Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions
Author:
Funder
AiF
Bundesministerium für Wirtschaft und Klimaschutz
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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3. The process accompanying the conching of chocolate I: Physical and chemical changes in dark masses. (available in German);Bartusch;Fette, Seifen, Anstrichmittel,1966
4. Conching;Beckett,2017
5. Flavor compounds. Volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds;Buttery;Journal of Agricultural and Food Chemistry,1973
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