Flavor Release

Conching defines the flavour qualities of chocolates as well as the production costs. In an IVLV-project, Fraunhofer IVV could prove for the first time that flavor development during conching is based on flavor diffusion. The method used for that detection is done by measuring the flavor balance in fat and non-fat particles, before and after conching. Based on these works a conching degree could be defined for the first time and an objective measurement of the performance of flavor enhancements during conching was possible. The results are being used very successfully in industry now.

Less is known how conching affects the perception of flavour during consumption. It is assumed, that a higher conching degree also delivers a more intense and longer flavor perception, but the proof in-vivo is still lacking. This is the goal of the project at Fraunhofer IVV. Measuremtents are performed in real time in the breath of taster with modern PTRMS analytics.

At Fraunhofer IVV or in industry chocolates with different conching qualities will be produced (conching time, energy input). The analytical conching degree will be measured as well as physical properties like viscosity, yield stress and particle size distribution. Some of the samples will be chosen for the more complex investigation with PTRMS. Different taster will eat the chocolates and the concentration of the different chocolate flavor compounds will be analyzed in the breathing air directly over some time (minutes). This should show how the volatile cocoa flavor active compounds are released in the mouth from chocolates. Also the influences of flow behavior, melting behavior, fat content and grain size will be investigated.