Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS-Reference-Cited by-同舟云学术

Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

Published:2021-01-01 Issue:1 Volume:19 Page:81-95
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Torres-Moreno Miriam¹^ORCID,Tarrega Amparo²^ORCID,Blanch Consol¹

Affiliation:

1. Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O). Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain

2. Food Science Department, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA-CSIC), Valencia, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1860137

Reference53 articles.

1. The Chemistry of Flavour Development during Cocoa Processing and Chocolate Manufacture

2. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

3. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

4. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

5. Flavor Chemistry of Cocoa and Cocoa Products-An Overview

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