Chocolate aroma: Factors, importance and analysis

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridRasouli Pirouzian, Haniyeh/0000-0001-7046-4255
dc.authoridAktar, Tugba/0000-0001-8417-868X
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorAktar, Tugba
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2024-12-24T19:27:47Z
dc.date.available2024-12-24T19:27:47Z
dc.date.issued2020
dc.departmentSiirt Üniversitesi
dc.description.abstractBackground: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.
dc.identifier.doi10.1016/j.tifs.2020.03.035
dc.identifier.endpage592
dc.identifier.issn0924-2244
dc.identifier.scopus2-s2.0-85082835185
dc.identifier.scopusqualityQ1
dc.identifier.startpage580
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2020.03.035
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6795
dc.identifier.volume99
dc.identifier.wosWOS:000526719400047
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectChocolate
dc.subjectCocoa
dc.subjectAroma
dc.subjectFlavor
dc.titleChocolate aroma: Factors, importance and analysis
dc.typeReview Article

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