Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder

Author:

Spada Fernanda PapaORCID,de Alencar Severino Matias,Purgatto Eduardo

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Cocoa cultivation, bean composition and chocolate flavour precursor formation;Afoakwa,2010

2. Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays;Al-Duais;Eur. Food Res. Technol.,2009

3. Alkalinization process for cocoa (Theobroma cacao L.) nibs and quality evaluation of the powder by response surface methodology;Bispo;J. Food Sci. Tech. Mys.,2002

4. Sensory profiles of chocolate drinks made from commercial fermented cocoa powder and unfermented cocoa beans;Cempaka;Curr. Res. Nutr. Food Sci.,2021

5. Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate;Crafack;Food Res. Int.,2014

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