Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

Zoé Deuscher; Isabelle Andriot; Karine Gourrat; Etienne Semon; Marie Repoux; Elisabeth Guichard; S. Preys; Renaud Boulanger; Hélène Labouré; Jean-Luc Le Quéré

Conference papers

Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

Zoé Deuscher ^{1, 2} Isabelle Andriot ^{1, 2} Karine Gourrat ^{1, 2} Etienne Semon ^{1, 2} Marie Repoux ³ Elisabeth Guichard ^{1, 2} S. Preys ⁴ Renaud Boulanger ⁵ Hélène Labouré ^{1, 6, 2} Jean-Luc Le Quéré ^{1, 2, *}

* Corresponding author

1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]

2 UBFC - Université Bourgogne Franche-Comté [COMUE]

3 Chocolaterie Valrhona

4 Inconnu

5 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

6 AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

Keywords : chocolate PTR-MS GC-Olfactometry

Document type :

Conference papers

Domain :

Life Sciences [q-bio] / Food and Nutrition

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https://hal.inrae.fr/hal-02786007
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Submitted on : Thursday, June 4, 2020 - 11:26:26 PM
Last modification on : Wednesday, November 3, 2021 - 6:01:45 AM

Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

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Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

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