Owusu, Margaret published the artcileEffect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate, Application of 5-Methyl-2-phenylhex-2-enal, the main research area is fermentation roasting conching volatile dark chocolate.
The combined effect of two cocoa fermentation methods – heap and tray – and different roasting and conching conditions on aroma compounds of dark chocolate were investigated. Dynamic headspace sampling/gas chromatog.-mass spectrometry (GC-MS) was used to isolate and identify aroma volatiles. Odor-active volatiles were detected and identified by gas chromatog.-olfactometry/GC-MS. Fermentation method, roasting and conching conditions influenced mostly the levels of aroma volatiles identified. Principal component anal. based on a reduced data set of 16 important odorants resulted in a total variance explained by two principal components of 81% accounting for fermentation method, roasting and conching conditions. The levels of most important odorants were generally higher at high roasting temperature (150C) but decreased significantly (P < 0.05) with increased conching duration from 6-10 h at 80C. Roasting at high temperature (120C or 150C), coupled with short-time conching (6-8 h) or no conching, makes the difference between heap- and tray-fermented samples more pronounced. Journal of Food Processing and Preservation published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application of 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem