Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks-Reference-Cited by-同舟云学术

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Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks

Published:2024-05-29 Issue:23 Volume:72 Page:13308-13319
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dusart Alexandre¹²^ORCID,Grosjean Julie¹,Autuori Manon¹,Goscinny Séverine²,Collin Sonia¹^ORCID

Affiliation:

1. Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve 1348, Belgium

2. Department of Chemical and Physical Health Risks, Sciensano, Rue Juliette Wytsman 14, Ixelles 1050, Belgium

Funder

FOD Volksgezondheid, Veiligheid van de Voedselketen en Leefmilieu

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c01043

Reference38 articles.

1. Chemico-physical Aspects of Chocolate Processing – A Review

2. Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

3. Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

4. Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

5. INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS

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