Quantitative assessment of moisture damage for cacao bean quality using two-dimensional gas chromatography combined with time-of-flight mass spectrometry and chemometrics-Reference-Cited by-同舟云学术

Quantitative assessment of moisture damage for cacao bean quality using two-dimensional gas chromatography combined with time-of-flight mass spectrometry and chemometrics

Published:2010-03 Issue:12 Volume:1217 Page:1963-1970
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Humston Elizabeth M.,Knowles Joshua D.,McShea Andrew,Synovec Robert E.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference37 articles.

1. The International Cocoa Trade;Dand,1999

2. Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

3. Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments

4. Headspace solid-phase microextraction

5. Development of a GC×GC-TOFMS method using SPME to determine volatile compounds in cacao beans

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