After vacuum distillation and liquid-liquid extraction, the volatile fractions of dark chocolates were analyzed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Aroma extract dilution analysis revealed the presence of 33 potent odorants in the neutral/basic fraction. Three of these had a strong chocolate flavor: 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal....

Wine models with or without a dearomatised and lyophilized red wine extract containing young aroma base (control) plus one vector several compounds (unsaturated-aldehydes, saturated-aldehydes, benzaldehyde, isoamyl-alcohol, methoxypyrazines (Z)-1,5-octadien-3-one) were prepared. Models spiked increasing amounts of acetaldehyde whose headspace concentrations controlled. Odour nasal chemesthesic ...

Control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplified model systems, the results are difficult to apply to complex food systems where the structure of the matrix and the presence of other components can have a significant impact on the reaction. In such complex systems, some degre...