Eva Ortner
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Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds Open
The chocolate volatilome is formed by cocoa variety, growing region, and harvesting season but also by multiple post-harvest processes, namely fermentation, drying, roasting, and conching. To deepen the understanding of aroma changes durin…
Conching of dark chocolate – Processing impacts on aroma-active volatiles and viscosity of plastic masses Open
The conching process plays a key role in determining the sensory and rheological properties of dark chocolate. To further understand this process, changes in the chocolate mass during plastic conching were investigated on a time-resolved b…
Aroma Properties of Cocoa Fruit Pulp from Different Origins Open
Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the sustainability of cocoa production, as well as the livelihoods o…
Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties Open
Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pu…
Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates Open
Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application o…
View article: Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins
Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins Open
BACKGROUND The protein‐rich fractions of pulses and pseudocereals exhibit a well‐balanced amino acid profile, particularly when combined in different portions, and are therefore high‐value ingredients for the production of extruded snacks.…
Exploring Odor Minimization in Post-Consumer Plastic Packaging Waste through the Use of Probiotic Bacteria Open
Plastic packaging represents a large proportion of the plastic consumption throughout the world. The negative environmental impact associated with plastic packaging waste can be in part abated by recycling plastics, and increasing numbers …
Key Aroma Compounds in Two Bavarian Gins Open
The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the …