PTR‐ToF‐MS) instrument are reviewed. Data analysis and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analysed by PTR‐ToF‐MS. A supervised multivariate data analysis based on partial least squares regression‐discriminant analysis allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterisation of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR‐MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

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Section: Resultsmentioning

confidence: 99%

“…The first two components accounted for 68.28% of the total variance ( Figure 2A). PC1 (52.9% of the variance) allowed the separation 87 Afoakwa et al, 131 Ascrizzi et al, 132 Crafack et al, 133 De Silva Souza and Block, 134 Liu et al, 135 and…”

Section: Identification Of Discriminating Ions and Features Selectionmentioning

confidence: 99%

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

et al. 2019

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“…This finding may be due to the differences between the contents of this glycoside that were not perceived by the assessors, once the food matrix has a strong and characteristic flavour. Bittersweet chocolate has a predominant flavour of cocoa liquor, with hints of nuts and caramel (Liu et al ., ). Dutra & Bolini () have also found no differences in the sweetness profile of acerola juice sweetened with stevia containing different rebaudioside A levels, probably due to the high acidity of that juice, which diminished the perception of sweetness.…”

Section: Resultsmentioning

confidence: 97%

Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

Azevedo

Morais-Ferreira

Luccas³

et al. 2017

Int J of Food Sci Tech

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Summary The objective of this study was to evaluate the time–intensity profile of the sensory attributes possibly affected in sugar‐free and low‐fat chocolates containing inulin and stevia with different rebaudioside A contents, such as sweetness, bitterness and melting rate. The bittersweet chocolates were analysed by the multiple time–intensity analysis. The time–intensity profile for the sweetness stimulus was similar for all chocolate samples. The differences between the contents of rebaudioside A were not perceived by the assessors. In relation to the bitterness stimulus, the low‐fat samples had a more accentuated perception of this attribute by the assessors, with significant differences for Imax and Area when compared to the sugar‐free samples. The stimulus melting in the mouth was more affected in the low‐fat samples. The sensory results obtained in this study are useful for food industry and researchers working with sweeteners and prebiotics in food, especially in chocolates.

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“…The second candidate is the aroma of milk [40][41][42][43][44]. We hypothesized that addition of milk caused a decrease in coffee-like aroma [45,46] and an increase in sweet aroma [47], thereby enhancing the sweetness. The third candidate is the "halo-damping effect" [48][49][50] of sensory attributes other than sweetness.…”

Section: Temporal Profiles Of Sweetness Of Sweetened Coffee Beveragesmentioning

confidence: 99%

Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

et al. 2018

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Non-nutritive sweeteners have been used as substitutes for nutritive sweeteners with the goal of preventing obesity and dental caries. The main factor responsible for the difference in taste between beverages containing a nutritive sweetener and those containing a non-nutritive sweetener is the temporal profile of sensory attributes. In this study, untrained panelists performed a time-intensity evaluation of sweetness, using one coffee beverage containing a nutritive sweetener (sucrose) and two coffee beverages containing non-nutritive sweeteners (sucralose or acesulfame potassium (acesulfame K)). They evaluated continuously perceived intensity of sweetness for 150 s after swallowing each coffee beverage. We did not detect a significant difference in temporal profiles among the three coffee beverages. To investigate why the temporal profiles of the three coffee beverages followed similar traces, all untrained participants who had participated in the coffee beverage session also performed a time-intensity evaluation of sweetness using three water solutions (sucrose-sweetened, sucralose-sweetened, and acesulfame K-sweetened deionized water). We observed a significant difference in temporal profiles among the three water solutions. These results indicate that differences in the temporal profiles of coffee beverages might be masked by factors other than the sweetness of the sweetener.

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A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

Abstract: Differences in volatile composition and descriptive flavour attributes between the dark and milk chocolate were observed. The relationship between aroma-active compounds and sensory perception in the chocolate was verified.

Cited by 67 publications

References 42 publications

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences

Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

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