Abstract
Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of this study was to evaluate the applicability of ion mobility spectrometry (IMS), as a real-time method for process monitoring in chocolate manufacture. It is evident from the ion mobility (IM) fingerprint spectra that individual processing steps affect the signal intensities at particular drift time regions. The analysis of individual IM spectra by principal component analysis (PCA) revealed that it is possible to distinguish with respect to conching temperature and time. PCA also allowed identifying those parts of the IM spectra that were predominantly affected by the respective treatment. It was, on the basis of the IM flavor fingerprints and subsequent PCA, possible to distinguish between the different states of processing of bulk cocoa. The results of the study imply that, using appropriate post-data treatment, IMS could be used for process control in cocoa processing.
Highlights
Chocolate products show typical flavor profiles that are associated to the mixture of chemical compounds arising (a) from the primary cocoa aroma and (b) from secondary flavors that result from the complex physico-chemical conversions during fermentation, roasting, and conching [1,2]
At a conching temperature of 75 ◦ C (Figure 1c) this peak already reached its maximum height after 10 min
The results of this study demonstrate the potential of using ion mobility spectrometry (IMS) for real-time process monitoring in chocolate manufacture
Summary
Chocolate products show typical flavor profiles that are associated to the mixture of chemical compounds arising (a) from the primary cocoa aroma (cultivar and provenience) and (b) from secondary flavors that result from the complex physico-chemical conversions during fermentation, roasting, and conching [1,2]. In this context, more than 600 volatile compounds of several chemical substance classes including aldehydes, ketones, esters, alcohols, pyrazines, and others have been identified [1,3]. The central step of flavor formation is roasting which, at temperatures above 100 ◦ C, triggers chemical reactions of the cocoa ingredients
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