Effect of fermentation time and drying temperature on volatile compounds in cocoa-Reference-Cited by-同舟云学术

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Effect of fermentation time and drying temperature on volatile compounds in cocoa

Published:2012-05 Issue:1 Volume:132 Page:277-288
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rodriguez-Campos J.,Escalona-Buendía H.B.,Contreras-Ramos S.M.,Orozco-Avila I.,Jaramillo-Flores E.,Lugo-Cervantes E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics;Aculey;Journal of Food Science,2010

2. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

3. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry;Afoakwa;Food Chemistry,2009

4. Solid-phase microextraction (SPME) techniques for quality characterization of food products: A review;Balasubramanian;Food and Bioprocess Technology,2011

5. Use of gas chromatography–olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching;Counet;Journal of Agricultural and Food Chemistry,2002

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