Albak, F. published the artcileVariation of total aroma and polyphenol content of dark chocolate during three phase of conching, Name: 5-Methyl-2-phenylhex-2-enal, the main research area is polyphenol caffeine theobromine aroma conching dark chocolate; Aroma; Caffein; Dark chocolate; Phases of conching; Polyphenol and theobromine.
Variation in the volatiles, total polyphenol, theobromine and caffeine was investigated both qual. and quant. for all phases of conching with GC/MS/SPME, HPLC, GC/O, and UV-visible spectrophotometry. The volatile compounds being identified during the three phases consisted of aldehydes, ketones, pyrazines, acids, alcs. and esters. The number and concentration of these compounds were observed to be 31-25,681 ppb, 44-34,838 ppb and 44-29,809 ppb in the dry, pasty, and liquid phases resp. The odor of dark chocolate was described as nutty, sweet, caramel, green and chocolate using olfactometry. The percent decrease in the concentration of total polyphenol, caffeine and theobromine was observed to be only 3.0, 11.0, and 32.0 resp.
Journal of Food Science and Technology (New Delhi, India) published new progress about Dark chocolate. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Name: 5-Methyl-2-phenylhex-2-enal.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem