Influence of refining parameters on the release of aroma-active compounds in dark and milk chocolate
Foto: F.B. Lehmann
Important for the fineness of chocolate is the refining process, which is normally realised in a five roll refiner in industrial scale.
But, up to now, the impact of the refining process on the release of aroma-active compounds in chocolate is scarcely investigated. Finally, the industrial partners will be enabled to optimise their processes with respect to a controlled aroma formation in the processing of dark and milk chocolate.
In cooperation with:
- TU Munich, Chair of Food Chemistry
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via FEI
Project researchers and contact:
Dr.-Ing. Birgit Böhme
Product technologies: Confectionary
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© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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