Flavour retention and haze formation by chocolate polyphenols
(2005) Agro Food Industry Hi-Tech — Vol. 16, n° 3, p. 12-15 (2005)
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- Abstract
- 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.
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Counet, C., & Collin, S. (2005). Flavour retention and haze formation by chocolate polyphenols. Agro Food Industry Hi-Tech, 16(3), 12-15. https://hdl.handle.net/2078.5/85292 (Original work published 2005)