Molecular Background of a Moldy-Musty Off-Flavor in Cocoa
Caterina Porcelli, Silva D. Neiens, Martin Steinhaus
Abstract
-indole for the off-flavor. In the chocolate industry, their quantitation can be used to objectively assess the off-flavor at the level of incoming goods inspection. Because both compounds are inhomogeneously distributed between the testa and the embryo, separate quantitation in the two parts of the seeds is required.
Topics & Concepts
FlavorGeosminOdorAromaFood scienceChemistryDilutionIndole testFermentationOrganic chemistryThermodynamicsPhysicsFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyBiochemical and biochemical processes