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Influence of raw material and manufacturing on the flavour of milk chocolate
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| Name (native language): | Einfluß der Rohstoffe und der Verarbeitung auf das Aroma von Milchschokolade |
| Coordinating organisation: | Research Centre of nutrition Industry |
| Description: | Goal of the available research request was to close the knowledge gaps. In addition first the key flavour materials in the three main raw materials should for the production of milk chocolate (cocoa mass, cocoa butter, milk powder) as well as the milk chocolate made of it to be structurally assigned and afterwards over Stabilisotopenassays be quantitatively determined. Quantitative measurements of the most important flavour materials in raw materials and from it manufactured chocolate should be correlated with the prescription and thus made visible, to which extent the raw materials as source of flavour materials and/or flavour material preliminary stages to function. Investigations at further raw materials, e.g. the roasted beans themselves, should light up the flavour potential compared with the products cocoa mass and cocoa butter made of it more near. |
| Start: | 1999-01-01 |
| End: | 2002-12-31 |
| Categories | |
| ARD-theme: | other |
| Activity: | research |
| Last editing: | 2006-06-07 12:08:35 |