Haltbarkeit von Pralinen mit wässrigen Füllungen. Tl.III: Einfluss der Schokoladenrezeptur (2009)
Wässrige Emulsionen, genauer Öl-in-Wasser-Emulsionen wie zum Beispiel bei Trüffelmassen, eröffnen neue Wege für Pralinenfüllungen, unter der Voraussetzung einer ausreichenden Haltbarkeit der...
Geheimnisse des Conchierens gelüftet (2009)
Im Zentrum der Schokoladenherstellung steht das Conchieren. Erst in diesem Prozess entwickelt sich das edle Schokoladenaroma, und seine Bedingungen gehören zu den best gehüteten Geheimnissen der...
Milchpulver enthalten Lactose in amorpher Form und sind daher hygroskopisch und instabil. Bei unkontrollierter Kristallisation der amorphen Lactose kann es zu Schwierigkeiten durch Verklumpen oder...
Pralinen (IV). Einfluss von Milchfett auf Fettreif (2008)
Ziegleder, G., Mikle, H., Hinterberger, T.
Viele Faktoren beeinflussen die Qualität und Haltbarkeit von Pralinen: Rohstoffe, Rezepturen, Produktgestaltung, Herstelltechnik, Produktionsgeschwindigkeit und Lagerbedingungen. Lagern Pralinen bei...
Stabile Füllungen. Rasche Bestimmung der Feuchtedesorption aus Emulsionen (2008)
Eine interessante Alternative zu Lagertests bietet die Messung der Feuchtedesorption aus Emulsionen mit der Dynamischen Vapour Sorption (DVS). Bei Pralinen lässt sich auf diese Weise der...
Relevant fürs Aroma. Benetzungsverhalten von Kakaobestandteilen auf unterschiedlichen Zuckern (2008)
Cammenga, H.K., Hopp, K., Gehrich, K., Ziegleder, G.
An der Technischen Universität Braunschweig und am Fraunhofer-Institut für Verfahrenstechnik und Verpackung in Freising wurde untersucht, inwieweit Kakaobutter und Kakaomasse verschiedene...
Produktion von Bitterschokoladen mit hohem Kakaoanteil (I) (2007)
Bitterschokoladen mit betont hohem Kakaoanteil haben ihre Liebhaber gefunden und beleben den Schokoladenmarkt. Viele Konsumenten schätzen die Bitternoten und die häufig sehr ausgeprägten...
Conchieren. Feinster Geschmack (2007)
Neue Erkenntnisse können die Ursachen der Geschmacksveredelung von Schokoladen in der Conche erklären.
Produktion von Bitterschokoladen mit hohem Kakaoanteil (II) (2007)
Bitterschokoladen mit betont hohem Kakaoanteil haben ihre Liebhaber gefunden und machen heute ein merkliches Marktsegment aus. Aber sie erfordern veränderte Produktionsverfahren, da der hohe...
UV protection for packaged foods (2007)
Transparent plastic packaging is increasingly replacing traditional food packaging made of glass and metal. The advantages of transparent plastic packaging are; its low weight, low cost, design...
When are chocolates really finished? (2006)
Strassburg, J., Ziegleder, G., Beckett, S.
Unfinished crystallisation in freshly produced chocolates is one of the major reasons for fat bloom, especially for filled products. Chocolate shells, if insufficiently crystallised, show reduced...
WO 2008011996 A2 UPAB: 20080519 NOVELTY - The method involves moistening of a measuring body (1) iterative by the fluid material at a given, constant temperature. The fluid material partly discharges...
Verfestigung im Tank. DVS-Untersuchung über amorphe Lactose in flüssig gelagerten Schokoladen (2005)
Detection of smoke in cacao with an electrochemical sensor (2004)
Wetzel, S., Sandmeier, D., Rieblinger, K., Ziegleder, G.
Smoke in cacao, which may be a problem for leaky drying ovens, can be detected using an electro-chemical sensor together with a multivariate signal evaluation with a detection limit under the flavour...
Mit Farbstoffen gefaerbte, transparente oder teiltransparente Packstoffe (2001)
Rieblinger, K., Moosheimer, U., Ziegleder, G.
WO 200158996 A UPAB: 20011126 NOVELTY - An organic polymer composition (I), optionally modified that is at least partially transparent after polymerization and/or cross-linking, contains at least one...
Beschleunigte Untersuchung der Lichtschutzwirkung von Lebensmittelverpackungen (2001)
Um die Lichtschutzwirkung von Verpackungen für Lebensmittel zu prüfen, sind im Allgemeinen langwierige Lagertests unter Licht erforderlich. Dabei muss der lichtinduzierte Qualitätsverlust im...
Komplexe Ursachen für Migration und Fettreif (2000)
In the most cases fat bloom is a consequence of fat migration ("center bloom"). Therefore it is important to study all the influences on migration and to control this specific problem of filled...
Different Causes of Fat Blooming (2000)
During the last years bloom problems seem to increase. What are the reasons? Is there a change in cocoa butter behavior? Is something going wrong with technology? Several reasons of bloom were...
DSC-Thermoanalyse. Nachweis von Fettmigration in Schokoladen (2000)
Beierl, P., Hornik, H., Ziegleder, G.
Mit der DSC-Thermoanalyse lässt sich die Migration von Nußölen in frischen und gelagerten Pralinen und gefüllten Schokoladen nachweisen. Dazu müssen die Proben bei der Messung zunächst auf -50...
Verschiedene Ursachen der Fettreifbildung (1999)
Fettreif gehört zu den Kristallisationsvorgängen, die generell noch wenig erforscht sind. Nach einem allgemeinen Prinzip, der "Ostwaldschen Kristallreifung", wachsen große Kristalle auf Kosten von...
Fresh and stored hazelnuts were analyzed by means of a static headspace gas chromatography. During staling of hazelnuts a lot of volatile compounds are developed wich arise from lipid oxidation. As...
Kinetics of Fat Migration within Filled Chocolates (1999)
Migration resistance of chocolate shells can be increased by the reduction of their liquid fat content and by the enlargement of the nonfat particle surface. The liquid fat content depends on the...
Fettreif - eine Frage der Lagertemperatur (1999)
Ziegleder, G., Schwingshandl, I.
Fat bloom is a common occurence on stored confectionery products. As there are different mechanisms of bloom formation storage temperature has very specific influences. Filled articles in the most...
Einsatz von Aromasensoren in der Beurteilung von Lebensmitteln (1999)
Im Vergleich zeigen sich Aromasensoren, die nach dem Schwingquarz- bzw. dem Metalloxidprinzip arbeiten, gleichermaßen in der Lage, geröstete Haselnüsse, Rohkakaosorten und Pflanzenöle zu...
Zuckerfreie Alternativen. Lebensmitteltechnologische Eigenschaften von Zuckeraustauschstoffen (1998)
Zuckeraustauschstoffe werden in einer Vielzahl von Produkten eingesetzt. Wegen ihrer sehr spezifischen technologischen und sensorischen Eigenschaften lassen sie sich in unterschiedlichen Produkten...
Volatile and Odorous Compounds in Unprinted Paperboard (1998)
By means of steam distillation in combination with capillary gas chromatography and mass spectrometry many volatile compounds can be identified in unprinted paperboard. Depending on the ratio of...
The minimization of packaging materials may cause quality defects of the packaged food due to increased light influence. Special sensitizers in food have an alterating effect with light and so...
Portable and modular electronic nose for olfactometric measurements (1998)
Hartinger, R., Irsiegler, M., Drost, S., Rieblinger, K., Ziegleder, G.
In this paper we describe an olfactometric measuring system, equipped with a measuring chamber for eight semiconductor gas sensors. The entire system is controlled by a PC/104-system. The measuring...
Lichtschutz für Lebensmittel. Partieller Schutz durch UV-Filter in der Verpackung (1998)
Rieblinger, K., Ziegleder, G., Krug, M.
Lebensmittelverpackungen unterliegen in den Verkaufsregalen des Handels einer starken Belichtung. So wünschenswert die klare Präsentation der Lebensmittel in durchsichtigen Verpackungen sein mag,...
Kinetik der Fettmigration in Schokoladenprodukten. Teil 3: Fettreif (1998)
Ziegleder, G., Schwingshandl, I.
Nougatgefüllte Milchschokoladen wurden bei verschiedenen Temperaturen gelagert, um die Qualitätsveränderungen zu verfolgen. Als Folge der wechselseitigen Fettmigration veränderten sich in...
Off-odour of cardboards means a serious problem to food packaging. Taints not only arise from the printing but may be already present within the unprinted board. Several natural sources of odorous...
If white chocolate is stored in transparent foils, light causes quality defects as rancid off-flavour accompanied by a loss of the typical yellowish colour. The reasons for this light sensitivity are...
Beurteilung gelagerter Schokoladen anhand NMR-Kernspinresonanz (1998)
Ziegleder, G., Schwingshandl, I., Brulheide, M.
Die herkömmliche NMR-Kernspinresonanz eignet sich nicht nur zur Untersuchung reiner Fette, sondern auch zur Messung der Festfettgehalte in Schokoladen. Unter geeigneten Meßbedingungen kann der...
If white chocolate is stored in transparent foils, light causes quality defects as rancid off-flavour accompanied by a loss of the typical yellowish colour. The reasons for this light sensitivity are...
Ziegleder, G., Stumpf, B., Stojacic, E.
Oxidation products are frequently responsible for off-odours in unprinted paperboard. These flavour components arise from the oxidation of residual lipids. The oxidation process shows a typical...
Fat Migration and Bloom (1997)
Fat migration is the main reason for the loss of quality of stored chocolate products. It includes the unpleasant softening of filled chocolates and the hardening of their fillings. Chocolates with...
Prozell, S., Reichmuth, C., Ziegleder, G., Schartmann, B., Matissek, R., Kraus, J., ...
In the food processing industry, such raw argicultural products as cocoa beans, hazel nuts and tobacco require quick disinfestation prior to storage. The disinfestation method must not cause any...
Aromaentwicklung beim Conchieren. Teil 2: Neue Erkenntnisse aus Aromaanalysen (1997)
Conching is an important process designed to improve the flavour and texture of chocolate. The quality and price of the finished product are dependent on the duration of the treatment. During...
Aromaentwicklung beim Conchieren. Teil 1: Bisherige Kenntnisse (1997)
Conching is an important process designed to improve the flavour and texture of chocolate. The quality and price of the finished product are dependent on the duration of the treatment. During...
Amyl alcohols as compounds indicative of raw cocoa bean quality (1997)
Oberparleiter, S., Ziegleder, G.
The aroma quality of raw cocoa beans mainly depends on the fermentation degree because the necessary aroma precursors are developed during fermentation. Additional influences arise from drying and...
Amadori-Verbindungen als Aromavorstufen in Kakao (1997)
Oberparleiter, S., Ziegleder, G.
Several Amadori-compounds (fructose-amino acids), important intermediates of Maillard reaction, have been found in unroasted cocoa beans some years ago. Now, in cocoa additional...
The importance of crystallization processes is demonstrated at examples in the field of chocolate technology. The distribution of triglycerides and the concentration of minor lipid components...
Rieblinger, K., Ziegleder, G., Berghammer, A., Sandmeier, D.
The measuring device has a gas-tight opaque container in which the foodstuff is placed before heating and measurement of the oxygen content of the residual volume within the container via an oxygen...
Lebensmitteltechnologische Eigenschaften von Zuckeraustauschstoffen (1996)
Sugar alcohols are used within many food products as sugar replacers. Their possible application is influenced by their technological and sensorial properties. The specific sugar alcohols show very...
Ziegleder, G., Moser, C., Geier Greguska, J.
Nougat filled milk chocolates were stored at different temperatures to measure migration of triglycerides by means of HPLC. The diffusion coefficients of triolein migration into chocolate were...
Kinetik der Fettmigration in Schokoladenprodukten. Teil 1. Grundlagen und Analytik (1996)
Ziegleder, G., Moser, C., Geier Greguska, J.
Nougat filled milk chocolates were stored at different temperatures. Changes of the triglycerides compositions within chocolate coating and nougat filling were measured by means of HPLC analysis. The...
Short chain fatty acids are the main origin of off-odours in unprinted cardboard. The fatty acids could be extracted from cardboard with ethyl ether, cleaned and concentrated by use of solid phase...
Aromaentwicklung in Kakao. Auswirkung der feucht-thermischen Behandlung. Teil 2 (1996)
Ziegleder, G., Oberparleiter, S.
Cocoa nibs were treated with 15 per cent of water at about 50 centigrades for 15 minutes. Afterwards the treated nibs were dried at about 100 centigrades to a final water content of 3 per cent. By...
Aromaentwicklung in Kakao. Auswirkung der feucht-thermischen Behandlung. Teil 1 (1996)
Ziegleder, G., Oberparleiter, S.
Cocoa flavour precursors are developed during fermentation and drying of cocoa seeds. The main precursors are free amino acids, which derive from peptides, and glucose and fructose, which derive from...
Ohne Lichtschutz geht es nicht (1995)
Some new "ecologically friendly" packaging materials show an increased light transmission. Mainly in presence of oxygen and photosensitizers such as e.g. vitamin B2 several quality defects may occur...
Neue Methoden zur Beurteilung von Haselnußkernen. Teil 2: Sauerstoffzehrung (1995)
Roasted hazelnuts consumpt oxygen while aging and rancidity will grow up. The analysis of oxygen-consumption allows to give information about the expected quality for hazelnuts and products...
Neue Methoden zur Beurteilung von Haselnußkernen. Teil 1: Triglyceridanalyse (1995)
The specific influence on stability of some sorts of hazelnuts (e.g. Oregon) or of kernels with small diameters depend on the high amount of linolic-acid-containing triglycerides. The composition of...
Today, in many cases materials for food packaging are minimized due to ecological considerations. The traditional packaging shielded food against mechanical stress, humidity, light influence,...
Kristallisation von Schokoladenmassen (IV): Kristallisationsgeschwindigkeit im Kühler (1995)
The fat phase in chocolate should largely be crystallized when leaving the cooling tunnel. An amount of 60 % to 80 % of fat may maximally be solidified according to milk fat portion and the origin of...
Fettreif. Probleme, Ursachen, neuere Ergebnisse. Teil 3 (1995)
By means of optimized processing the risks of bloom formation can be minimized. Main influences on chocolate stability arise from tempering, cooling, packaging and the geometrical shape of filled...
Fettreif. Probleme, Ursachen, neuere Ergebnisse. Teil 2 (1995)
There are four main mechanisms of bloom formation in chocolate: post crystallization effects in the fat phase, fractionation, migration of vegetable oils into chocolate coating and polymorphic...
Fettreif. Probleme, Ursachen, neuere Ergebnisse. Teil 1 (1995)
Fat bloom means a serious quality defect to chocolate products. Cocoa butter crystals are growing due to OSTWALD's ripening, penetrate the dark chocolate surface and develop a visible grey layer. Fat...
Cause and detection of off-odours in unprinted paperboard (1995)
Ziegleder, G., Stojacic, E., Lustenberger, M.
Short-chain fatty acids are frequently responsible for off-odours in unprinted paperboard. They are formed as microbiological metabolic products in the circuit water of the paper mill and are...
Ursache und Nachweis von Fehlgerüchen unbedruckter Kartons (1994)
Ziegleder, G., Stojacic, E., Lustenberger, M.
Short-chain fatty acids are the main origin of off-odours in unprinted cardboard. They are developed by microorganisms within the water systems of paper mills and remain within the boards. A...
Untersuchungen über die Reaktion von Aromavorstufen des Kakaos (1994)
Cocoa flavor is mainly responsible for the taste and value of cocoa products. It is developed via Maillard reacting during the roasting process. The necessary flavor precursors free amino acids,...
HPLC-Analyse von Fettreif (1994)
Ziegleder, G., Geier Greguska, J., Grapin, J.
Bloom was isolated from stored chocolate products for the separation of its triglycerides via high performance liquid chromatography and for the estimation of melting curves by means of thermal...
Fehlgerüche in der Papier- und Kartonindustrie (1994)
Lustenberger, M., Ziegleder, G., Betz, G.
Apart form the well-known odour emission from the kraft pulp industry, new malodours have recently been experienced in paper mills, too. Emissions of this kind affect not only the oparators and the...
Beeinträchtigung der Qualität verpackter Lebensmittel durch verringerten Lichtschutz (1994)
New packaging materials for food based on printed plastics monofilms normally have a light transmission of 5 up to 20 %. In presence of the widespread photosensitizers chlorophylle and riboflavine...
Aromabildung durch Rösten und Backen (1994)
For many confectionery or bakery products there is a special reaction of flavor development by heat treatment. Roasted flavor components arise from the heat treatment while natural precursors...
For many confectionery or bakery products there is a special reaction of flavor development by heat treatment. Roasted flavor components arise from the heat treatment while natural precursors...
Vorkristallisation von Schokoladen. Einflüsse durch Produkt und Maschine (1993)
The quality of chocolates is to a great extent influenced by the crystallization conditions. Cocoa butter as the main fat component of chocolates shows a very specific triglyceride composition and...
Verfahrenstechnische Einflüsse auf Kakaoaroma. Teil I (1993)
Cocoa flavour is isolated via steam distillation and extraction and analysed by means of gas chromatography - mass spectrometry. The analytical results were correlated with several technological...
Studies of bloom formation using X-ray diffraction from chocolates after long-term storage (1993)
This note describes experiments and results obtained using X-ray powder diffraction. Differential Scanning Calorimetry and Nuclear Magnetic Resonance techniques to study the polymorphic condition of...
Schokolade. Forschung an einem technologisch anspruchsvollen Genußmittel (1993)
Chocolate technology means an interesting field of research. The roasting and conching processes have been improved to gain the optimal chocolate flavor. An optimal crystallization of chocolate...
Milchfettfraktionen. Tl.2. Die Rezeptur muß stimmen. (1993)
High melting milkfat fractions are an interesting ingredient for chocolate manufacturing. So expensive cocoa butter or soft milkfat may be partly replaced by such fractions. Dark chocolates...
Milchfettfraktionen. Tl.1. Mischungsverhalten mit Kakaobutter (1993)
High melting milkfat fractions (melting point 42 centigrade Celsius) are useful for chocolate production as expensive cocoa butter may party be replaced by cheaper milkfat. Mixtures of cocoa butter...
Vorkommen von 2-Phenylethylamin und seinen Derivaten in Kakao und Kakaoerzeugnissen (1992)
Stojacic, E., Stumpf, B., Ziegleder, G.
2-Phenylethylamine was extracted from cocoa nibs and chocolates and analysed by coupled gas chromatography-mass spectroscopy. The amine concentration increases in fermentation of cocoa and decreased...
Schuster-Salas, C., Ziegleder, G.
Chocolate masses are precrystallized within specialtempering machines to produce seed crystals of cocoa butter. The degree of temper has to be optimized to get masses with the wanted solification...
Kristallisation von Kakaobutter und Schokoladenmassen (1991)
Crystallization is the most critical step of the chocolate poduction process and for chocolate quality. For the continuous solidification of chocolate products three steps are needed: nucleation,...
Fortschritte in der analytischen Aromakontrolle von Schokoladen (1991)
The analysis of cocoa and chocolate flavors is very difficult because these flavors contain some hundreds of compounds. For an industrial quality control special analytical methods have to be...
Composition of flavor extracts of raw and roasted cocoas. (1991)
Extracts from defatted raw or roasted cocoas were analysed quantitatively by means of gas chromatography/mass spectrometry. About 20 flavor compounds were identified for the first time as cocoa...
Biogene Amine in Kakao und Schokoladen (1991)
Biogenic amines in foods are of increasing interest because some of these compounds are implicated in vital functions: they work as neurotransmitters and increase blood-pressure and furthermore may...
Aromabildung in Abhängigkeit von Provenienz, Fermentation und thermischer Behandlung (1991)
Cocoa flavour is influenced by the country of origin of the cocoa beans and by fermentation, drying, roasting and further processing. During fermentation the main flavour precursors are developed:...
Rasche Qualitätskontrolle von Milchschokoladen über HPLC-Aromaanalyse (1990)
Water vapour distillates of milk chocolates are analyzed by means of HPLC combined with diode array and UV-detector. Stored samples of milk chocolate develop a characteristic HPLC-peak, which is...
Linalool contents as characteristics of some flavour grade cocoas. (1990)
The terpenes present in cocoa flavour were analysed by means of gas chromatography-mass spectrometry. The pyranoid linalool oxides, ocimene and nerolidol, were identified for the first time as cocoa...
Fließverhalten vorkristallisierter Schokoladenmassen (1990)
Kegel, M., Santos, C., Ziegleder, G.
Chocolate fluidity is of great importance for the exact moulding since only masses with low viscosity can be pumped and spilled without any problems. The rheological properties of precrystallized...
DSC-Thermoanalyse und Kinetik der Kristallisation von Kakaobutter (1990)
A DSC method for isothermal crystallization of cocoa butter is described. The crystallization curves may be linearized according to the empirical Avrami equation. From the resulting Avrami plots the...
Kristallisation von Schokoladenmassen. Tl.3. DSC-Messung der Kühlungskristallisation (1989)
Crystallization is a critical step of the entire process and for quality in chocolate production. For the continuous solidification on chocolate products three steps are needed: nucleation,...
Grundlagen der Vorkristallisation (1989)
Crystallization is a critical step of the entire process and for quality in chocolate production. Problems may arise from the different nucleation tendencies of cocoa butters, their polymorphism and...
Lagerungsbedingte Veränderungen im Aroma von Milchschokoladen. (1988)
Das Aroma frischer und gelagerter Milchschokoladen wird anhand GC/MS untersucht. Frische Muster aus Crumb-Prozessen weisen einen typischen Caramelgeschmack auf und enthalten relativ hohe...
Die Kristallisation von Schokoladenmassen. Tl.II. Vorkristallisation und Temperiergrad (1988)
Baumann, M., Becker, K., Roßkopf, O.R., Ziegleder, G.
Die Vorkristallisation von Milch- und Bitterschokoladen sowie Kakaobutter wurde untersucht. Die Kristallanteile in den vorkristallisierten Massen wurden bei verschiedenen Temperaturen über...
Kristallisation von Schokoladenmassen. Tl.I. Kristallkeimbildung (1988)
Die Kristallkeimbildung in der unterkühlten Schmelze von Kakaobutter und Milich- bzw. Bitterschokolade wurde untersucht. Mit sinkender Kühltemperatur verringert sich die Keimbildungszeit...
Kristallisation von Kakaobutter unter statischen und dynamischen Bedingungen -DSC, Rheometer- (1988)
Neue Methoden (DSC-Rheometer) zur Messung der Kristallisationseigenschaften von Kakaobutter und anderer Fette werden beschrieben und verglichen. Die isotherme DSC-Methode informiert über die...
Cocoa flavour evaluation using guide substances correlated with cocoa processing. (1988)
Objective analytical methods are necessary to relieve the industrial quality control of time-consuming organoleptical tests and to give advice to the producers of semifactured cocoa goods. The...
Analysis of Cocoa flavour components and flavour precursors (1988)
In this chapter the extraction, purification procedures and chromatographical methods as well as apparative conditions and reagents are described in view of their application for the analysis of...
UHT-Verfahren zur Keimreduktion an Kakao (1987)
An einer UHT-Dampfsterilisationsanlage wurde erprobt, welche technologischen Prozessparameter massgebend sind, um bei Kakaobohnen und Kakaokernbruch wirksame Keimreduzierungen zu erzielen....
Technologische Einflüsse auf das Kakaoaroma (1987)
Die Bildung von Kakaoaroma über die Maillardreaktion wird erörtert, die Rolle der Aromavorstufen, der Temperatur, der Röstzeit und der Feuchtigkeit dargestellt. Technologische Konsequenzen zur...
Zur Problematik von Induktionszeitbestimmungen mit dem Rancimat (1985)
Es wird gezeigt, daß sowohl durch die Zusammensetzung der Probe als auch durch Rancimat-typische Gegebenheiten wie hohe Arbeitstemperaturen, Luftstrom und Detektion Fehlmessungen und...
Die isotherme DSC-Methode. Messung des Kristallisationsverhaltens von Kakaobutter (1985)
Anhand Registrierender Differential-Kalorimetrie (DSC) wird unter isothermen Bedingungen die Kristallisationszeit von Kakaobutter, Kakaomassen und Schokolademassen bestimmt. Der...
Möglichkeiten zur analytischen Beurteilung des Kakaoaromas (1984)
Mit dem Nachweis der Pyrazine über GC und HPLC werden zwei Methoden vorgestellt, mit denen sich der Röstgrad von Kakao analytisch messen lässt. Besonders das HPLC-Verfahren könnte sich aufgrund...
Roestgradbestimmung von Kakao mittels Hochdruckfluessigkeitschromatographie (1983)
Water vapour distillates of cocoa are analyzed by means of HPLC. The chromatograph, with a detector wavelength of 280 nm, makes it possible to detect mainly methylized pyrazines. Concentration ratios...
Die Bildung von Kakaoaroma (durch Rösten) und die Veredelung zu Schokoladenaroma (beim Conchieren) werden erläutert. Der Umsatz von Aromavorstufen, der Einfluss des Röstgrades, bekannte...
Gaschromatographische Röstgradbestimmung von Kakao über methylierte Pyrazine (1982)
The present paper shows that a correlation can be established between the sensorially perceptible roasting degree of cocoa and selected pilot substances of the methyl-pyrazine fraction. A method is...
Chemische Veraenderungen beim Conchieren milchfreier Schokoladenmassen (1982)
The improvement in the flavour of milk-free chocolates through conching could so far, from a chemical point of view, be explained only partially; further cognition is required to optimize the...
Leichtflüchtige Kakaoaromastoffe als Leitsubstanzen bei der Kakaoverarbeitung (1981)
Eine Methode zur quantitativen Untersuchung von Kakaoproben durch Headspace-Gaschromatographie wird beschrieben. Die dabei nachgewiesenen leichtflüchtigenKakaoaromastoffe eignen sich unter gewissen...