Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential-Reference-Cited by-同舟云学术

Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential

Published:2016-08 Issue: Volume:205 Page:66-72
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Van Durme Jim,Ingels Isabel,De Winne Ann^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 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. GC–MS detection of chiral markers in cocoa beans of different quality and geographic origin;Caligiani;Chirality,2007

4. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids;da Veiga Moreira;Food Research International,2013

5. Modelling of the kinetics of colour change in hazelnuts during air roasting;Demir;Journal of Food Engineering,2002

Cited by 26 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. Progress on the Synthesis Pathways and Pharmacological Effects of Naturally Occurring Pyrazines;Molecules;2024-07-30

2. Enhancing biosynthesis efficiency of 2,5-dimethylpyrazine by overexpressing -threonine dehydrogenase and NADH oxidase in Escherichia coli;Molecular Catalysis;2023-11

3. Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids;Food Bioscience;2023-06

4. Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain;Foods;2023-02-14

5. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation;Food Microbiology;2023-02