MEASUREMENT OF THE OLFACTIVE INTENSITY OF CHOCOLATES BY DIFFERENTIAL OLFACTOMETRY

The STOD, a differential olfactometer (stimulateur olfactometre differ entiel) was used to measure overall food odour intensity. This instrum ent, based on reciprocal inhibition, measures qualitative differences between an odour to be evaluated and standard butanol. The odour inten sity of different roasted cocoa beans and chocolates could be measured by the STOD. The comparison of the odour intensify of differently roa sted cocoa beans and the odour intensify of differently conched chocol ates (traditionally or extrusion processed) was studied. Copyright (C) 1996 Elsevier Science Ltd.