The production of aldehydes from amino acids in roasted cocoa
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference27 articles.
1. Studies on the Volatile Components of Different Varieties of Cocoa Beans
2. Steam volatile aroma constituents of roasted cocoa beans
3. Precursors of chocolate aroma
4. The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans
5. The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans
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1. Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting;Journal of Agricultural and Food Chemistry;2008-10-17
2. Cocoa substitute: Evaluation of sensory qualities and flavour stability;European Food Research and Technology;2006-01-20
3. Free amino acid amounts in raw cocoas from different origins;European Food Research and Technology;2005-10-26
4. The Strecker Degradation and Its Contribution to Food Flavor;Flavor Chemistry;1999
5. The use of roasting kinetics data to characterize natural and artificial chocolate aroma precursors;Developments in Food Science;1998
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