Details
| Original language | English |
|---|---|
| Pages (from-to) | 675-681 |
| Number of pages | 7 |
| Journal | European Food Research and Technology |
| Volume | 223 |
| Issue number | 5 |
| Publication status | Published - 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.
Keywords
- (R)-(-)-Pantolactone, Cocoa powder, Dehydromevalonic acid lactone, Solerol, Thin-layer high-vacuum distillation, Volatile flavour
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Chemistry(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry
- Engineering(all)
- Industrial and Manufacturing Engineering
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In: European Food Research and Technology, Vol. 223, No. 5, 14.02.2006, p. 675-681.
Research output: Contribution to journal › Article › Research › 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 -