Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference-Reference-Cited by-同舟云学术

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Chocolates with Brazilian cocoa: Tracking volatile compounds according to consumers’ preference

Published:2022-09 Issue: Volume:159 Page:111618
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cemin Paloma,Reis Ribeiro Stephanie,de Candido de Oliveira Fernanda,Leal Leães Fernanda,Regina dos Santos Nunes Marta,Wagner Roger,Sant'Anna Voltaire

Funder

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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

2. 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

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

4. Principles of sensory evaluation of food;Amerine,1965

5. Preference mapping: A case of study;Arditti;Food and Quality Preference,1997

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2. Analysis of the Sensory Profile and Physical and Physicochemical Characteristics of Amazonian Cocoa (Theobroma cacao L.) Beans Produced in Different Regions;Foods;2024-07-09

3. Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics;Heliyon;2024-07

4. The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS;Journal of Cereal Science;2024-05

5. Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles;European Food Research and Technology;2024-04-15

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