Albak, F. published the artcileEffect of cinnamon powder addition during conching on the flavor of dark chocolate mass, Computed Properties of 21834-92-4, the main research area is dark chocolate mass food flavor cinnamon powder; Chocolate; Cinnamon; Conching; Gas chromotography mass spectrometry; Olfactometry; SPME.
In the present study, refined dark chocolate mix was conched with the addition of finely powd. cinnamon in a laboratory-style conching machine to evaluate its aroma profile both anal. and sensorially. The anal. determinations were carried out by a combination of solid phase micro extraction (SPME)-gas chromatog. (GC)-mass spectroscopy (MS) and-olfactometry(O), while the sensory evaluation was made with trained panelists. The optimum conditions for the SPME were found to be CAR/PDMS as the fiber, 60 °C as the temperature, and 60 min as the time. SPME analyses were carried out at 60 °C for 60 min with toluene as an internal standard 26 compounds were monitored before and after conching. The unconched sample had a significantly higher fruity odor value than the conched sample. This new product was highly acceptable according to the overall inclination test. However some of textural properties, such as coarseness, and hardness were below the general preference.
Journal of Food Science and Technology (New Delhi, India) published new progress about Carbohydrates 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, Computed Properties of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem