초콜릿 : 풍미 영향요소

가공식품 ≫ 과자 ≫초코


초콜릿 : 풍미 영향요소

3-methylbutanal (chocolate, malty)
2-methylpropanal (chocolate, malty)
phenylacetaldehyde (rosy)
tetramethylpyrazine (nutty)
2-ethyl-3,5-dimethylpyrazine (potato-like, popcorn)
2-acetyl-1-pyrroline (popcorn-like)
trimethylpyrazine (nutty, earthy)
3-methylbutanoic acid (sweaty, cheesy)
acetic acid (sour, harsh)
vanillin (vanilla)
2-methylbutanal (chocolate)
3,5-diethyl-2-methylpyrazine (chocolate, cocoa, roasted, rum)
furaneol (caramel-like)

초콜렛에서 지방의 효과






콘칭 효과