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Journal of Dairy Science Vol. 47 No. 4 458-463
© 1964 by American Dairy Science Association ®
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Chocolate Flavoring Materials for Ice Cream. II. Chemical Profiles by Infrared Spectroscopy1

K. S. Ramachandran, I. A. Gould and J. B. Lindamood

Institute of Nutrition and Food Technology, Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

A major objective of a study on the chemistry of chocolate products is to provide a basis for the establishment, if possible, of a clear relationship between the chemical components of the flavoring materials and the flavor quality of the resulting ice cream. If such a relationship could be identified, then it should he feasible, theoretically, to adopt a chemical flavor index for chocolate products which may serve to augment, if not replace, the less precise subjective flavor evaluations which are now used for selecting and rating the chocolate flavoring materials and for determining the effects of processing and handling conditions on flavor quality. With this goal in mind, a study was undertaken of certain chemical characteristics of chocolate flavoring materials with particular reference to the application of infrared spectroscopy. This paper presents the major findings of this investigation.

Although chocolate is one of the more popular flavoring materials for ice cream, information is extremely scarce on the relationship of flavor quality to the chemical characteristics of the chocolate materials. Studies have been conducted on the chemical nature of chocolate flavor, with the more pertinent investigations being conducted by Aasted (1), Bainbridge and Davis (2), Cerbulis (3), Fincke (4), Mohr (5), and Schmalfuss and associates (8, 9).

FOOTNOTES

1 Article 2–64. The Department of Dairy Technology. Research supported by a grant from the American Dairy Association.






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Copyright © 1964 by the American Dairy Science Association ®.