Clark, Caitlin published the artcileEffects of time and temperature during melanging on the volatile profile of dark chocolate, Product Details of C10H20O2, the main research area is dark chocolate temperature melanging volatile profile.
Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor) process that occurs in a stone wet-grinder. Chocolatiers understand that melanging is essential to flavor and overall quality, however the influence of melanging on the aroma chem. of the finished chocolate is anecdotal and largely uncharacterized. Here, we evaluated the effects of time and temperature of melanging on the volatile chem. of the finished chocolate. Specifically, chocolate aroma was profiled using HS/SPME-GC-MS for three different time and temperature combinations. A total of 88 compounds were annotated by mass spectrometry and included a diverse set of chem. classes such as pyrazines, aldehydes, terpenes, alcs., esters, and ketones. Anal. of variance (ANOVA), principal component anal. (PCA), and partial least squares anal. (PLS) revealed that the overall aroma profile was influenced by the type of melanging, and time had a greater effect than temperature Example compounds affected by time include 2-methylpropanal, di-Me sulfide, and benzaldehyde. Particle size was also measured for each sample. Majority particle size was found to be below 25 μ generally at all time points beyond 8 h. Anal. showed significant p-values for the temperature variable for several compounds, but significant p-values for the time variable were apparent for a greater number of compounds For compounds which showed dependency on both time and temperature, the p-value for the time variable was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends. These data support that time is a critical factor in determining the aroma chem. of chocolate and affects a diverse set of known flavor active compounds
Scientific Reports published new progress about Aldehydes Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics