Flavour retention and haze formation by chocolate polyphenols

Interactions of flavours and proteins with chocolate polyphenols were investigated. Flavour retention was measured by dynamic headspace gas chromatography. C Relative recovery factors were calculated from standard addition experiments performed on polyphenol-containing model media. Aroma retention was found to depend on the (+)-catechin level, the aroma structure, and the temperature applied. Chocolate oligomeric procyanidins proved more active than monomers; catechin showed no significant interaction with proteins. Chocolate oligomers induced high colloidal instability at high temperature, especially with gliadin.