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Article

Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate

Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, 85354 Freising, Germany
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Academic Editor: Mina K. Kim
Foods 2021, 10(7), 1483; https://doi.org/10.3390/foods10071483
Received: 14 May 2021 / Revised: 18 June 2021 / Accepted: 23 June 2021 / Published: 25 June 2021
(This article belongs to the Special Issue Sensory Evaluation and Flavor Analysis of Foods)
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. View Full-Text
Keywords: creaminess; milk chocolate; lactones; cocoa butter creaminess; milk chocolate; lactones; cocoa butter
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MDPI and ACS Style

Samfaß, J.; Stark, T.D.; Hofmann, T.F. Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate. Foods 2021, 10, 1483. https://doi.org/10.3390/foods10071483

AMA Style

Samfaß J, Stark TD, Hofmann TF. Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate. Foods. 2021; 10(7):1483. https://doi.org/10.3390/foods10071483

Chicago/Turabian Style

Samfaß, Julia, Timo D. Stark, and Thomas F. Hofmann 2021. "Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate" Foods 10, no. 7: 1483. https://doi.org/10.3390/foods10071483

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