Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing-Reference-Cited by-同舟云学术

Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing

Published:2016-06 Issue: Volume:84 Page:86-95
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Acierno Valentina,Yener Sine,Alewijn Martin,Biasioli Franco,van Ruth Saskia

Funder

European Commission's 7th Framework Programme

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Geographical origin classification of olive oils by PTR-MS;Araghipour;Food Chemistry,2008

4. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese;Biasioli;Food Quality and Preference,2006

5. PTR-MS monitoring of odour emissions from composting plants;Biasioli;International Journal of Mass Spectrometry,2004

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