Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans
- Author
- Valérie Lemarcq, Viena Monterde, Emmy Tuenter, Davy Van de Walle (UGent) , Luc Pieters, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)
- Organization
- Project
- Abstract
- The impact of microwave roasting cocoa beans on the aroma and phytochemical profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a chocolate produced from convectively roasted beans (130 degrees C-30 min). Aroma analysis via HS-SPME-GC-MS indicated that microwave roasting of cocoa beans resulted in chocolate with a distinctive aroma profile, compared to the chocolate produced from convectively roasted beans. Increased power input seems the main inducer of elevated levels of aroma compounds. Interestingly, the impact of the four treatments on the phytochemical profile, measured via LC-HRMS, of the chocolates was rather comparable. Microwave roasting of cocoa beans was more prone to oxidation, but still within acceptable limits. The results validate that microwave roasting is a promising alternative technique that can be used effectively for chocolate production.
- Keywords
- VOLATILE COMPOUNDS, MODEL
Downloads
-
Lemarcq et al. (2022).pdf
- full text (Published version)
- |
- open access
- |
- |
- 898.94 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01HWCPWC38FW83WXFVKX2Y277V
- MLA
- Lemarcq, Valérie, et al. “Flavor Diversification of Dark Chocolate Produced through Microwave Roasting of Cocoa Beans.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 159, 2022, doi:10.1016/j.lwt.2022.113198.
- APA
- Lemarcq, V., Monterde, V., Tuenter, E., Van de Walle, D., Pieters, L., Sioriki, E., & Dewettinck, K. (2022). Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans. LWT-FOOD SCIENCE AND TECHNOLOGY, 159. https://doi.org/10.1016/j.lwt.2022.113198
- Chicago author-date
- Lemarcq, Valérie, Viena Monterde, Emmy Tuenter, Davy Van de Walle, Luc Pieters, Eleni Sioriki, and Koen Dewettinck. 2022. “Flavor Diversification of Dark Chocolate Produced through Microwave Roasting of Cocoa Beans.” LWT-FOOD SCIENCE AND TECHNOLOGY 159. https://doi.org/10.1016/j.lwt.2022.113198.
- Chicago author-date (all authors)
- Lemarcq, Valérie, Viena Monterde, Emmy Tuenter, Davy Van de Walle, Luc Pieters, Eleni Sioriki, and Koen Dewettinck. 2022. “Flavor Diversification of Dark Chocolate Produced through Microwave Roasting of Cocoa Beans.” LWT-FOOD SCIENCE AND TECHNOLOGY 159. doi:10.1016/j.lwt.2022.113198.
- Vancouver
- 1.Lemarcq V, Monterde V, Tuenter E, Van de Walle D, Pieters L, Sioriki E, et al. Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans. LWT-FOOD SCIENCE AND TECHNOLOGY. 2022;159.
- IEEE
- [1]V. Lemarcq et al., “Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 159, 2022.
@article{01HWCPWC38FW83WXFVKX2Y277V,
abstract = {{The impact of microwave roasting cocoa beans on the aroma and phytochemical profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a chocolate produced from convectively roasted beans (130 degrees C-30 min). Aroma analysis via HS-SPME-GC-MS indicated that microwave roasting of cocoa beans resulted in chocolate with a distinctive aroma profile, compared to the chocolate produced from convectively roasted beans. Increased power input seems the main inducer of elevated levels of aroma compounds. Interestingly, the impact of the four treatments on the phytochemical profile, measured via LC-HRMS, of the chocolates was rather comparable. Microwave roasting of cocoa beans was more prone to oxidation, but still within acceptable limits. The results validate that microwave roasting is a promising alternative technique that can be used effectively for chocolate production.}},
articleno = {{113198}},
author = {{Lemarcq, Valérie and Monterde, Viena and Tuenter, Emmy and Van de Walle, Davy and Pieters, Luc and Sioriki, Eleni and Dewettinck, Koen}},
issn = {{0023-6438}},
journal = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{VOLATILE COMPOUNDS,MODEL}},
language = {{eng}},
pages = {{10}},
title = {{Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans}},
url = {{http://doi.org/10.1016/j.lwt.2022.113198}},
volume = {{159}},
year = {{2022}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: