Interactions of flavours and proteins with chocolate polyphenols were investigated.Flavour retention was measured by dynamic headspace gas chromatography.Relative recovery factors were calculated from standard addition experiments performed on polyphenol-containing model media.Aroma retention was found to depend on the(+)-catechin level,the aroma structure,and the temperature applied.Chocolate oligomeric procyanidins proved more active than monomers;catechin showed no significant interaction with proteins.Chocolate oligomers induced high colloidal instability at high temperature,especially with gliadin.
展开▼
