Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
Abstract
:1. Introduction
2. Results and Discussion
2.1. Water Content and Activity and Color of Chocolates
2.2. Profile and Concentrations of Bioactive Compounds
2.3. Antioxidant Activity
2.4. Electronic Nose Analysis of Chocolates
3. Materials and Methods
3.1. Materials
3.2. Chemicals and Reagents
3.3. Lyophilization of Fruits and Vegetables
3.4. Preparation of Chocolates
3.5. Water Content and Water Activity Determination
3.6. Color Determination
3.7. UHPLC-DAD-ESI–MS/MS Analysis of Phenolic Compounds
3.8. Free Radical Scavenging Assay
3.9. Ferric Reducing Antioxidant Power Assay
3.10. Electronic Nose Analysis of Tested Chocolates
3.11. Organoleptic Evaluation of Chocolates
3.12. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Abbreviations
BEET | beetroots |
BLCB | blackberries |
BLUB | blueberries |
Cat | catechin |
CONT | control chocolates without the addition of freeze-dried phenolic-rich plant powders |
Cy-3-(6″-Mal-Glu) | cyanidin-3-(6″-malonyl)-glucoside |
Cy-3,5-diGlu | cyanidin-3,5-O-diglucoside |
Cy-3-Glu | cyanidin-3-O-glucoside |
Cy-3-Rut | cyanidin-3-O-rutinoside |
Cy-3-Xyl | cyanidin-3-O-xyloside |
DCH | dark chocolate with 53% cocoa and the total fat content of 35% (w/w) sweetened with sucrose |
DCH98Est | dark chocolate with 98% cocoa and the total fat content of 51% (w/w) sweetened with erythritol with stevia |
DCH98S | dark chocolate with 98% cocoa and the total fat content of 51% (w/w) sweetened with sucrose |
Del-3,5-diGlu | delphinidin-3,5-O-diglucoside |
Del-3-Glu | delphinidin-3-O-glucoside |
Ecat | epicatechin |
GA | gallic acid |
MCH | milk chocolate with the total fat content of 36% (w/w) sweetened with sucrose |
PA | protocatechuic acid |
PC B2 | procyanidin B2 |
PC C1 | procyanidin C1 |
PCA | principal component analysis |
Pel-3,5-diGlu | pelargonidin-3,5-O-diglucoside |
p-HBA | p-hydroxybenzoic acid |
POME | pomegranates pomace |
RASP | raspberries |
VCs | volatile compounds |
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Chocolate Type | Functional Enrichment | Water Content (%) | Water Activity | CIE L*a*b* Color Parameters | Organoleptic Assessment (Point) | ||
---|---|---|---|---|---|---|---|
L* | a* | b* | |||||
DCH | CONT | 1.15 ± 0.04 b | 0.408 ± 0.003 b | 27.79 ± 0.12 a | 5.30 ± 0.10 a | 1.15 ± 0.09 b | 4.8 ± 0.2 a |
BLUB | 1.63 ± 0.02 c | 0.426 ± 0.002 c | 29.88 ± 0.11 e | 5.33 ± 0.09 b | 1.63 ± 0.02 c | 4.9 ± 0.1 a | |
RASB | 2.19 ± 0.09 f | 0.446 ± 0.005 d | 29.17 ± 0.11 b | 5.54 ± 0.05 d | 2.19 ± 0.06 f | 4.8 ± 0.2 a | |
BLCB | 1.73 ± 0.08 d | 0.490 ± 0.002 f | 29.78 ± 0.12 d | 5.39 ± 0.09 c | 1.73 ± 0.02 d | 4.8 ± 0.2 a | |
POME | 1.83 ± 0.05 e | 0.400 ± 0.007 a | 29.58 ± 0.13 c | 5.50 ± 0.11 d | 1.83 ± 0.03 e | 4.7 ± 0.2 a | |
BEET | 0.93 ± 0.04 a | 0.455 ± 0.003 e | 31.69 ± 0.10 f | 5.39 ± 0.08 c | 0.93 ± 0.04 a | 4.3 ± 0.3 b | |
DCH98S | CONT | 1.63 ± 0.02 b | 0.409 ± 0.001 b | 27.70 ± 0.11 b | 3.75 ± 0.09 e | 1.63 ± 0.08 b | 4.5 ± 0.1 a |
BLUB | 1.97 ± 0.01 f | 0.378 ± 0.002 a | 27.74 ± 0.12 b | 3.51 ± 0.10 c | 1.97 ± 0.07 f | 4.6 ± 0.1 a | |
RASB | 1.69 ± 0.04 c | 0.447 ± 0.003 d | 28.79 ± 0.14 e | 3.34 ± 0.12 a | 1.69 ± 0.02 c | 4.6 ± 0.2 a | |
BLCB | 1.74 ± 0.07 d | 0.433 ± 0.006 c | 27.82 ± 0.11 c | 3.60 ± 0.03 d | 1.74 ± 0.06 d | 4.5 ± 0.2 a | |
POME | 1.26 ± 0.02 a | 0.408 ± 0.003 b | 27.98 ± 0.13 d | 3.53 ± 0.07 c | 1.26 ± 0.04 a | 4.5 ± 0.2 a | |
BEET | 1.86 ± 0.08 e | 0.445 ± 0.005 d | 27.57 ± 0.12 a | 3.40 ± 0.09 b | 1.86 ± 0.02 e | 4.1 ± 0.3 b | |
DCH98ESt | CONT | 1.83 ± 0.05 c | 0.408 ± 0.002 b | 27.22 ± 0.10 a | 3.36 ± 0.07 e | 1.83 ± 0.03 c | 4.4 ± 0.2 a |
BLUB | 1.58 ± 0.04 a | 0.394 ± 0.003 a | 27.96 ± 0.10 c | 3.25 ± 0.10 d | 1.58 ± 0.02 a | 4.5 ± 0.1 a | |
RASB | 1.60 ± 0.02 a | 0.443 ± 0.001 d | 28.78 ± 0.12 e | 3.11 ± 0.09 b | 1.60 ± 0.01 a | 4.5 ± 0.2 a | |
BLCB | 2.03 ± 0.03 d | 0.445 ± 0.002 d | 29.31 ± 0.11 f | 3.03 ± 0.05 a | 2.03 ± 0.06 d | 4.4 ± 0.2 a,b | |
POME | 1.81 ± 0.01 c | 0.392 ± 0.004 a | 27.85 ± 0.09 b | 3.49 ± 0.07 f | 1.81 ± 0.03 c | 4.3 ± 0.1 a,b | |
BEET | 1.70 ± 0.04 b | 0.436 ± 0.003 c | 28.35 ± 0.13 d | 3.18 ± 0.09 c | 1.70 ± 0.02 b | 3.9 ± 0.3 c | |
MCH | CONT | 1.22 ± 0.06 c | 0.449 ± 0.004 b | 32.99 ± 0.10 b | 7.54 ± 0.06 b | 1.22 ± 0.05 b | 4.8 ± 0.2 a |
BLUB | 1.24 ± 0.03 c | 0.393 ± 0.003 a | 34.01 ± 0.15 f | 7.25 ± 0.08 a | 1.24 ± 0.03 c | 4.9 ± 0.1 a | |
RASB | 1.17 ± 0.04 b | 0.441 ± 0.002 b | 33.16 ± 0.12 d | 7.60 ± 0.11 b | 1.17 ± 0.02 b | 4.8 ± 0.2 a | |
BLCB | 1.19 ± 0.05 b | 0.475 ± 0.001 c | 32.29 ± 0.11 a | 7.55 ± 0.06 b | 1.19 ± 0.05 b | 4.8 ± 0.2 a | |
POME | 0.94 ± 0.04 a | 0.396 ± 0.002 a | 33.37 ± 0.11 e | 7.99 ± 0.07 d | 0.94 ± 0.02 a | 4.6 ± 0.1 b | |
BEET | 1.24 ± 0.07 c | 0.446 ± 0.003 b | 33.08 ± 0.12 c | 7.70 ± 0.09 c | 1.24 ± 0.08 c | 3.8 ± 0.3 c |
Compounds and Antioxidant Activity | BLUB | RASB | BLCB | POME | BEET |
---|---|---|---|---|---|
Phenolic Content | |||||
Flavan-3-ols (mg/100 g DM) | |||||
Cat | 35.41 ± 0.12 e | 30.70 ± 0.14 d | 10.09 ± 0.09 a | 11.56 ± 0.11 b | 21.87 ± 0.15 c |
Ecat | 57.45 ± 0.24 d | 52.23 ± 0.19 b | 48.34 ± 0.18 a | 55.34 ± 0.26 c | 58.50 ± 0.31 e |
PC B2 | 39.34 ± 0.17 d | 20.46 ± 0.19 c | 43.24 ± 0.21 e | 16.78 ± 0.13 b | 13.65 ± 0.10 a |
PC C1 | 11.98 ± 0.08 e | 0.06 ± 0.02 a | 0.12 ± 0.03 c | 0.09 ± 0.02 b | 0.05 ± 0.02 a |
Total | 144.18 ± 0.56 e | 103.45 ± 0.25 d | 101.79 ± 0.21 c | 83.77 ± 0.14 a | 94.07 ± 0.18 b |
Anthocyanins (mg/100 g DM) | |||||
Cy-3-Glu | nd | 3730.65 ± 10.87 a | 4370.09 ± 12.44 b | nd | nd |
Cy-3-Rut | nd | nd | 59.76 ± 0.21 | nd | nd |
Cy-3,5-diGlu | 10,280.60 ± 32.51 b | nd | nd | 98.69 ± 0.36 a | nd |
Cy-3-Xyl | 4195.67 ± 14.41 b | nd | 164.86 ± 0.41 a | nd | nd |
Cy-3-(6″-Mal-Glu) | nd | nd | 315.46 ± 0.65 b | nd | nd |
Del-3,5-diGlu | 7697.48 ± 26.54 b | nd | nd | 31.56 ± 0.21 a | nd |
Del-3-Glu | nd | nd | nd | 8.49 ± 0.07 | nd |
Pel-3,5-diGlu | 10,759.88 ± 36.38 | nd | nd | nd | nd |
Total | 32,933.63 ± 61.89 d | 3730.65 ± 10.87 b | 4910.17 ± 13.70 c | 138.74 ± 0.39 a | nd |
Phenolic Acids (mg/100 g DM) | |||||
GA | 9.36 ± 0.09 b | nd | 2.57 ± 0.05 a | nd | nd |
PA | 6.14 ± 0.05 c | 3.19 ± 0.05 b | 2.24 ± 0.04 a | nd | 26.48 ± 0.11 d |
p-HBA | 1.83 ± 0.03 a | 10.29 ± 0.08 b | 18.48 ± 0.12 d | 11.80 ± 0.06 c | 70.40 ± 0.19 e |
Total | 17.33 ± 0.25 c | 13.48 ± 0.08 b | 23.29 ± 0.22 d | 11.80 ± 0.05 a | 96.88 ± 0.36 e |
Total phenolics (mg/100 g DM) | 33,095.14 ± 62.70 e | 3847.58 ± 11.20 c | 5035.25 ± 14.13 d | 234.31 ± 0.58 b | 190.95 ± 0.54 a |
Antioxidant Activity | |||||
DPPH EC50 (mg/mg DPPH) | 0.15 ± 0.02 a | 0.62 ± 0.03 b | 1.17 ± 0.05 c | 1.49 ± 0.04 d | 0.15 ± 0.02 a |
FRAP (μmol TE/g DM) | 761.27 ± 0.13 e | 646.86 ± 0.16 c | 629.61 ± 0.09 b | 671.25 ± 0.12 d | 498.34 ± 0.18 a |
Phenolic Compounds | Functional Enrichment | |||||
---|---|---|---|---|---|---|
CONT | BLUB | RASB | BLCB | POME | BEET | |
DCH | ||||||
Flavan-3-ols | ||||||
Cat | 14.15 ± 0.09 a | 18.66 ± 0.08 e | 16.60 ± 0.07 d | 14.18 ± 0.11 b | 15.16 ± 0.12 c | 17.89 ± 0.09 e |
Ecat | 77.23 ± 0.48 a | 97.32 ± 0.43 f | 85.24 ± 0.47 c | 80.68 ± 0.38 b | 88.67 ± 0.34 d | 96.54 ± 0.51 e |
PC B2 | 23.30 ± 0.11 a | 43.19 ± 0.15 d | 43.35 ± 0.16 d | 45.49 ± 0.12 e | 40.41 ± 0.18 c | 34.89 ± 0.15 b |
PC C1 | 10.47 ± 0.06 a | 17.79 ± 0.07 e | 11.80 ± 0.08 b | 14.71 ± 0.09 d | 11.86 ± 0.07 b | 14.40 ± 0.06 c |
Total flavan-3-ols | 125.15 ± 0.54 a | 176.96 ± 0.59 d | 156.99 ± 0.66 b | 156.06 ± 0.65 b | 156.10 ± 0.58 b | 163.72 ± 0.63 c |
Anthocyanins | ||||||
Cy-3-Glu | nd | nd | 3.73 ± 0.05 a | 4.37 ± 0.04 b | nd | nd |
Cy-3-Rut | nd | nd | nd | 0.06 ± 0.01 a | nd | nd |
Cy-3,5-diGlu | nd | 10.28 ± 0.15 b | nd | nd | 0.10 ± 0.04 a | nd |
Cy-3-Xyl | nd | 4.20 ± 0.07 b | nd | 0.16 ± 0.07 a | nd | nd |
Cy-3-(6″-Mal-Glu) | nd | nd | nd | 0.32 ± 0.03 | nd | nd |
Del-3,5-diGlu | nd | 7.70 ± 0.10 b | nd | nd | 0.03 ± 0.05 a | nd |
Del-3-Glu | nd | nd | nd | nd | 0.01 ± 0.01 | nd |
Pel-3,5-diGlu | nd | 10.76 ± 0.09 | nd | nd | nd | nd |
Total anthocyanins | nd | 32.93 ± 0.31 d | 3.73 ± 0.05 b | 4.91 ± 0.15 c | 0.14 ± 0.09 a | nd |
Phenolic acids | ||||||
GA | 7.23 ± 0.09 b | 8.77 ± 0.11 c | 7.42 ± 0.10 b | 7.12 ± 0.12 a | 9.25 ± 0.10 d | 8.88 ± 0.11 c |
PA | 1.34 ± 0.04 a | 4.24 ± 0.10 e | 2.86 ± 0.07 c | 2.41 ± 0.06 b | 2.91 ± 0.08 c | 3.07 ± 0.05 d |
p-HBA | 7.69 ± 0.09 a | 8.25 ± 0.11 c | 8.60 ± 0.05 d | 7.90 ± 0.09 b | 7.96 ± 0.10 b | 8.90 ± 0.03 e |
Total phenolic acids | 16.26 ± 0.21 a | 21.26 ± 0.24 f | 18.88 ± 0.21 c | 17.43 ± 0.18 b | 20.12 ± 0.26 d | 20.85 ± 0.19 e |
Total phenolics | 141.41 ± 0.74 a | 231.16 ± 0.63 d | 179.60 ± 0.64 b | 177.40 ± 0.70 b | 176.36 ± 0.71 b | 184.57 ± 0.84 e |
DCH98S | ||||||
Flavan-3-ols | ||||||
Cat | 28.48 ± 0.10 c | 31.73 ± 0.08 d | 28.21 ± 0.14 c | 23.14 ± 0.12 a | 25.77 ± 0.09 b | 33.00 ± 0.14 e |
Ecat | 152.29 ± 0.51 a | 165.44 ± 0.45 e | 164.91 ± 0.31 d | 154.30 ± 0.39 b | 155.17 ± 0.43 c | 173.70 ± 0.23 f |
PC B2 | 39.61 ± 0.12 a | 63.42 ± 0.11 e | 53.69 ± 0.14 c | 48.43 ± 0.09 b | 70.96 ± 0.10 f | 59.39 ± 0.19 d |
PC C1 | 21.20 ± 0.08 b | 29.25 ± 0.10 e | 20.05 ± 0.06 a | 27.95 ± 0.07 c | 21.23 ± 0.09 b | 28.73 ± 0.11 d |
Total flavan-3-ols | 241.58 ± 0.78 a | 289.84 ± 0.69 e | 266.86 ± 0.58 c | 253.82 ± 0.72 b | 273.13 ± 0.73 d | 294.82 ± 0.63 f |
Anthocyanins | ||||||
Cy-3-Glu | nd | nd | 3.73 ± 0.06 a | 4.37 ± 0.05 b | nd | nd |
Cy-3-Rut | nd | nd | nd | 0.06 ± 0.02 | nd | nd |
Cy-3,5-diGlu | nd | 10.28 ± 0.11 b | nd | nd | 0.10 ± 0.02 a | nd |
Cy-3-Xyl | nd | 4.20 ± 0.08 b | nd | 0.16 ± 0.04 a | nd | nd |
Cy-3-(6″-Mal-Glu) | nd | nd | nd | 0.32 ± 0.03 | nd | nd |
Del-3,5-diGlu | nd | 7.70 ± 0.12 b | nd | nd | 0.03 ± 0.01 a | nd |
Del-3-Glu | nd | nd | nd | nd | 0.01 ± 0.01 | nd |
Pel-3,5-diGlu | nd | 10.76 ± 0.17 | nd | nd | nd | nd |
Total anthocyanins | nd | 32.94 ± 0.34 d | 3.73 ± 0.06 b | 4.91 ± 0.14 c | 0.14 ± 0.04 a | nd |
Phenolic acids | ||||||
GA | 11.29 ± 0.11 a | 14.91 ± 0.09 e | 12.61 ± 0.10 b | 13.53 ± 0.12 d | 16.28 ± 0.11 f | 12.95 ± 0.08 c |
PA | 2.58 ± 0.04 a | 7.21 ± 0.06 f | 4.86 ± 0.05 d | 4.59 ± 0.06 c | 5.20 ± 0.07 e | 3.72 ± 0.05 b |
p-HBA | 9.78 ± 0.10 b | 14.02 ± 0.12 f | 10.41 ± 0.08 c | 11.21 ± 0.11 d | 13.53 ± 0.10 e | 8.59 ± 0.07 a |
Total phenolic acids | 23.65 ± 0.24 a | 36.14 ± 0.27 f | 27.88 ± 0.23 c | 29.33 ± 0.28 d | 35.01 ± 0.28 e | 25.26 ± 0.20 b |
Total phenolics | 265.23 ± 1.02 a | 358.92 ± 1.32 f | 298.47 ± 0.87 c | 288.06 ± 0.94 b | 308.28 ± 0.95 d | 320.08 ± 0.82 e |
DCH98Est | ||||||
Flavan-3-ols | ||||||
Cat | 27.73 ± 0.13 d | 26.90 ± 0.12 c | 25.92 ± 0.14 b | 25.62 ± 0.11 a | 25.62 ± 0.13 a | 27.97 ± 0.11 e |
Ecat | 149.37 ± 0.49 d | 140.24 ± 0.40 b | 139.79 ± 0.35 a | 139.84 ± 0.47 a | 141.54 ± 0.21 b | 147.25 ± 0.31 c |
PC B2 | 33.18 ± 0.17 a | 53.76 ± 0.16 e | 45.52 ± 0.15 c | 41.05 ± 0.14 b | 60.15 ± 0.21 f | 50.35 ± 0.16 d |
PC C1 | 17.76 ± 0.15 b | 24.80 ± 0.11 e | 17.00 ± 0.10 a | 23.70 ± 0.12 d | 18.00 ± 0.13 c | 24.35 ± 0.10 d |
Total flavan-3-ols | 228.04 ± 0.66 a | 245.70 ± 0.55 c | 228.23 ± 0.61 a | 230.21 ± 0.59 b | 245.31 ± 0.69 c | 249.92 ± 0.53 d |
Anthocyanins | ||||||
Cy-3-Glu | nd | nd | 3.74 ± 0.05 a | 4.38 ± 0.04 b | nd | nd |
Cy-3-Rut | nd | nd | nd | 0.06 ± 0.02 | nd | nd |
Cy-3,5-diGlu | nd | 10.30 ± 0.12 b | nd | nd | 0.10 ± 0.01 a | nd |
Cy-3-Xyl | nd | 4.20 ± 0.09 b | nd | 0.17 ± 0.03 a | nd | nd |
Cy-3-(6″-Mal-Glu) | nd | nd | nd | 0.32 ± 0.04 | nd | nd |
Del-3,5-diGlu | nd | 7.71 ± 0.11 b | nd | nd | 0.03 ± 0.01 a | nd |
Del-3-Glu | nd | nd | nd | nd | 0.01 ± 0.01 | nd |
Pel-3,5-diGlu | nd | 10.78 ± 0.09 | nd | nd | nd | nd |
Total anthocyanins | nd | 32.99 ± 0.35 d | 3.74 ± 0.05 b | 4.93 ± 0.13 c | 0.14 ± 0.03 a | nd |
Phenolic acids | ||||||
GA | 11.14 ± 0.08 c | 12.64 ± 0.10 e | 10.69 ± 0.09 a | 11.47 ± 0.11 d | 13.80 ± 0.09 f | 10.98 ± 0.09 b |
PA | 2.16 ± 0.04 a | 6.11 ± 0.03 f | 4.12 ± 0.05 d | 3.89 ± 0.06 c | 4.41 ± 0.07 e | 3.15 ± 0.05 b |
p-HBA | 10.70 ± 0.09 c | 11.89 ± 0.10 f | 11.74 ± 0.06 e | 9.50 ± 0.08 b | 11.47 ± 0.11 d | 7.29 ± 0.06 a |
Total phenolic acids | 24.00 ± 0.21 b | 30.64 ± 0.23 f | 26.55 ± 0.22 d | 24.86 ± 0.24 c | 29.68 ± 0.19 e | 21.42 ± 0.20 a |
Total phenolics | 252.04 ± 0.86 a | 309.33 ± 0.83 e | 258.52 ± 0.72 b | 260.00 ± 0.81 b | 275.13 ± 0.90 d | 271.34 ± 0.73 c |
MCH | ||||||
Flavan-3-ols | ||||||
Cat | 4.44 ± 0.03 a | 5.54 ± 0.04 b | 11.83 ± 0.03 d | 11.35 ± 0.04 c | 12.01 ± 0.05 e | 14.65 ± 0.11 f |
Ecat | 45.58 ± 0.16 a | 60.00 ± 0.17 e | 58.72 ± 0.18 d | 56.92 ± 0.18 b | 58.21 ± 0.21 c | 64.64 ± 0.16 f |
PC B2 | 23.41 ± 0.12 a | 31.59 ± 0.11 e | 31.03 ± 0.10 d | 27.55 ± 0.13 b | 28.40 ± 0.11 c | 34.05 ± 0.14 f |
PC C1 | 6.23 ± 0.05 c | 18.90 ± 0.04 f | 5.90 ± 0.07 b | 7.36 ± 0.06 d | 15.93 ± 0.07 e | 2.20 ± 0.05 a |
Total flavan-3-ols | 79.66 ± 0.36 a | 116.03 ± 0.36 f | 107.48 ± 0.38 c | 103.18 ± 0.41 b | 114.55 ± 0.44 d | 115.54 ± 0.46 e |
Anthocyanins | ||||||
Cy-3-Glu | nd | nd | 3.77 ± 0.03 a | 4.40 ± 0.04 b | nd | nd |
Cy-3-Rut | nd | nd | nd | 0.60 ± 0.02 | nd | nd |
Cy-3,5-diGlu | nd | 10.38 ± 0.15 b | nd | nd | 0.10 ± 0.02 a | nd |
Cy-3-Xyl | nd | 4.24 ± 0.04 b | nd | 0.17 ± 0.03 a | nd | nd |
Cy-3-(6″-Mal-Glu) | nd | nd | nd | 0.32 ± 0.02 | nd | nd |
Del-3,5-diGlu | nd | 7.77 ± 0.12 b | nd | nd | 0.03 ± 0.01 a | nd |
Del-3-Glu | nd | nd | nd | nd | 0.01 ± 0.01 | nd |
Pel-3,5-diGlu | nd | 10.08 ± 0.13 | nd | nd | nd | nd |
Total anthocyanins | nd | 32.47 ± 0.24 d | 3.77 ± 0.03 b | 5.49 ± 0.11 c | 0.14 ± 0.04 a | nd |
Phenolic acids | ||||||
GA | 6.08 ± 0.10 a | 7.18 ± 0.11 b | 7.56 ± 0.12 c | 7.99 ± 0.09 d | 7.34 ± 0.13 b | 8.09 ± 0.05 d |
PA | 1.52 ± 0.04 a | 2.04 ± 0.05 c | 1.87 ± 0.03 b | 2.00 ± 0.03 c | 1.81 ± 0.05 b | 2.53 ± 0.10 d |
p-HBA | 1.98 ± 0.06 a | 2.96 ± 0.07 c | 3.05 ± 0.02 d | 3.01 ± 0.05 d | 2.81 ± 0.04 b | 3.92 ± 0.04 e |
Total phenolic acids | 9.58 ± 0.20 a | 12.18 ± 0.23 b | 12.48 ± 0.17 b,c | 13.00 ± 0.17 c | 11.96 ± 0.22 b | 14.54 ± 0.19 d |
Total phenolics | 89.24 ± 0.56 a | 160.68 ± 0.83 f | 123.73 ± 0.58 c | 121.67 ± 0.69 b | 126.65 ± 0.70 d | 130.08 ± 0.65 e |
Volatile Compounds | Functional Enrichment | |||||
---|---|---|---|---|---|---|
CONT | BLUB | RASB | BLCB | POME | BEET | |
DCH | ||||||
Alcohols and Phenols | ||||||
2,3-Butanediol | 0.25 ± 0.04 a | 0.69 ± 0.05 e | 0.43 ± 0.03 c | 0.58 ± 0.06 d | 0.37 ± 0.08 b | 0.40 ± 0.02 c |
2-Phenylethanol | 0.03 ± 0.01 a | 0.11 ± 0.03 b | 0.04 ± 0.02 a | 0.04 ± 0.01 a | 0.03 ± 0.02 a | 0.03 ± 0.02 a |
Aldehydes and Ketones | ||||||
2-Methylpropanal | 3.49 ± 0.03 c | 2.84 ± 0.06 a | 4.09 ± 0.04 e | 3.68 ± 0.02 d | 2.99 ± 0.02 b | 4.66 ± 0.04 f |
Benzaldehyde | 18.91 ± 0.13 d | 12.74 ± 0.14 a | 19.93 ± 0.10 e | 17.55 ± 0.15 c | 15.50 ± 0.13 b | 22.39 ± 0.19 f |
Butan-2-one | 0.47 ± 0.06 b | 0.54 ± 0.02 c | 0.45 ± 0.03 b | 0.56 ± 0.04 c | 0.46 ± 0.06 b | 0.40 ± 0.02 a |
3-Methylbutanal | 1.01 ± 0.07 e | 0.88 ± 0.09 d | 0.70 ± 0.06 b | 0.90 ± 0.04 d | 0.81 ± 0.03 c | 0.52 ± 0.04 a |
2,3-Pentanedione | 0.63 ± 0.04 a | 1.18 ± 0.10 e | 0.87 ± 0.04 c | 1.03 ± 0.04 d | 0.76 ± 0.04 b | 0.84 ± 0.05 c |
Pentanal | 0.08 ± 0.02 a | 0.67 ± 0.06 c | 0.29 ± 0.04 b | 1.13 ± 0.04 d | 0.11 ± 0.04 a | 0.09 ± 0.04 a |
(Z)-4-Heptenal | 0.08 ± 0.01 a | 0.10 ± 0.05 a | 0.08 ± 0.02 a | 0.06 ± 0.01 a | 0.08 ± 0.02 a | 0.07 ± 0.03 a |
Octanal | 0.02 ± 0.01 a | 0.10 ± 0.06 b | 0.02 ± 0.01 a | 0.02 ± 0.01 a | 0.01 ± 0.01 a | 0.01 ± 0.01 a |
Butanal | 0.04 ± 0.01 b | 0.08 ± 0.03 c | 0.03 ± 0.01 a | 0.03 ± 0.01 a | 0.03 ± 0.01 a | 0.01 ± 0.01 a |
Nonan-2-one | 0.06 ± 0.03 | 0.06 ± 0.01 | 0.07 ± 0.01 | 0.05 ± 0.04 | 0.07 ± 0.01 | 0.07 ± 0.02 |
(Z)-2-Nonenal | 0.10 ± 0.04 b | 0.08 ± 0.02 a | 0.07 ± 0.02 a | 0.07 ± 0.02 a | 0.11 ± 0.04 b | 0.06 ± 0.02 a |
(E,E)-2,4-Nonadienal | 0.02 ± 0.01 a | 0.09 ± 0.02 c | 0.06 ± 0.04 b | 0.05 ± 0.04 b | 0.03 ± 0.01 a | 0.07 ± 0.01 b |
(Z)-2-Decenal | 0.04 ± 0.01 a | 0.57 ± 0.10 c | 0.10 ± 0.02 b | 0.02 ± 0.01 a | 0.04 ± 0.01 a | 0.04 ± 0.01 a |
Vanillin | 0.06 ± 0.02 | 0.06 ± 0.01 | 0.07 ± 0.02 | 0.06 ± 0.01 | 0.06 ± 0.02 | 0.07 ± 0.02 |
Acids | ||||||
Pentanoic acid | 0.02 ± 0.01 | 0.01 ± 0.01 | 0.02 ± 0.01 | 0.02 ± 0.01 | 0.04 ± 0.02 | 0.02 ± 0.01 |
Acetic acid | 60.86 ± 0.13 b | 69.34 ± 0.14 e | 60.13 ± 0.11 b | 62.73 ± 0.16 c | 66.99 ± 0.09 d | 57.29 ± 0.12 a |
Phenylacetic acid | 0.49 ± 0.02 d | 0.40 ± 0.03 b | 0.46 ± 0.01 c | 0.30 ± 0.02 a | 0.51 ± 0.03 d | 0.50 ± 0.04 d |
Furfurals | ||||||
2-Furfural | 2.17 ± 0.04 d | 1.11 ± 0.05 a | 1.77 ± 0.07 b | 1.14 ± 0.03 a | 1.92 ± 0.05 c | 1.92 ± 0.04 c |
Pyrazines | ||||||
2,5-Dimethylpyrazine | 10.85 ± 0.12 | 7.54 ± 0.11 | 9.80 ± 0.10 | 9.47 ± 0.13 | 8.60 ± 0.11 | 10.01 ± 0.12 |
Trimethylpyrazine | 0.08 ± 0.03 b | 0.07 ± 0.02 b | 0.05 ± 0.01 a | 0.06 ± 0.02 a,b | 0.05 ± 0.02 a | 0.04 ± 0.01 a |
Tetramethylpyrazine | 0.06 ± 0.01 a | 0.15 ± 0.05 c | 0.07 ± 0.02 a,b | 0.09 ± 0.03 b | 0.06 ± 0.02 a | 0.05 ± 0.01 a |
Esters | ||||||
Ethyl octanoate | 0.03 ± 0.01 a | 0.05 ± 0.01 a | 0.07 ± 0.02 a,b | 0.07 ± 0.03 a,b | 0.07 ± 0.02 a,b | 0.08 ± 0.01 b |
Phenylethylacetate | 0.13 ± 0.03 b | 0.31 ± 0.06 c | 0.16 ± 0.04 b | 0.07 ± 0.02 a | 0.13 ± 0.03 b | 0.16 ± 0.04 b |
Lactones | ||||||
γ-Nonalactone | nd | 0.08 ± 0.02 | 0.08 ± 0.02 | 0.11 ± 0.04 | 0.08 ± 0.03 | 0.10 ± 0.05 |
Sulfur Compounds | ||||||
Dimethyl trisulfide | 0.02 ± 0.01 a | 0.13 ± 0.03 c | 0.08 ± 0.01 b | 0.09 ± 0.02 b | 0.08 ± 0.03 b | 0.10 ± 0.04 b |
DCH98S | ||||||
Alcohols and Phenols | ||||||
2,3-Butanediol | 0.28 ± 0.05 a | 1.13 ± 0.03 e | 0.61 ± 0.04 c | 0.92 ± 0.07 d | 0.50 ± 0.05 b,c | 0.47 ± 0.03 b |
2-Phenylethanol | 0.06 ± 0.02 b | 0.19 ± 0.05 c | 0.05 ± 0.02 a,b | 0.06 ± 0.02 b | 0.03 ± 0.01 a | 0.03 ± 0.01 a |
Aldehydes and Ketones | ||||||
2-Methylpropanal | 3.57 ± 0.07 c | 2.19 ± 0.06 a | 4.69 ± 0.08 e | 3.87 ± 0.03 d | 2.48 ± 0.07 b | 5.24 ± 0.08 f |
Benzaldehyde | 17.34 ± 0.15 d | 6.58 ± 0.09 a | 20.95 ± 0.17 e | 16.18 ± 0.09 c | 12.09 ± 0.11 b | 24.13 ± 0.18 f |
Butan-2-one | 0.35 ± 0.04 a | 0.60 ± 0.07 c | 0.43 ± 0.05 b | 0.65 ± 0.06 c | 0.46 ± 0.03 b | 0.36 ± 0.05 a |
3-Methylbutanal | 0.51 ± 0.03 c | 0.75 ± 0.05 e | 0.40 ± 0.06 b | 0.80 ± 0.05 e | 0.61 ± 0.04 d | 0.28 ± 0.03 a |
2,3-Pentanedione | 0.93 ± 0.07 b | 1.72 ± 0.08 e | 1.10 ± 0.05 c | 1.42 ± 0.09 d | 0.88 ± 0.08 a | 0.93 ± 0.07 b |
Pentanal | 0.13 ± 0.06 b | 1.26 ± 0.07 d | 0.50 ± 0.03 c | 2.18 ± 0.04 e | 0.13 ± 0.03 b | 0.09 ± 0.03 a |
(Z)-4-Heptenal | 0.06 ± 0.02 b | 0.11 ± 0.05 c | 0.07 ± 0.02 b | 0.04 ± 0.01 a | 0.07 ± 0.02 b | 0.07 ± 0.02 b |
Octanal | 0.02 ± 0.01 a | 0.18 ± 0.03 b | 0.03 ± 0.01 a | 0.03 ± 0.01 a | 0.01 ± 0.01 a | 0.01 ± 0.01 a |
Butanal | 0.02 ± 0.01 a | 0.13 ± 0.04 b | 0.02 ± 0.01 a | 0.03 ± 0.01 a | 0.03 ± 0.01 a | 0.01 ± 0.01 a |
Nonan-2-one | 0.02 ± 0.01 a | 0.07 ± 0.02 b | 0.07 ± 0.01 b | 0.04 ± 0.02 a | 0.08 ± 0.02 b | 0.08 ± 0.03 b |
(Z)-2-Nonenal | 0.02 ± 0.01 a | 0.06 ± 0.02 b | 0.04 ± 0.02 a,b | 0.02 ± 0.01 a | 0.12 ± 0.04 c | 0.03 ± 0.01 a |
(E,E)-2,4-Nonadienal | 0.12 ± 0.05 c | 0.16 ± 0.06 d | 0.11 ± 0.03 b,c | 0.08 ± 0.02 b | 0.03 ± 0.01 a | 0.10 ± 0.03 b,c |
(Z)-2-Decenal | 0.03 ± 0.01 a | 1.10 ± 0.04 d | 0.17 ± 0.05 c | 0.02 ± 0.01 a | 0.04 ± 0.01 a,b | 0.05 ± 0.02 b |
Vanillin | 0.06 ± 0.02 | 0.06 ± 0.02 | 0.07 ± 0.02 | 0.06 ± 0.02 | 0.06 ± 0.01 | 0.07 ± 0.03 |
Acids | ||||||
Pentanoic acid | 0.02 ± 0.01 a | 0.01 ± 0.01 a | 0.02 ± 0.01 a | 0.02 ± 0.01 a | 0.06 ± 0.02 b | 0.03 ± 0.01 a |
Acetic acid | 67.02 ± 0.12 d | 77.90 ± 0.15 f | 59.48 ± 0.11 b | 64.68 ± 0.10 c | 73.20 ± 0.13 e | 55.54 ± 0.16 a |
Phenylacetic acid | 0.02 ± 0.01 a | 0.32 ± 0.05 c | 0.43 ± 0.04 d | 0.10 ± 0.03 b | 0.53 ± 0.07 e | 0.50 ± 0.06 e |
Furfurals | ||||||
2-Furfural | 1.63 ± 0.04 d | 0.05 ± 0.01 a | 1.36 ± 0.09 c | 0.11 ± 0.03 b | 1.68 ± 0.07 d | 1.79 ± 0.05 e |
Pyrazines | ||||||
2,5-Dimethylpyrazine | 7.60 ± 0.10 c | 4.14 ± 0.09 a | 8.67 ± 0.07 e | 8.01 ± 0.08 d | 6.28 ± 0.11 b | 9.54 ± 0.14 f |
Trimethylpyrazine | 0.02 ± 0.01 a | 0.06 ± 0.02 b | 0.03 ± 0.01 a | 0.04 ± 0.02 a | 0.03 ± 0.01 a | 0.03 ± 0.01 a |
Tetramethylpyrazine | 0.06 ± 0.02 a | 0.25 ± 0.06 d | 0.09 ± 0.03 b | 0.13 ± 0.04 c | 0.06 ± 0.02 a | 0.05 ± 0.02 a |
Esters | ||||||
Ethyl octanoate | 0.03 ± 0.01 a | 0.08 ± 0.02 b | 0.10 ± 0.03 c | 0.12 ± 0.04 c | 0.11 ± 0.03 c | 0.11 ± 0.02 c |
Phenylethylacetate | 0.02 ± 0.01 a | 0.49 ± 0.07 d | 0.19 ± 0.05 c | 0.02 ± 0.01 a | 0.13 ± 0.03 b | 0.17 ± 0.05 c |
Lactones | ||||||
γ-Nonalactone | nd | 0.16 ± 0.03 a | 0.16 ± 0.05 a | 0.21 ± 0.07 b | 0.16 ± 0.05 a | 0.15 ± 0.03 a |
Sulfur Compounds | ||||||
Dimethyl trisulfide | 0.08 ± 0.03 a | 0.25 ± 0.06 c | 0.15 ± 0.02 b | 0.16 ± 0.03 b | 0.15 ± 0.04 b | 0.13 ± 0.02 b |
DCH98ESt | ||||||
Alcohols and Phenols | ||||||
2,3-Butanediol | 0.29 ± 0.05 a | 0.71 ± 0.06 d | 0.53 ± 0.04 b | 0.60 ± 0.03 c | 0.51 ± 0.03 b | 0.50 ± 0.04 b |
2-Phenylethanol | 0.06 ± 0.02 b | 0.12 ± 0.03 c | 0.04 ± 0.02 a | 0.06 ± 0.02 b | 0.04 ± 0.01 a | 0.03 ± 0.01 a |
Aldehydes And Ketones | ||||||
2-Methylpropanal | 2.78 ± 0.04 b | 2.48 ± 0.04 a | 4.14 ± 0.06 d | 3.32 ± 0.04 c | 3.31 ± 0.05 c | 4.69 ± 0.05 e |
Benzaldehyde | 17.67 ± 0.11 d | 12.12 ± 0.10 a | 19.05 ± 0.09 e | 16.93 ± 0.11 c | 15.57 ± 0.12 b | 21.59 ± 0.12 f |
Butan-2-one | 0.31 ± 0.02 a | 0.46 ± 0.03 c | 0.42 ± 0.04 b | 0.48 ± 0.04 c | 0.44 ± 0.05 b,c | 0.39 ± 0.04 b |
3-Methylbutanal | 0.43 ± 0.03 b | 0.59 ± 0.03 d | 0.43 ± 0.03 b | 0.61 ± 0.04 d | 0.52 ± 0.05 c | 0.35 ± 0.03 a |
2,3-Pentanedione | 1.48 ± 0.03 c | 1.60 ± 0.04 d | 0.98 ± 0.03 b | 1.45 ± 0.04 c | 0.93 ± 0.04 a | 0.95 ± 0.04 a,b |
Pentanal | 1.59 ± 0.05 d | 1.42 ± 0.04 c | 0.24 ± 0.03 b | 1.89 ± 0.05 e | 0.18 ± 0.04 a | 0.17 ± 0.03 a |
(Z)-4-Heptenal | 0.04 ± 0.01 a | 0.08 ± 0.04 b | 0.07 ± 0.04 b | 0.04 ± 0.01 a | 0.07 ± 0.04 b | 0.07 ± 0.02 b |
Octanal | 0.02 ± 0.01 a | 0.10 ± 0.02 b | 0.01 ± 0.01 a | 0.02 ± 0.01 a | 0.01 ± 0.01 a | 0.01 ± 0.01 a |
Butanal | 0.02 ± 0.01 a | 0.08 ± 0.02 b | 0.02 ± 0.01 a | 0.03 ± 0.01 a | 0.02 ± 0.01 a | 0.01 ± 0.01 a |
Nonan-2-one | 0.02 ± 0.01 a | 0.04 ± 0.01 a | 0.08 ± 0.01 b | 0.03 ± 0.01 a | 0.08 ± 0.01 b | 0.08 ± 0.02 b |
(Z)-2-Nonenal | 0.02 ± 0.01 a | 0.04 ± 0.01 a,b | 0.06 ± 0.01 a | 0.03 ± 0.01a | 0.09 ± 0.02 c | 0.05 ± 0.01 a |
(E,E)-2,4-Nonadienal | 0.03 ± 0.01 a | 0.10 ± 0.03 b | 0.08 ± 0.02 b | 0.05 ± 0.02 a | 0.05 ± 0.01 a | 0.09 ± 0.01 b |
(Z)-2-Decenal | 0.04 ± 0.01 a | 0.57 ± 0.05 c | 0.09 ± 0.02 b | 0.02 ± 0.01 a | 0.07 ± 0.02 b | 0.07 ± 0.02 b |
Vanillin | 0.06 ± 0.01 | 0.06 ± 0.01 | 0.07 ± 0.02 | 0.06 ± 0.02 | 0.06 ± 0.01 | 0.07 ± 0.01 |
Acids | ||||||
Pentanoic acid | 0.02 ± 0.01 a | 0.01 ± 0.01 a | 0.04 ± 0.01 a,b | 0.01 ± 0.01 a | 0.05 ± 0.01 b | 0.03 ± 0.01 a |
Acetic acid | 67.46 ± 0.14 d | 72.69 ± 0.15 e | 62.74 ± 0.17 b | 66.08 ± 0.15 c | 67.97 ± 0.17 d | 59.14 ± 0.16 a |
Phenylacetic acid | 0.03 ± 0.01 a | 0.17 ± 0.03 b | 0.49 ± 0.04 c | 0.07 ± 0.01 b | 0.51 ± 0.06 c | 0.49 ± 0.05 c |
Furfurals | ||||||
2-Furfural | 0.06 ± 0.01 a | 0.05 ± 0.01 a | 1.61 ± 0.06 b | 0.08 ± 0.02 a | 1.64 ± 0.05 b | 1.70 ± 0.08 c |
Pyrazines | ||||||
2,5-Dimethylpyrazine | 7.38 ± 0.13 b | 5.69 ± 0.12 a | 8.16 ± 0.14 d | 7.62 ± 0.12 c | 7.22 ± 0.12 b | 8.85 ± 0.13 e |
Trimethylpyrazine | 0.02 ± 0.01 | 0.04 ± 0.01 | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.03 ± 0.01 |
Tetramethylpyrazine | 0.06 ± 0.01 a | 0.15 ± 0.03 c | 0.07 ± 0.02 a | 0.09 ± 0.01 a,b | 0.06 ± 0.01 a | 0.06 ± 0.01 a |
Esters | ||||||
Ethyl octanoate | 0.02 ± 0.01 a | 0.05 ± 0.01 b | 0.11 ± 0.03 c | 0.07 ± 0.01 b | 0.11 ± 0.02 c | 0.11 ± 0.01 c |
Phenylethylacetate | 0.03 ± 0.01 a | 0.26 ± 0.07 c | 0.16 ± 0.03 b | 0.02 ± 0.01 a | 0.15 ± 0.03 b | 0.17 ± 0.04 b |
Lactones | ||||||
γ-Nonalactone | nd | 0.15 ± 0.02 | 0.16 ± 0.03 | 0.18 ± 0.04 | 0.16 ± 0.03 | 0.15 ± 0.03 |
Sulfur Compounds | ||||||
Dimethyl trisulfide | 0.07 ± 0.02 a | 0.16 ± 0.03 b | 0.14 ± 0.03 b | 0.12 ± 0.02 b | 0.15 ± 0.03 b | 0.14 ± 0.02 b |
MCH | ||||||
Alcohols and Phenols | ||||||
2,3-Butanediol | 0.29 ± 0.03 a | 0.79 ± 0.06 e | 0.53 ± 0.06 d | 0.58 ± 0.08 d | 0.36 ± 0.04 b | 0.41 ± 0.03 c |
2-Phenylethanol | 0.03 ± 0.01 a | 0.10 ± 0.02 b | 0.05 ± 0.01 a | 0.04 ± 0.01 a | 0.03 ± 0.01 a | 0.03 ± 0.01 a |
Aldehydes and Ketones | ||||||
2-Methylpropanal | 3.42 ± 0.07 b | 2.83 ± 0.05 a | 4.37 ± 0.07 c | 3.41 ± 0.06 b | 3.10 ± 0.04 b | 4.63 ± 0.07 d |
Benzaldehyde | 17.96 ± 0.10 c | 11.88 ± 0.08 a | 20.20 ± 0.12 d | 16.08 ± 0.11 b | 16.00 ± 0.09 b | 22.07 ± 0.10 e |
Butan-2-one | 0.45 ± 0.04 b | 0.55 ± 0.05 c | 0.43 ± 0.05 b | 0.53 ± 0.06 c | 0.45 ± 0.04 b | 0.39 ± 0.03 a |
3-Methylbutanal | 0.69 ± 0.05 c,d | 0.72 ± 0.06 d | 0.47 ± 0.05 b | 0.71 ± 0.07 d | 0.66 ± 0.07 c | 0.41 ± 0.05 a |
2,3-Pentanedione | 1.22 ± 0.06 c | 1.40 ± 0.07 d | 1.13 ± 0.06 b | 1.24 ± 0.07 c | 1.11 ± 0.06 b | 1.04 ± 0.05 a |
Pentanal | 0.30 ± 0.02 c | 1.03 ± 0.05 e | 0.45 ± 0.03 d | 1.02 ± 0.06 e | 0.24 ± 0.03 b | 0.16 ± 0.03 a |
(Z)-4-Heptenal | 0.11 ± 0.03 b | 0.09 ± 0.03 a | 0.08 ± 0.02 a | 0.07 ± 0.04 a | 0.09 ± 0.03 a | 0.08 ± 0.02 a |
Octanal | 0.02 ± 0.01 a | 0.08 ± 0.04 b | 0.02 ± 0.01 a | 0.02 ± 0.01 a | 0.01 ± 0.01 a | 0.01 ± 0.01 a |
Butanal | 0.03 ± 0.01 a | 0.07 ± 0.04 b | 0.02 ± 0.01 a | 0.03 ± 0.01 a | 0.03 ± 0.01 a | 0.01 ± 0.01 a |
Nonan-2-one | 0.06 ± 0.03 | 0.06 ± 0.03 | 0.07 ± 0.03 | 0.06 ± 0.04 | 0.07 ± 0.04 | 0.07 ± 0.03 |
(Z)-2-Nonenal | 0.11 ± 0.04 c | 0.08 ± 0.03 a,b | 0.06 ± 0.03 a | 0.08 ± 0.04 a,b | 0.11 ± 0.04 c | 0.06 ± 0.03 a |
(E,E)-2,4-Nonadienal | 0.02 ± 0.01 a | 0.09 ± 0.04 b | 0.08 ± 0.03 b | 0.04 ± 0.01 a | 0.02 ± 0.01 a | 0.07 ± 0.03 b |
(Z)-2-Decenal | 0.15 ± 0.05 b | 0.48 ± 0.07 c | 0.17 ± 0.04 b | 0.07 ± 0.02 a | 0.11 ± 0.06 a | 0.08 ± 0.03 a |
Vanillin | 0.06 ± 0.02 | 0.06 ± 0.02 | 0.07 ± 0.04 | 0.06 ± 0.04 | 0.06 ± 0.03 | 0.07 ± 0.04 |
Acids | ||||||
Pentanoic acid | 0.05 ± 0.01 | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.04 ± 0.02 | 0.05 ± 0.03 | 0.04 ± 0.02 |
Acetic acid | 64.84 ± 0.17 b | 71.71 ± 0.19 e | 60.82 ± 0.15 a | 66.45 ± 0.16 c | 67.64 ± 0.15 d | 58.64 ± 0.12 a |
Phenylacetic acid | 0.15 ± 0.04 a | 0.29 ± 0.04 c | 0.36 ± 0.05 b | 0.21 ± 0.04 b | 0.28 ± 0.04 c | 0.38 ± 0.05 b |
Furfurals | ||||||
2-Furfural | 1.93 ± 0.08 e | 0.76 ± 0.07 a | 1.51 ± 0.08 c | 1.15 ± 0.07 b | 1.85 ± 0.09 d | 1.84 ± 0.04 d |
Pyrazines | ||||||
2,5-Dimethylpyrazine | 7.44 ± 0.12 c | 6.00 ± 0.11 a | 8.37 ± 0.11 d | 7.44 ± 0.10 c | 7.06 ± 0.09 b | 8.83 ± 0.12 e |
Trimethylpyrazine | 0.02 ± 0.01 | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.03 ± 0.01 | 0.02 ± 0.01 | 0.02 ± 0.01 |
Tetramethylpyrazine | 0.06 ± 0.01 a | 0.16 ± 0.03 b | 0.08 ± 0.01 a | 0.08 ± 0.02 a | 0.06 ± 0.02 a | 0.05 ± 0.01 a |
Esters | ||||||
Ethyl octanoate | 0.03 ± 0.01 | 0.08 ± 0.01 b | 0.08 ± 0.02 b | 0.08 ± 0.02 b | 0.05 ± 0.01 a | 0.08 ± 0.01 b |
Phenylethylacetate | 0.49 ± 0.05 d | 0.32 ± 0.04 b,c | 0.26 ± 0.04 b | 0.22 ± 0.04 a | 0.37 ± 0.05 c | 0.28 ± 0.04 b |
Lactones | ||||||
γ-Nonalactone | nd | 0.14 ± 0.03 b | 0.12 ± 0.02 b | 0.12 ± 0.01 b | 0.05 ± 0.01 a | 0.11 ± 0.02 b |
Sulfur Compounds | ||||||
Dimethyl trisulfide | 0.08 ± 0.01 a | 0.18 ± 0.02 c | 0.13 ± 0.03 b | 0.13 ± 0.02 b | 0.10 ± 0.01 a,b | 0.12 ± 0.02 b |
Raw Material | Content (%) | |||||||
---|---|---|---|---|---|---|---|---|
Control DCH | DCH | Control DCH98S | DCH98S | Control DCH98ESt | DCH98ESt | Control MCH | MCH | |
Cocoa liquor | 40.00 | 40.00 | 92.00 | 92.00 | 92.00 | 92.00 | 20.00 | 20.00 |
Milk powder | - | - | - | - | - | - | 20.00 | 20.00 |
Cocoa butter | 13.40 | 13.40 | 0.80 | 0.80 | 0.80 | 0.80 | 19.80 | 19.80 |
Alkalized cocoa powder | - | - | 5.00 | 5.00 | 5.00 | 5.00 | - | - |
Lecithin | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
PGPR | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
Ethyl vanillin | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
Sugar (sucrose) | 45.59 | 44.59 | 1.19 | 0.19 | - | - | 39.19 | 38.19 |
Erythritol+stevia | - | - | - | - | 1.19 | 0.19 | - | - |
Lyophilizate of fruits or vegetables | - | 1.00 | - | 1.00 | - | 1.00 | - | 1.00 |
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Żyżelewicz, D.; Oracz, J.; Bilicka, M.; Kulbat-Warycha, K.; Klewicka, E. Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates. Molecules 2021, 26, 7058. https://doi.org/10.3390/molecules26227058
Żyżelewicz D, Oracz J, Bilicka M, Kulbat-Warycha K, Klewicka E. Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates. Molecules. 2021; 26(22):7058. https://doi.org/10.3390/molecules26227058
Chicago/Turabian StyleŻyżelewicz, Dorota, Joanna Oracz, Martyna Bilicka, Kamila Kulbat-Warycha, and Elżbieta Klewicka. 2021. "Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates" Molecules 26, no. 22: 7058. https://doi.org/10.3390/molecules26227058