Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 545123
Title Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS
Author(s) Acierno, Valentina; Liu, Ningjing; Alewijn, Martin; Stieger, Markus; Ruth, Saskia M. van
Source Talanta 195 (2019). - ISSN 0039-9140 - p. 676 - 682.
DOI https://doi.org/10.1016/j.talanta.2018.11.100
Department(s) Food Quality and Design
RIKILT - BU Toxicology Bioassays & Novel Foods
VLAG
RIKILT - BU Authenticity & Nutrients
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Chocolate - Cocoa beans origin - Nosespace - PTR-QiToF-MS
Abstract

More consumers have become aware of the existence of different cocoa genotypes and their origins, which resulted in a growing market of premium chocolates with single-origin beans. The question is whether traits of cocoa botanical and geographical origins still persist in the end product, especially when it is consumed. By analysing the concentrations of volatile organic compounds (VOCs) in the nose of subjects over time while they are eating, new insights about aroma release can be gained. In the current study, in vivo release of VOCs during consumption of dark chocolates with different botanical and geographical origins was examined. Proton Transfer Reaction-Quadrupole interface Time of Flight- Mass Spectrometry (PTR-Qi ToF- MS) was applied to analyse nosespace VOC profiles of 10 subjects while they were eating 10 different chocolates manufactured with beans of different botanical origins (Criollo-Forastero-Trinitario) and geographical origins (Africa-South America-Asia). The headspace of the chocolates were also analysed for comparison. Cocoa botanical information appeared to affect the nosespace profiles more than geographical information. The subjects varied considerable in their VOC release, and inter-individual differences were larger than cocoa beans differences. Nevertheless, the botanical origin was consistently reflected in the nosespace profile during eating. It was clearly possible to distinguish Criollo chocolates from the nosespace profiles despite inter-individual differences.

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