The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans-Reference-Cited by-同舟云学术

The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

Published:2007-01-12 Issue:3 Volume:226 Page:405-413
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sukha Darin A.,Butler David R.,Umaharan Pathmanathan,Boult Emma

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0551-2.pdf

Reference26 articles.

1. Bayer C, Fay MF, De Bruijn AY, Savolainen V, Morton CM, Kubitzki K, Alverson WS, Chase MW (1999) Bot J Linn Soc 129:267–303

2. Laurent V, Risterucci AM, Lanaud C (1994) Theor Appl Genet 88:193–198

3. International Trade Centre (ITC) (1991) Cocoa beans. In: Fine or flavour cocoa—an overview or world production and trade. ITC UNCTAD/GATT, Geneva, pp 7–11

4. Biscuit, Cake, Chocolate and Confectionery Alliance (BCCCA) (1996) Cocoa beans—chocolate manufacturers’ quality requirements, 4th edn. London, pp 25–27

5. International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC) (Now International Confectionery Association (ICA)) (1996) The detection of specific off-flavours in cocoa beans. Analytical method 44. IOCCC, Belgium

Cited by 62 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions;Foods;2024-07-09

2. Optimization of HS-SPME/GC-MS Method for Determining Volatile Organic Compounds and Sensory Profile in Cocoa Honey from Different Cocoa Varieties (Theobroma cacao L.);Molecules;2024-07-05

3. Discovering fine flavour in Asian single‐origin cocoa: fast GC electronic‐nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines;International Journal of Food Science & Technology;2024-04-23

4. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review;Journal of Food Science;2024-03-15

5. Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (<i>Theobroma cacao</i> L.) of Criollo, Forastero and Trinitario in China;Beverage Plant Research;2024