Detection of Volatiles in Dark Chocolate Flavored with Orange Essential Oil by Electronic Nose
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Detection of Volatiles in Dark Chocolate Flavored with Orange Essential Oil by Electronic Nose Elisiane Galvagni 1 & Andressa Arboit Fritzen 1 & Adriana Marcia Graboski 1 & Sandra Cristina Ballen 1 & Juliana Steffens 1 & Clarice Steffens 1 Received: 4 November 2019 / Accepted: 30 April 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The aim of this study was the application of the electronic nose for detection of volatile release from dark chocolate flavored with orange essential oil during the storage. The detection of volatile in chocolate without and with different concentrations of orange oil (0–10 ppm) was performed using polyaniline (Pani) gas sensor array with different dopants. Orange oil and chocolate were analyzed in relation to water activity, moisture, and acidity. The chocolate maintained unchanged the water activity; however, the moisture and acidity presented alterations during the storage. It was verified a decrease in resistance response of the sensor array with the chocolate during the storage time. The sensor doped with TSA (toluenesulfonic acid) presented the higher sensitivity of the array. Principal component analysis (PCA) revealed five distinct groups corresponding to the volatiles released during the storage time (0, 20, 40, 60, and 100 days). This work demonstrates that the electronic nose technology with Pani gas-sensing array can be effective and successfully applied to discriminate different concentrations of orange essential oil during the dark chocolate storage. Keywords Sensor array . Pani . Dopants . Storage . Volatiles
Introduction The great competitiveness in the food market makes the industries improve quality, reduce safety mistakes, and monitor trends of the products. Chocolate stands out for its high consumption, where the global market estimated to ship over 9500 thousand tons in 2024, especially the dark chocolate market reached US$ 45.6 billion in 2018 (IMARC Group 2019). This high consumption is linked to the versatility on the preparation, and it uses in various manufactured products. Dark chocolate presents an intense flavor, which is very appreciated by the bittersweet. Also, it is an excellent source of flavonoids through antioxidant activity (Afoakwa et al. 2008). Chocolate can be defined as a suspension of solid particles, sugar and cocoa powder, in a continuous fat phase (cocoa butter), which contributes to the aroma, taste, and color of the product (Sasaki et al. 2012). It should be melted quickly at temperatures close to 37 °C, otherwise, promote an aroma/ * Clarice Steffens [email protected] 1
Department of Food Engineering, URI—Campus of Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil
taste release and a waxy residue (Beckett 2008). Chocolate is a source of protein, fat, carbohydrates, vitamins, and minerals. The aroma is an extremely important sensory property and a major factor that affects quality perception and consumer’s acceptance (Mirković et al. 2018). The use of essential oils in chocolat
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