Characterisation of the chocolate aroma in roast jackfruit seeds-Reference-Cited by-同舟云学术

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Characterisation of the chocolate aroma in roast jackfruit seeds

Published:2021-08 Issue: Volume:354 Page:129537
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Spada Fernanda Papa,Balagiannis Dimitrios P.,Purgatto Eduardo,do Alencar Severino Matias,Canniatti-Brazaca Solange Guidolin,Parker Jane K.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Cocoa cultivation, bean composition and chocolate flavour precursor formation;Afoakwa,2010

2. Flavor chemistry of cocoa and cocoa products-an overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

3. Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver;Balagiannis;Journal of Agriculture and Food Chemistry,2009

4. Investigation of aromatic compounds in roasted cocoa powder;Bonvehí;European Food Research and Technology,2005

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

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4. GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute;Fermentation;2024-04-25

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