Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions

Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Gottfried Ziegleder, Andrea Buettner, Susanne Naumann-Gola

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


Understanding mechanisms inside the conche is inevitable for targeted conching. Therefore, distribution and transition of aroma-active volatiles (acetic acid, benzaldehyde, (R,S)-(±)-linalool, 2,3,5,6-tetramethylpyrazine, 2-phenylethanol, and 2-phenylethyl acetate) between the different components of dark chocolate (cocoa butter, cocoa particles, sugar particles) were studied. Different model systems were designed and aroma-analytically analyzed by stable isotope dilution analysis. Diffusion mechanisms of selected aroma-active compounds within the chocolate mass depended on their physico-chemical properties and the mass composition, such as fat content and crystallization state of the sugar particles. The compound accumulation in the fat phase increased with decreasing compound polarity and increasing fat content. In the presence of cocoa particles, a 1.5-fold fat content resulted in a 1.6-fold higher proportional acetic acid concentration in the fat phase. Further, total acetic acid concentrations raised in all model systems containing crystalline sugar or cocoa particles (by 13.8–56.9 %), indicating the formation of free acetic acid.

Original languageEnglish
Article number137861
JournalFood Chemistry
StatePublished - 30 Mar 2024
Externally publishedYes


  • Acetic acid
  • Chocolate aroma
  • Cocoa butter
  • Cocoa particles
  • Stable isotope dilution assay
  • Sugar particles


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