ISBN 978-3-8439-3368-1

978-3-8439-3368-1, Reihe Lebensmittelchemie

Kristina Fricke
Differences in the key flavor compounds of crumb-type milk chocolate and continental milk chocolate with special emphasis on drivers of creaminess

247 Seiten, Dissertation Technische Universität München (2017), Softcover, A5

Zusammenfassung / Abstract

Milk chocolate is generated by two different manufacturing practices. In the continental procedure all ingredients are mixed and treated from the beginning, while in the so-called crumb process mainly used in the UK and the US cocoa and milk ingredients are separately heated down to dryness and then used in chocolate processing. Although the aroma of these two milk chocolates clearly differ, the reason for this was not yet elucidated on a molecular basis. The current study suggests that Maillard reaction products were higher in the chocolate from the crumb process, thus increasing the creaminess.