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Variation of total aroma and polyphenol content of dark chocolate during three phase of conching

机译:巧克力精炼的三个阶段中黑巧克力总香气和多酚含量的变化

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摘要

Variation in the volatiles, total polyphenol, theobromine and caffein was investigated both qualitatively and quantitatively for all phases of conching with GC/MS/SPME, HPLC, GC/O, and UV-visible spectrophotometry. The volatile compounds being identified during the three phases consisted of aldehydes, ketones, pyrazines, acids, alcohols and esters. The number and concentration of these compounds were observed to be 31–25,681 ppb, 44–34,838 ppb and 44–29,809 ppb in the dry, pasty, and liquid phases respectively. The odor of dark chocolate was described as nutty, sweet, caramel, green and chocolate using olfactometry. The percent decrease in the concentration of total polyphenol, caffein and theobromine was observed to be only 3.0, 11.0, and 32.0 respectively.
机译:使用GC / MS / SPME,HPLC,GC / O和UV-可见分光光度法,定性和定量研究了精炼各阶段的挥发物,总多酚,可可碱和咖啡因的变化。在这三个阶段中确定的挥发性化合物包括醛,酮,吡嗪,酸,醇和酯。在干,糊状和液相中,这些化合物的数量和浓度分别为31–25,681 ppb,44–34,83​​8 ppb和44–29,809 ppb。使用嗅觉测定法将黑巧克力的气味描述为坚果味,甜味,焦糖味,绿色和巧克力味。观察到总多酚,咖啡因和可可碱浓度的降低百分比分别仅为3.0、11.0和32.0。

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