Multivariate optimization of headspace solid-phase microextraction followed by gas chromatography–mass spectrometry for the determination of methylpyrazines in cocoa liquors
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Analytical Chemistry
Reference27 articles.
1. Chocolate Science and Technology;Afoakwa,2010
2. Relationship between procyanidin and flavor contents of cocoa liquors from different origins;Counet;J. Agric. Food Chem.,2004
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
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. GC–MS analysis of alkylpyrazines in the pyrolysis oils of silica-polyethylenimine CO2 sorbents;Journal of Chromatography Open;2024-05
2. Evaluación del método de extracción SPME-GC-MS para el análisis de compuestos orgánicos volátiles en licor de cacao de Nariño-Colombia;Revista ION;2022-11-01
3. Impact of Design of Experiments in the Optimisation of Catalytic Reactions in Academia;Synthesis;2022-01-11
4. Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing;LWT;2021-09
5. Pyrazines in Food;Handbook of Dietary Phytochemicals;2021
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3