Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry
Zoé Deuscher
(1, 2)
,
Isabelle Andriot
(1, 3)
,
Karine Gourrat
(1, 3)
,
Etienne E. Semon
(1, 3)
,
Marie Repoux
(4)
,
Elisabeth Guichard
(1)
,
Sébastien Preys
(5)
,
Renaud Boulanger
(2)
,
Hélène Labouré
(1)
,
Jean-Luc Le Quéré
(1)
Etienne E. Semon
- Fonction : Auteur
- PersonId : 951866
Renaud Boulanger
- Fonction : Auteur
- PersonId : 1078118
- ORCID : 0000-0001-9396-5634
- IdRef : 164988041
Hélène Labouré
- Fonction : Auteur
- PersonId : 175581
- IdHAL : helene-laboure
- ORCID : 0000-0002-8173-6145
- IdRef : 116007613
Jean-Luc Le Quéré
- Fonction : Auteur
- PersonId : 993865
Résumé
A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates were
obtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differentiation were determined through identification of targeted aroma compounds by GC-MS after GC-O analyses of extracts representative of each subset of chocolates. Twelve dark chocolates were studied using the detection frequency method. The odour events
generated by a panel of 12 assessors were grouped into 124 odorant areas (OAs).
Correspondence analyses allowed distinguishing the samples while identifying 34 OAs that appear relevant to discriminate the chocolates sensory poles. Among these characteristic OAs, five were identified unambiguously with GC-MS and the remaining
need to be resolved from numerous coeluted peaks.
Format du dépôt | Fichier |
---|---|
Type de dépôt | Chapitre d'ouvrage |
Titre |
en
Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry
|
Résumé |
en
A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates were
obtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differentiation were determined through identification of targeted aroma compounds by GC-MS after GC-O analyses of extracts representative of each subset of chocolates. Twelve dark chocolates were studied using the detection frequency method. The odour events
generated by a panel of 12 assessors were grouped into 124 odorant areas (OAs).
Correspondence analyses allowed distinguishing the samples while identifying 34 OAs that appear relevant to discriminate the chocolates sensory poles. Among these characteristic OAs, five were identified unambiguously with GC-MS and the remaining
need to be resolved from numerous coeluted peaks.
|
Auteur(s) |
Zoé Deuscher
1, 2
, Isabelle Andriot
1, 3
, Karine Gourrat
1, 3
, Etienne E. Semon
1, 3
, Marie Repoux
4
, Elisabeth Guichard
1
, Sébastien Preys
5
, Renaud Boulanger
2
, Hélène Labouré
1
, Jean-Luc Le Quéré
1
1
CSGA -
Centre des Sciences du Goût et de l'Alimentation [Dijon]
( 106335 )
- Université de Bourgogne - Bât. CSG - 9E Bd Jeanne d'Arc - 21000 Dijon
- France
2
UMR Qualisud -
Démarche intégrée pour l'obtention d'aliments de qualité
( 31878 )
- TA B95/16 - 73 rue Jean-François Breton 34398 Montpellier Cedex 5, France
- France
3
Plateforme Chemosens [Dijon]
( 481809 )
- 15 rue Hugues Picardet 21000 Dijon
- France
4
Valrhona SAS
( 559303 )
- Tain L'Hermitage
- France
5
Ondalys
( 325652 )
- Clapiers
- France
|
Licence |
Paternité - Pas d'utilisation commerciale - Pas de modification
|
Langue du document |
Anglais
|
Titre de l'ouvrage |
Flavour Science
|
ISBN |
978-3-85125-593-5
|
Vulgarisation |
Non
|
Audience |
Internationale
|
Date de publication |
2018
|
Commentaire |
15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22)
|
Domaine(s) |
|
DOI | 10.3217/978-3-85125-593-5-27 |
ProdINRA | 442316 |
Origine :
Fichiers éditeurs autorisés sur une archive ouverte
Loading...