Multivariate optimization of headspace solid-phase microextraction followed by gas chromatography–mass spectrometry for the determination of methylpyrazines in cocoa liquors-Reference-Cited by-同舟云学术

Multivariate optimization of headspace solid-phase microextraction followed by gas chromatography–mass spectrometry for the determination of methylpyrazines in cocoa liquors

Published:2015-07 Issue: Volume:121 Page:172-177
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Di Carro Marina,Ardini Francisco,Magi Emanuele

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference27 articles.

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3. Nazamid, sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting;Misnawi;Food Qual. Prefer.,2004

4. Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate;Owusu;J. Food Process. Preserv.,2012

5. Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans;Ramli;J. Food Process. Preserv.,2006

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