Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Conselho Nacional de Desenvolvimento Científico e Tecnológico
CAPES
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference30 articles.
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3. Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products;Ducki;Talanta,2008
4. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching;Counet;J. Agric. Food Chem.,2002
5. Changes in key aroma compounds of Criollo cocoa beans during roasting;Frauendorfer;J. Agric. Food Chem.,2008
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