Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 675-681 |
| Seitenumfang | 7 |
| Fachzeitschrift | European Food Research and Technology |
| Jahrgang | 223 |
| Ausgabenummer | 5 |
| Publikationsstatus | Veröffentlicht - 14 Feb. 2006 |
Abstract
The volatile fraction of commercial cocoa powders was isolated using thin-layer high-vacuum distillation (TLHVD) of Soxhlet extracts. Calculated and experimental recovery of the internal standard n-undecanoic acid methylester did agree, and a good reproducibility was found for the procedure. Around 70 volatile compounds were identified and semi-quantified using internal standard-based gas chromatography (GC), coupled GC-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Dehydromevalonic acid lactone, (R)-(-)-pantolactone and two diastereomer solerols were identified for the first time after purification by micropreparative GC and re-analysis using GC-MS and chiral GC. Strong sensory contributions also came from acetic acid, 2/3-methyl butanoic acid, phenylacetaldehyde, furaneol, dihydroxymaltol, vanillin and phenylacetic acid.
ASJC Scopus Sachgebiete
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biotechnologie
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
- Chemie (insg.)
- Biochemie, Genetik und Molekularbiologie (insg.)
- Biochemie
- Ingenieurwesen (insg.)
- Wirtschaftsingenieurwesen und Fertigungstechnik
Zitieren
- Standard
- Harvard
- Apa
- Vancouver
- BibTex
- RIS
in: European Food Research and Technology, Jahrgang 223, Nr. 5, 14.02.2006, S. 675-681.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder
AU - Krings, Ulrich
AU - Zelena, Kateryna
AU - Wu, Shimin
AU - Berger, Ralf G.
PY - 2006/2/14
Y1 - 2006/2/14
N2 - The volatile fraction of commercial cocoa powders was isolated using thin-layer high-vacuum distillation (TLHVD) of Soxhlet extracts. Calculated and experimental recovery of the internal standard n-undecanoic acid methylester did agree, and a good reproducibility was found for the procedure. Around 70 volatile compounds were identified and semi-quantified using internal standard-based gas chromatography (GC), coupled GC-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Dehydromevalonic acid lactone, (R)-(-)-pantolactone and two diastereomer solerols were identified for the first time after purification by micropreparative GC and re-analysis using GC-MS and chiral GC. Strong sensory contributions also came from acetic acid, 2/3-methyl butanoic acid, phenylacetaldehyde, furaneol, dihydroxymaltol, vanillin and phenylacetic acid.
AB - The volatile fraction of commercial cocoa powders was isolated using thin-layer high-vacuum distillation (TLHVD) of Soxhlet extracts. Calculated and experimental recovery of the internal standard n-undecanoic acid methylester did agree, and a good reproducibility was found for the procedure. Around 70 volatile compounds were identified and semi-quantified using internal standard-based gas chromatography (GC), coupled GC-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Dehydromevalonic acid lactone, (R)-(-)-pantolactone and two diastereomer solerols were identified for the first time after purification by micropreparative GC and re-analysis using GC-MS and chiral GC. Strong sensory contributions also came from acetic acid, 2/3-methyl butanoic acid, phenylacetaldehyde, furaneol, dihydroxymaltol, vanillin and phenylacetic acid.
KW - (R)-(-)-Pantolactone
KW - Cocoa powder
KW - Dehydromevalonic acid lactone
KW - Solerol
KW - Thin-layer high-vacuum distillation
KW - Volatile flavour
UR - http://www.scopus.com/inward/record.url?scp=33746907043&partnerID=8YFLogxK
U2 - 10.1007/s00217-006-0252-x
DO - 10.1007/s00217-006-0252-x
M3 - Article
AN - SCOPUS:33746907043
VL - 223
SP - 675
EP - 681
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5
ER -