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Lagerungsbedingte Veränderungen im Aroma von Milchschokoladen

Changes in the flavour of milk chocolate during storage

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Summary

The flavour of fresh and stored milk chocolates was analysed by means of gaschromatography/mass spectroscopy. Fresh samples produced by crumb processes revealed a typical caramel taste and contained relatively high amounts of furfurylic compounds. Stored samples contained two 3,5-octadien-2-ones and some δ-lactones. Their possible origin is discussed. As model reactions show, the generation of octadienones may be influenced by lipoxidases.

Zusammenfassung

Das Aroma frischer und gelagerter Milchschokoladen wird anhand GC/MS untersucht. Frische Muster aus Crumb-Prozessen weisen einen typischen Caramelgeschmack auf und enthalten relativ hohe Konzentrationen einiger Furfurylverbindungen. In gealterten Milchschokoladen werden zwei 3,5-Octadien-2-one und mehrere δ-Lactone nachgewiesen. Die mögliche Herkunft dieser Stoffe wird diskutiert, wobei Modellversuche den Einfluß von Lipoxidasen auf das Entstehen der Octadienone nahelegen.

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Authors and Affiliations

  1. Fraunhofer-Institut für Lebensmitteltechnologie und Verpackung, Schragenhofstrasse 35, D-8000, München 50

    Gottfried Ziegleder & Eva Stojacic

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  1. Gottfried Ziegleder
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  2. Eva Stojacic
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Ziegleder, G., Stojacic, E. Lagerungsbedingte Veränderungen im Aroma von Milchschokoladen. Z Lebensm Unters Forch 186, 134–138 (1988). https://doi.org/10.1007/BF01042707

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  • DOI: https://doi.org/10.1007/BF01042707

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