The role of conching in chocolate flavor development: A review
Author:
Affiliation:
1. Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12975
Reference195 articles.
1. Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS
2. Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal
3. The Chemistry of Flavour Development during Cocoa Processing and Chocolate Manufacture
4. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
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2. Toward Unified Flavor Quantitation in Cocoa-Based Products;Journal of Agricultural and Food Chemistry;2023-12-12
3. Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status;Applied Sciences;2023-12-05
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5. The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.);Food Science and Technology International;2023-06-05
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