Aroma profiling of chocolate: How do plant-based and low sugar varieties compare to regular milk chocolate?
Originally presented at athe 2nd Advances in Separation Science conference, Liege, 28–29 June 2023
The poster entitled “Aroma profiling of chocolate: How do
plant-based and low sugar varieties compare to regular milk chocolate?” was
presented by SepSolve Analytical at the 2nd Advances in Separation
Science conference in Liege, 28–29 June 2023.
This poster demonstrates the use of high-capacity sorptive
extraction, with novel trap-based focusing, coupled with separation by
comprehensive two-dimensional gas chromatography and time-of-flight massspectrometry (GC×GC–TOF MS), for the enhanced sensitivity and improved chromatographic
performance for the analysis of the composition of chocolate aroma.
Such analyses are gaining importance in the chocolate
industry, where mimicking flavour and aroma profiles of “regular” chocolate is important
when producing new low sugar and plant-based chocolate products for the growing
market of more health-conscious consumers.
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