Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate-Reference-Cited by-同舟云学术

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

Published:2014-09 Issue: Volume:63 Page:306-316
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Crafack Michael,Keul Hanna,Eskildsen Carl Emil,Petersen Mikael A.^ORCID,Saerens Sofie,Blennow Andreas,Skovmand-Larsen Mathias,Swiegers Jan H.,Petersen Gert B.,Heimdal Hanne,Nielsen Dennis S.

Funder

Danish Agency for Science, Technology and Innovation

Toms Confectionary Group A/S

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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

4. A new approach to the fermentation of West African Amelonado Cocoa;Allison;Tropical Agriculture (St. Augustine),1958

5. Comparison of two sensory profiling techniques based on consumer perception;Ares;Food Quality and Preference,2010

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