Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates-Reference-Cited by-同舟云学术

Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates

Published:2019-03-20 Issue:14 Volume:67 Page:3991-4001
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chetschik Irene¹^ORCID,Pedan Vasilisa¹,Chatelain Karin¹,Kneubühl Markus¹,Hühn Tilo¹

Affiliation:

1. Life Sciences and Facility Management, Zurich University of Applied Sciences, Wädenswil 8820, Switzerland

Funder

Oro de Cacao AG

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06800

Reference28 articles.

1. Chocosuisse. https://www.chocosuisse.ch/en/services-4/facts-figures-4-2/ (accessed October, 2018).

2. Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses

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