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Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture

Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany
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Foods 2019, 8(10), 460; https://doi.org/10.3390/foods8100460
Received: 28 August 2019 / Revised: 30 September 2019 / Accepted: 2 October 2019 / Published: 9 October 2019
(This article belongs to the Section Food Engineering and Technology)
Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. The aim of this study was to evaluate the applicability of ion mobility spectrometry (IMS), as a real-time method for process monitoring in chocolate manufacture. It is evident from the ion mobility (IM) fingerprint spectra that individual processing steps affect the signal intensities at particular drift time regions. The analysis of individual IM spectra by principal component analysis (PCA) revealed that it is possible to distinguish with respect to conching temperature and time. PCA also allowed identifying those parts of the IM spectra that were predominantly affected by the respective treatment. It was, on the basis of the IM flavor fingerprints and subsequent PCA, possible to distinguish between the different states of processing of bulk cocoa. The results of the study imply that, using appropriate post-data treatment, IMS could be used for process control in cocoa processing. View Full-Text
Keywords: ion mobility spectrometry; cocoa processing; conching; flavor volatiles ion mobility spectrometry; cocoa processing; conching; flavor volatiles
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MDPI and ACS Style

Schmidt, C.; Jaros, D.; Rohm, H. Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture. Foods 2019, 8, 460.

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