Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting-Reference-Cited by-同舟云学术

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Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting

Published:2004-07 Issue:5 Volume:15 Page:403-409
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Misnawi ,Jinap S,Jamilah B,Nazamid S

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference34 articles.

1. Influence of cocoa fermentation time on the production of pyrazines in chocolate;Barel;Café Cacao The,1985

2. The Science of Chocolate;Beckett,2000

3. Carbohydrates;BeMiller,1996

4. Biehl, B., & Voigt, J. (1996). Biochemistry of chocolate flavour precursors. International Cocoa Conference, Salvador, Bahia, November 1996

5. Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder;Bonvehi;European Food Research and Technology,2000

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1. High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor’s flavor;Scientific Reports;2024-05-28

2. 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

3. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia);Foods;2023-05-24

4. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor;Heliyon;2023-04

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