Abstract
In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques. Sensory studies of a triglyceride-free lipid emulsion indicated that the n-pentane extract showed the highest impact regarding creaminess sensation. Enhancement of creaminess by adding anhydrous milk fat fractions to chocolate was demonstrated by fractionated high-vacuum distillation of different fats associated with the chocolate production combined with sensory experiments. Syntheses of various δ-lactones and the quantification of these sensory active semi-volatiles led to the conclusion that the anhydrous milk fat contains a series of γ- and δ-lactones. Cocoa butter revealed a high concentration of δ-hexadecalactone, too. Experiments suggested that lactones are generated from the potential precursors monohydroxyalkanoic acid(s) esterified (mono-tri)glyceride(s) during heating. Sensory studies exhibited recognition thresholds of 29–40 µmol/kg for the long-chain δ-lactones in crumb chocolate. Furthermore, significant enhancement of the retro-nasal creamy flavor was found for δ-tetradecalactone.
Highlights
The first chocolate bar was produced in 1874 by Fry & Sons
An activity-guided solvent fractionation with solvents of increasing polarities was performed to localize the creamy flavor in crumb chocolate
Long-chain fatty acid lactones found in non-heated cream and high-treated cream might be detectable in chocolate, because anhydrous milk fat (AMF) is one characteristic ingredient of crumb chocolate
Summary
The first chocolate bar was produced in 1874 by Fry & Sons. It was a combination of cocoa butter and non-pressed (full fat) cocoa and sugar. Adding dried milk to the chocolate, the Swiss innovator Henry Nestlé and Swiss chocolatier Daniel Peter became the inventors of the first milk chocolate. To improve the flavor and texture, Rudolph Lindt introduced a kneading process called conching [1,2]. There are three chocolate categories: dark, milk, and white chocolate, differing in content of cocoa solid, milk fat, and cocoa butter. Different national consumer preferences and company practices resulted in variations in chocolate manufacturing processes [3]
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