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Two compounds can cause musty, moldy scents in cocoa

Two compounds can cause musty, moldy scents in cocoa
Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS
Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa work that can help chocolatiers ensure the quality of their products.
Cocoa beans, when fermented correctly, have a pleasant smell with sweet and floral notes. But they can have an off-putting scent when fermentation goes wrong, or when storage conditions aren t quite right and microorganisms grow on them. If these beans make their way into the manufacturing process, the final chocolate can smell unpleasant, leading to consumer complaints and recalls. So, sensory professionals smell fermented cocoa beans before they are r ....

Martin Steinhaus , Emily Henderson , Food Chemistry , மார்டின் ஸ்டெய்ன்ஹாஸ் , எமிலி ஹென்டர்சன் , உணவு வேதியியல் ,

Two compounds can make chocolate smell musty and moldy - American Chemical Society

Two compounds can make chocolate smell musty and moldy - American Chemical Society
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Martin Steinhaus , German Federation Of Industrial Research Associations Ai , German Ministry Of Economic Affairs , Industrial Collective Research , Food Chemistry , German Ministry , Economic Affairs , German Federation , Industrial Research Associations , மார்டின் ஸ்டெய்ன்ஹாஸ் , ஜெர்மன் கூட்டமைப்பு ஆஃப் தொழில்துறை ஆராய்ச்சி சங்கங்கள் ஐ , ஜெர்மன் அமைச்சகம் ஆஃப் பொருளாதார வாழ்க்கைத்தொழில்கள் , உணவு வேதியியல் , ஜெர்மன் அமைச்சகம் , பொருளாதார வாழ்க்கைத்தொழில்கள் , ஜெர்மன் கூட்டமைப்பு , தொழில்துறை ஆராய்ச்சி சங்கங்கள் ,

Two compounds can make chocolate smell musty and moldy

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Chocolate is a beloved treat, but sometimes the cocoa beans that go into bars and other sweets have unpleasant flavors or scents, making the final products taste bad. Surprisingly, only a few compounds associated with these stinky odors are known. Now, researchers reporting in ACS
Journal of Agricultural and Food Chemistry have identified the two compounds that cause musty, moldy scents in cocoa work that can help chocolatiers ensure the quality of their products.
Cocoa beans, when fermented correctly, have a pleasant smell with sweet and floral notes. But they can have an off-putting scent when fermentation goes wrong, or when storage conditions aren t quite right and microorganisms grow on them. If these beans make their way into the manufacturing process, the final chocolate can smell unpleasant, leading to consumer complaints and recalls. So, sensory professionals smell fermented cocoa beans before they are roasted, detecting any unwanted musty, moldy ....

United States , Martin Steinhaus , Us Congress , German Federation Of Industrial Research Associations Ai , German Ministry Of Economic Affairs , Industrial Collective Research , American Chemical Society , Food Chemistry , German Ministry , Economic Affairs , German Federation , Industrial Research Associations , ஒன்றுபட்டது மாநிலங்களில் , மார்டின் ஸ்டெய்ன்ஹாஸ் , எங்களுக்கு காங்கிரஸ் , ஜெர்மன் கூட்டமைப்பு ஆஃப் தொழில்துறை ஆராய்ச்சி சங்கங்கள் ஐ , ஜெர்மன் அமைச்சகம் ஆஃப் பொருளாதார வாழ்க்கைத்தொழில்கள் , அமெரிக்கன் இரசாயன சமூகம் , உணவு வேதியியல் , ஜெர்மன் அமைச்சகம் , பொருளாதார வாழ்க்கைத்தொழில்கள் , ஜெர்மன் கூட்டமைப்பு , தொழில்துறை ஆராய்ச்சி சங்கங்கள் ,

Identifying cocoa off-flavours reliably - New Food Magazine

Identifying cocoa off-flavours reliably - New Food Magazine
newfoodmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from newfoodmagazine.com Daily Mail and Mail on Sunday newspapers.

Martin Steinhaus , Technical University Of Munich , Leibniz Institute For Food Systems Biology , Leibniz Institute , Food Systems Biology , Technical University , மார்டின் ஸ்டெய்ன்ஹாஸ் , தொழில்நுட்ப பல்கலைக்கழகம் ஆஃப் முனிச் , உணவு அமைப்புகள் உயிரியல் , தொழில்நுட்ப பல்கலைக்கழகம் ,

Reliably detecting cocoa off-flavors

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IMAGE: Photo of a cocoa bean, You can see the shell and in the part where the shell was removed, the embryo.
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Credit: Martin Steinhaus
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations. The research team published the data in the ....

United States , Gisela Olias , Martin Steinhaus , Research Association Of The German Food Industry , German Parliament , Leibniz Institute For Food Systems Biology , Association Of The German Confectionery Industry , Energy Bmwi , Leibniz Research Museums , Public Relations , Work Group Sensory Systems Chemistry , Technical University Of Munich , Leibniz Association , Leibniz Institute , German Ministry Of Economic Affairs , Industrial Collective Research , Food Systems Biology , Technical University , Research Association , German Food Industry , German Ministry , Economic Affairs , Federal Association , German Confectionery , Leibniz Research , Leibniz Science Campuses ,